Go Back
+ servings

Pesto Ricotta Stuffed Pasta Shells

Servings: 6 -8 servings
Author: Shinee
Filled with pesto ricotta filling, these jumbo stuffed pasta shells are simmered in rich Ragu sauce and topped with crispy Panko and creamy avocado. Lots of flavor and lots of texture! A delicious way to bring your family together at dinner table.
Print Recipe

Ingredients

  • 12 oz 340gr jumbo shells
  • 1 lb 450gr mild Italian sausage
  • 1 23.9oz/677gr jar Ragu pasta sauce (I used mushroom flavor)
  • 1 15oz/425gr tub ricotta cheese
  • 2 large eggs
  • 3 tablespoons pesto
  • 8 oz gr mozzarella cheese, grated
  • ¼ cup 30gr pine nuts
  • ¼ cup 15gr Panko (Japanese breadcrumbs)
  • 1 avocado optional

Instructions

  • Par-cook the pasta shells, according to package instructions. Drain the shells and cool them on a platter.
  • 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 Ragy pasta sauce. Add the sausage and bring it to simmer over medium low heat until heated through.
  • Preheat the oven to 400°F (200°C).
  • In a medium bowl, mix together ricotta cheese, eggs and pesto. Transfer the ricotta mixture into a pastry bag with round tip, or a ziplock bag with one corner cut.
  • Spread about 1/3 of the sauce in 9×13-inch (23x33cm) baking dish. Fill the pasta shells with ricotta mixture and arrange them in a baking dish. Pour the remaining pasta sauce over the stuffed shells and evenly spread the grated mozzarella cheese. Cover with aluminum foil and bake for 30 minutes, or until bubbling. Remove the foil and sprinkle the pine nuts and panko evenly and bake for another 10 minutes.
  • Rest the dish on wire rack for 10 minutes before serving. If desired, cut avocado into small cubes and sprinkle on top right before serving.

Notes

For step-by-step photos and additional notes, read the post above.