Tender pasta shells filled with ricotta, basil pesto, and cheese, baked in flavorful marinara sauce.
# What You’ll Need:
→ Pasta
01 - 20 jumbo pasta shells
→ Filling
02 - 1.5 cups ricotta cheese
03 - 0.5 cup basil pesto
04 - 1 cup shredded mozzarella cheese
05 - 0.5 cup freshly grated Parmesan cheese
06 - 1 large egg
07 - 0.25 teaspoon freshly ground black pepper
08 - 0.25 teaspoon salt
→ Sauce and Topping
09 - 2 cups marinara sauce
10 - 0.5 cup shredded mozzarella cheese
11 - 2 tablespoons freshly grated Parmesan cheese
12 - Fresh basil leaves (optional)
# Directions:
01 - Set oven to 375°F.
02 - Boil salted water in a large pot and cook pasta shells until al dente. Drain and rinse under cold water to prevent sticking.
03 - Combine ricotta, basil pesto, 1 cup mozzarella, 0.5 cup Parmesan, egg, salt, and pepper in a mixing bowl. Stir until smooth.
04 - Spread 1 cup marinara sauce evenly on the bottom of a 9x13-inch baking dish.
05 - Fill each shell with 1 to 2 tablespoons of the ricotta mixture and place them in the baking dish.
06 - Pour remaining marinara sauce over stuffed shells. Sprinkle with 0.5 cup mozzarella and 2 tablespoons Parmesan.
07 - Cover dish with foil and bake for 25 minutes.
08 - Remove foil and continue baking for 10 minutes until cheese is bubbly and golden.
09 - Allow to cool for 5 minutes. Garnish with fresh basil leaves if desired.
