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For these tasty stuffed shells, you need: - 20 large pasta shells - 1 cup ricotta cheese - 1 cup fresh basil pesto - 1/2 cup grated Parmesan cheese - 1 cup shredded mozzarella cheese - 1 egg - Salt and pepper to taste - 2 cups marinara sauce - Fresh basil leaves for garnish When cooking, measure each ingredient carefully. Use a kitchen scale for precision. Here are some helpful tips: - Pasta shells: Choose large shells for easy filling. Cook them until they are al dente to avoid mushiness later. - Ricotta cheese: Use whole milk ricotta for a rich flavor. - Pesto: Fresh basil pesto gives the best taste. You can buy it or make your own. - Cheese: Grate Parmesan yourself for better flavor. Pre-grated cheese may have fillers that affect texture. - Egg: The egg binds the filling well. Ensure it's fresh for the best results. - Salt and pepper: Always season to taste. Start with a small amount, then adjust. This meal offers a balanced dose of nutrients. A serving contains: - Calories: Approximately 450 - Protein: 25g - Fat: 20g - Carbohydrates: 45g - Fiber: 3g These shells are filling and provide energy for the day. Enjoy them as a hearty dinner option! Start by preheating your oven to 375°F (190°C). This ensures the shells cook evenly. Next, bring a large pot of salted water to a boil. Add 20 large pasta shells to the pot. Cook them according to the package instructions until they are al dente. This usually takes about 8 to 10 minutes. Once done, drain the shells and let them cool. Cooling helps you handle them easily later. In a mixing bowl, add 1 cup of ricotta cheese. Then, mix in 1 cup of fresh basil pesto. You can use store-bought or homemade pesto. Next, add 1/2 cup of grated Parmesan cheese for extra flavor. Crack in 1 egg to help bind everything together. Season with a pinch of salt and pepper. Stir the mixture until it is smooth and well combined. Spread 1 cup of marinara sauce on the bottom of a baking dish. This adds moisture and flavor to the shells. Take each cooled pasta shell and fill it with about a tablespoon of the ricotta mixture. Place the filled shells seam-side up in the dish. Once all shells are filled, pour the remaining marinara sauce over the top. Sprinkle 1 cup of shredded mozzarella cheese to add a cheesy layer. Drizzle the last 1/2 cup of basil pesto over the top for more flavor. Cover the dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for an additional 10 minutes. You want the cheese to be bubbly and golden. Once done, take the dish out of the oven and let it cool for a few minutes. Finish by garnishing with fresh basil leaves before serving. Enjoy your flavorful dinner delight! Cook pasta shells until they are al dente. This means they should be firm but not hard. Always add salt to the boiling water. Salt enhances the pasta's flavor. Follow the time on the package for best results. Once cooked, drain the shells and let them cool. This helps to avoid burns when filling them. Use fresh ingredients for the best taste. Mix ricotta with fresh basil pesto for a punch of flavor. Add grated Parmesan to deepen the taste. A pinch of salt and pepper brings all flavors together. If you like, toss in some garlic powder or crushed red pepper for extra kick. Always taste the filling and adjust as needed. Bake the stuffed shells covered for the first 25 minutes. This keeps them moist and allows the flavors to meld. Remove the foil for the last 10 minutes. This step lets the cheese bubble and turn golden. If the cheese isn’t browning, broil for a minute or two. Just watch closely so it doesn’t burn. Let the dish cool slightly before serving for the best texture. {{image_2}} You can change the filling in stuffed shells to match your taste. Try using spinach and feta for a Greek twist. Mix in cooked ground beef or turkey for a hearty option. If you prefer a vegetarian dish, consider using sautéed mushrooms and zucchini. You can also add herbs like thyme or oregano to boost flavor. If you lack ricotta cheese, try cottage cheese. It offers a similar texture. You can swap fresh basil pesto for sun-dried tomato pesto for a different flavor. For a dairy-free option, use a nut-based cheese. Don’t have Parmesan? Grated Pecorino Romano works well, too. Adjust the seasonings to fit your taste. While marinara sauce is classic, you can try other sauces. Alfredo sauce adds creaminess and richness. A light garlic and olive oil sauce gives a fresh taste. You can also use a homemade tomato sauce made with fresh herbs. Top with fresh basil or parsley for a pop of color. These options make your meal more exciting! After you enjoy your meal, store any leftover stuffed shells in an airtight container. This keeps them fresh for a few days. If you plan to eat them soon, refrigerate. They stay tasty for about 3 to 5 days. If you want to keep them longer, freezing is a good option. To reheat your stuffed shells, preheat the oven to 350°F (175°C). Place the shells in a baking dish. Add a splash of marinara sauce on top to keep them moist. Cover the dish with foil to prevent drying out. Bake for about 20 minutes or until warm. You can also use a microwave, but the oven keeps them crispier. To freeze your stuffed shells, let them cool completely first. Place them in a single layer on a baking sheet. Freeze until firm, then transfer to a freezer-safe bag. Label the bag with the date. They can last up to 3 months in the freezer. When ready to eat, thaw in the fridge overnight and follow reheating instructions. Yes, you can use store-bought pesto. It saves time and still tastes great. Look for a brand with fresh ingredients. You can find it in the pasta or sauce aisle. If you want a quick dinner, store-bought pesto is a good choice. You can use cottage cheese if you prefer. It has a similar texture and flavor. Greek yogurt is another option if you want a tangy taste. Just blend it to make it smooth. Cream cheese also works well if you want a richer filling. Check the cheese on top. It should be bubbly and golden. You can also insert a knife into the center. The filling should feel hot. If the shells are too firm, they need more time. Baking covered helps them cook evenly. In this blog post, we explored how to make tasty Pesto Ricotta Stuffed Shells. We covered the key ingredients, cooking tips, and a full step-by-step guide. You learned how to prepare, assemble, and bake these shells properly. We also shared tips to enhance flavor and texture, plus variations and storage info. Now, you can make this dish with confidence. Enjoy the tasty results and share them with family and friends!

Pesto Ricotta Stuffed Shells

Indulge in a delightful dinner with these Pesto Ricotta Stuffed Shells! This simple recipe combines creamy ricotta, fresh basil pesto, and gooey mozzarella for a comforting dish that’s perfect for any occasion. Learn how to make this delicious pasta dish from scratch, complete with easy-to-follow instructions. Click through now to discover the full recipe and impress your family and friends with your cooking skills!
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Ingredients
  

20 large pasta shells

1 cup ricotta cheese

1 cup fresh basil pesto

1/2 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

1 egg

Salt and pepper to taste

2 cups marinara sauce

Fresh basil leaves for garnish

Instructions
 

Preheat the oven to 375°F (190°C).

    Cook the pasta shells according to package instructions until al dente. Drain and let them cool slightly.

      In a mixing bowl, combine the ricotta cheese, 1/2 cup of basil pesto, grated Parmesan cheese, egg, and a pinch of salt and pepper. Mix until well combined.

        Spread 1 cup of marinara sauce on the bottom of a baking dish.

          Take each pasta shell and fill it with a generous tablespoon of the ricotta mixture, then place it seam-side up in the baking dish.

            Once all shells are filled and arranged, pour the remaining marinara sauce over the top and sprinkle with shredded mozzarella cheese and the final 1/2 cup of basil pesto.

              Cover the dish with aluminum foil and bake for 25 minutes.

                Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

                  Remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves before serving.

                    Prep Time: 20 minutes | Total Time: 60 minutes | Servings: 4