A Cheesy, Herby Hug in a Baking Dish
If comfort food had a passport, pesto ricotta stuffed shells would be stamped Italy in bold green ink. These little pockets of joy combine the creamy luxury of ricotta, the fresh herbaceous punch of pesto, and the satisfying bite of baked pasta — all nestled in a bubbling, cheesy, golden-topped casserole.
They’re perfect for Sunday family dinners, casual weeknight meals, meal prep lunches, or that moment when you just want to show your oven who’s boss.
Why This Dish Works So Well
Stuffed shells strike that beautiful balance between rustic and elegant. They look fancy, but they’re incredibly simple to make. You’re getting:
- Creamy texture from the ricotta-pesto blend
- Savory depth from melted mozzarella and Parmesan
- Fresh flavor from basil pesto and garlic
- Hearty comfort from al dente pasta shells baked to perfection
It’s like a lasagna, but easier. And dare we say… even better?
Ingredients You’ll Need
Here’s what goes into making the perfect pesto ricotta stuffed shells. These ingredients are flexible — you can swap or add based on your preferences.
| Category | Ingredients |
|---|---|
| Pasta | Jumbo pasta shells (about 20–25) |
| Filling | Ricotta cheese, pesto, egg, mozzarella, Parmesan, garlic, salt, pepper |
| Sauce | Marinara sauce (store-bought or homemade) |
| Toppings | Extra shredded mozzarella and fresh basil (optional) |
| Optional Add-ins | Spinach, sun-dried tomatoes, sautéed mushrooms, ground sausage |
Nothing fancy, just comfort food essentials done right.
Making the Ricotta-Pesto Filling
This filling is where the magic happens. It’s rich, creamy, and absolutely packed with flavor.
🧀 Ricotta Pesto Mixture
- 1½ cups ricotta cheese
- ½ cup basil pesto (store-bought or homemade)
- 1 large egg (binds the filling)
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- 1–2 cloves garlic (minced)
- Salt & black pepper to taste
Mix it all in a large bowl. If it tastes like something you want to eat with a spoon, you’re doing it right.
Cooking the Pasta Shells
Boil jumbo pasta shells in salted water until just shy of al dente (about 2 minutes less than package instructions). They’ll finish cooking in the oven, and slightly undercooked shells are easier to stuff without tearing.
Drain and rinse gently under cold water to stop cooking. Lay them out on a baking sheet to prevent sticking.
Assembling the Dish
This part is fun and relaxing — like building little edible boats.
🧑🍳 Step-by-Step Assembly
- Preheat oven to 375°F (190°C).
- Spread a layer of marinara sauce across the bottom of a baking dish.
- Stuff each shell with about 1½–2 tablespoons of the ricotta-pesto filling.
- Arrange stuffed shells in the baking dish in neat rows or a casual jumble — both work.
- Top with more marinara, then sprinkle mozzarella and Parmesan over everything.
- Cover with foil and bake for 25 minutes.
- Uncover and bake an additional 10 minutes until bubbly and golden.
Garnish with fresh basil before serving, and prepare to be adored.
Why You’ll Want to Make These Again and Again
Besides the flavor (which is obviously top-tier), these stuffed shells deliver on several fronts:
- Make-ahead friendly
- Freezer-friendly
- Customizable to dietary needs
- Looks impressive but is secretly simple
- Kid-approved AND dinner guest-worthy
It’s the kind of meal that looks like it took hours, but doesn’t.
Customization Ideas
Want to make it your own? Here are some tasty twists:
🥬 Add Veggies
Fold in chopped spinach, kale, or sautéed mushrooms into the filling.
🍗 Add Protein
Mix cooked ground sausage, shredded rotisserie chicken, or Italian meatballs into the sauce.
🌱 Make It Vegetarian
It already is — but use a vegetarian pesto if avoiding cheese made with animal rennet.
🧆 Make It Vegan
Use dairy-free ricotta, vegan mozzarella, egg substitute, and vegan pesto. Still delicious!
What to Serve With Pesto Ricotta Stuffed Shells
This dish can easily stand alone, but if you’re planning a full dinner, here are some great sides:
| Type | Serving Suggestion |
|---|---|
| Bread | Garlic bread, focaccia, or a crusty Italian loaf |
| Salad | Arugula salad with lemon vinaigrette or Caesar salad |
| Veggies | Roasted zucchini, asparagus, or balsamic-glazed carrots |
| Wine | Crisp white wine like Pinot Grigio or light red like Chianti |
You don’t need much — the shells are the star of the show.
Meal Prep & Storage Tips
One of the best parts? These shells make meal prep a dream.
🍽️ To Make Ahead
Assemble the stuffed shells fully (without baking), cover tightly, and refrigerate up to 2 days.
❄️ To Freeze
Place unbaked shells in a freezer-safe dish, cover well, and freeze for up to 2 months. Bake from frozen with an extra 15–20 minutes.
♻️ To Store Leftovers
Keep in the fridge in an airtight container for up to 4 days. Reheat in the oven or microwave.
Perfect for busy nights or future-you who wants something comforting and already made.
Nutrition Snapshot (Per Serving – Approx. 4 shells)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 22 g |
| Carbohydrates | 30 g |
| Fiber | 3 g |
| Fat | 24 g |
| Saturated Fat | 10 g |
| Sodium | 660 mg |
| Calcium | 260 mg |
This depends on exact ingredients used, but it’s a solid, balanced main.
Helpful Tips for Stuffed Shell Success
- Use a piping bag or spoon: Filling shells is much easier with a piping bag or zip-top bag with the corner cut off.
- Don’t overcook shells: Slightly firm pasta is less likely to tear and holds its shape better during baking.
- Choose good-quality pesto: The flavor of the pesto really shines, so pick one with vibrant basil, garlic, and olive oil notes.
- Grease your hands: If the ricotta filling is sticky, lightly oil your fingers before handling.
Little tweaks go a long way in perfecting the dish.
Frequently Asked Questions
❓ Can I use cottage cheese instead of ricotta?
Yes! Blend it first for a smoother texture. It’s a great lighter alternative.
❓ What if I don’t have pesto?
You can use a combination of chopped fresh basil, olive oil, garlic, and a bit of grated Parmesan in a pinch.
❓ Can I make it gluten-free?
Absolutely. Just use gluten-free jumbo shells — available in many stores or online.
❓ Is there a no-bake version?
Technically yes — you could skip baking and serve warm pasta shells filled with the mixture over sauce. But the baked version is far more satisfying and melty.
Final Thoughts
Pesto ricotta stuffed shells are one of those rare dishes that feel like a treat without demanding hours in the kitchen. They’re cozy, flavorful, customizable, and wildly rewarding to make — especially when you pull that golden, bubbling tray out of the oven and hear the quiet crunch of melted cheese.
Whether you’re feeding a family, hosting friends, or just cooking for yourself (yes, you deserve stuffed shells), this recipe is a go-to. Simple ingredients, big flavor, pure comfort.
🌐 Explore More
Looking for more baked pasta inspiration? Check out The Kitchn’s Pasta Bakes for weeknight classics and clever twists that’ll make you fall in love with your oven again.
Now roll up those sleeves and get stuffing — your perfect cheesy, herby, pasta-filled night awaits. 🇮🇹🧄🍝
