Bring your family together at the dinner table with these luscious, creamy pesto ricotta stuffed pasta shells. Ready to serve in less than an hour, this warm, cozy meal is the perfect family-friendly dinner on a cold night!
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Pin ItWhy you’ll love this recipe:
One of my favorite things to do in the fall is to prepare comfort food recipes for my family, and this casserole dish never disappoints! Creamy, cheesy, and indulgent, there’s so much to love.
Not your typical stuffed pasta shells recipe, my version puts a unique twist on the classic stuffed shells. While it’s still made with ricotta cheese, Italian sausage, and tomato sauce, I also add basil pesto for even more flavor!
- Flavor: Thanks to the herby pesto and sausage, these shells are unbelievably tasty.
- Texture: The contrasting textures are incredibly satisfying. Creamy cheese and avocado paired with crunchy bread crumbs is a drool-worthy combination!
- Make-Ahead: It’s the perfect make-ahead meal that lends well to storing, reheating, and freezing.
When served with garlic breadsticks or freshly baked French bread, you’ll have a restaurant-worthy meal nobody can resist!
Key Ingredient Notes:
- Pasta shells – I like to use jumbo pasta shells that are partially cooked, because they’re easier to handle and stuff. Just be careful not to cook them fully, because they’ll finish cooking while baking in the oven!
- Italian sausage – Choose a mild, crumbly Italian sausage seasoned with dried Italian spices such as oregano, basil, and parsley. You can also use ground beef or even ground turkey, if you’d like. Simply season it to your taste while browning the meat.
- Pasta sauce – I use store-bought tomato pasta sauce in this recipe to save time. You can use different flavors, like roasted garlic, or mushroom, etc! If you have a jar of homemade marinara sauce, it’d be even more delicious!
- Ricotta cheese adds a rich flavor, and a velvety texture. I prefer whole milk ricotta, because it’s smoother and melts better than low-fat varieties.
- Eggs help to hold the ricotta mixture together as it bakes.
- Pesto – When it comes to adding flavor, pesto is my secret weapon! Use a thick basil pesto spread, not a thin sauce. Either store-bought or homemade pesto will work.
- Mozzarella cheese – Use freshly grated Mozzarella for the best taste and texture, and sprinkle it over the pesto-stuffed pasta shells.
How to make this stuffed pasta shells recipe:
Before you get started, preheat your oven to 400°F and prepare a pastry bag fitted with a round tip.
1. Boil the pasta shells
- Bring a large pot of water to a boil over high heat.
- Add the jumbo pasta shells to the boiling water, and par-cook (partially-cook) the pasta according to package instructions. They should be slightly undercooked and firm!
- Drain and rinse the shells under cold water. Then, transfer them to a large platter to cool.
2. Prepare the sauce
- Brown the sauce in a large skillet over medium-high heat. Use a spatula to break the sausage into small pieces, if it is not already.
- Transfer the browned sausage pieces to a plate lined with a paper towel to drain off any excess grease. Clean any leftover grease out of the skillet as well, and return the skillet to the stove.
- Wipe off excess grease from the skillet and pour the pasta sauce. Add the sausage and bring it to simmer over medium low heat until heated through.
- Pour the meat sauce into a 9×13-inch (23x33cm) baking dish.
3. Fill the pasta shells
- Mix the ricotta cheese, eggs, and pesto in a medium-sized mixing bowl.
- Transfer the ricotta fillings into a pastry bag with a round tip or a ziplock bag with one corner cut.
- Fill the pasta shells with the ricotta mixture, and arrange each stuffed shell in the baking dish in tight-fitting rows.
4. Assemble and bake
- Top the pasta with grated mozzarella cheese.
- Cover the pan with aluminum foil, and bake for 30 minutes or until hot and bubbly.
- Remove the foil, sprinkle the pine nuts and panko bread crumbs onto the stuffed shells, and return the dish to the oven for another 10 minutes.
- Let the pasta dish rest for about 10 minutes before serving. Serve pesto ricotta stuffed shells while warm, and don’t forget to top them with diced avocado!
Tips for Success:
- Arrange the pasta shells in a single layer after they’ve been drained and rinsed, without overlapping them. This ensures they don’t stick together after they’ve cooled. A light drizzle of olive oil will also help prevent sticking.
- Don’t overfill the shells. You only need about one tablespoon of filling per shell. Too much filling will cause the shells to break during baking.
- Lightly spray the underside of the aluminum foil with olive oil to prevent the foil from sticking to the top of the cheesy pasta shells while they bake.
Make-Ahead Tips:
Stuffed pasta shells are a classic make-ahead dish. If I have the opportunity to prepare dinner in the morning and bake it fresh in the evening, you can bet on me taking it!
- Prepare the stuffed pasta shells recipe until you assemble the final dish and cover it with foil. Place it in the refrigerator until you’re ready to bake it, up to 8 hours in advance.
- Complete the remaining recipe steps when it’s time to prepare dinner.
- You may need to add about 10 minutes to the baking time due to starting with a cold dish.
Storing Tips:
- Store leftover pasta shells in a covered, airtight container for up to 4 days.
- Reheat stuffed shells in the microwave for 1-minute intervals until warmed through. Alternatively, leftovers can be reheated in the oven at 350°F. Transfer the shells to an oven-safe dish, cover with foil, and bake until they’re warmed through, about 20 minutes.
How to Freeze Stuffed Pasta Shells:
- Freezing unbaked stuffed shells – Prepare the pasta shells through the final dish assembly. Then, instead of baking, cover the pan with a tight layer of plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months.
- To bake, remove the foil and plastic wrap, and cover the dish with a fresh layer of foil. Then, bake as directed, adding additional time as needed until the center of the dish is warmed through and the top is melted and bubbly.
- Freezing baked stuffed shells – Let fully baked leftover pasta shells cool to room temperature, and transfer them to a freezer-safe container or ziplock bag. Freeze for up to 3 months. Reheat in the oven from frozen in an oven-safe dish. You may need to add a fresh layer of panko bread crumbs and pine nuts!
Stuffed Pasta Shells FAQs:
What do you eat with stuffed pasta shells?
Serve stuffed shells with simple appetizers and side dishes, such as garlic breadsticks, Caesar salad, steamed vegetables, or sliced Italian bread.
How many stuffed pasta shells are served per person?
Plan on serving adults 2-4 jumbo shells and children 1-2 jumbo shells. Also, consider the normal appetite of your guests and what side dishes you’ll be serving with the meal!
What’s the difference between stuffed shells and manicotti?
Manicotti and stuffed shells are very similar. Both are stuffed with creamy filling, covered in sauce and cheese, and baked. The main difference is that manicotti are made with long, tubular-shaped pasta, and stuffed shells are made with round, cup-shaped pasta.
What is stuffed shell pasta called?
The pasta used to make stuffed pasta shells is called conchiglie. It is derived from the Italian word for seashell because the pasta shells are shaped like conch shells.
My Favorite Pasta Recipes:
Pesto Ricotta Stuffed Pasta Shells
Bring your family together at the dinner table with these luscious, creamy pesto ricotta stuffed pasta shells. Ready to serve in less than an hour, this warm, cozy meal is the perfect family-friendly dinner on a cold night!
Ingredients
- 12 oz (340 g) jumbo shells
- 1 lb (450 g) mild Italian sausage Note 1
- 1 (24oz) jar (677 g) pasta sauce Note 2
- 1 (15oz) tub (425 g) ricotta cheese
- ½ cup (50 g) grated Parmesan cheese plus more for serving
- 2 large eggs
- 3 tablespoons pesto
- 8 oz (225 g) mozzarella cheese grated
- Fresh basil for garnish
Equipment
- 1 (9×13 inch) baking dish
Instructions
- Par-cook the pasta shells, according to package instructions. Drain the shells and cool them on a platter.
- Preheat the oven to 400°F (200°C).
- In a large skillet, cook the sausage, breaking them into small pieces. Transfer the browned sausage onto a plate lined with paper towel to drain the excess grease.
- Wipe off excess grease from the skillet and pour the pasta sauce. Add the sausage and bring it to simmer over medium low heat until heated through.
- Pour the meat sauce into a 9×13-inch (23x33cm) baking dish.
- In a medium bowl, mix together ricotta cheese, parmesan cheese, eggs and pesto. Transfer the ricotta mixture into a pastry bag with round tip, or a ziplock bag with one corner cut.
- Fill the pasta shells with ricotta mixture and arrange them in the baking dish with the meat sauce.
- Top the pasta with grated mozzarella cheese. Cover with aluminum foil and bake for 30 minutes, or until bubbling.
- Remove the foil and bake for another 10 minutes.
- Rest the dish on wire rack for 10 minutes. Garnish with grated parmesan and fresh basil, if desired, and serve!
Tips & Notes
Note 1: Feel free to use ground beef, ground turkey, or ground chicken instead. The flavor will be altered, but the shells will still be tasty.
Note 2: I use store-bought tomato pasta sauce in this recipe to save time. You can use different flavors, like roasted garlic, or mushroom, etc. If you have a jar of homemade marinara sauce, it’d be even more delicious!
Storing Tips:
– Store leftover pasta shells in a covered, airtight container for up to 4 days.
– Freezing unbaked stuffed shells – Prepare the pasta shells through the final dish assembly. Then, instead of baking, cover the pan with a tight layer of plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months.
– Freezing baked stuffed shells – Let fully baked leftover pasta shells cool to room temperature, and transfer them to a freezer-safe container or ziplock bag. Freeze for up to 3 months. Reheat in the oven from frozen in an oven-safe dish. You may need to add a fresh layer of panko bread crumbs and pine nuts!
– To serve, reheat the shells thawed or frozen covered in the oven at 350°F until heated through.
– Store leftover pasta shells in a covered, airtight container for up to 4 days.
– Freezing unbaked stuffed shells – Prepare the pasta shells through the final dish assembly. Then, instead of baking, cover the pan with a tight layer of plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months.
– Freezing baked stuffed shells – Let fully baked leftover pasta shells cool to room temperature, and transfer them to a freezer-safe container or ziplock bag. Freeze for up to 3 months. Reheat in the oven from frozen in an oven-safe dish. You may need to add a fresh layer of panko bread crumbs and pine nuts!
– To serve, reheat the shells thawed or frozen covered in the oven at 350°F until heated through.
Nutrition
Serving: 1serving, Calories: 616kcal, Carbohydrates: 40g, Protein: 30g, Fat: 37g, Saturated Fat: 16g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.004g, Cholesterol: 139mg, Sodium: 1220mg, Potassium: 595mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1023IU, Vitamin C: 7mg, Calcium: 355mg, Iron: 3mg
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