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A dish of pesto ricotta stuffed pasta shells with a spoon scooping up a shell.

Pesto Ricotta Stuffed Pasta Shells

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 616kcal
Author: Shinee
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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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 (9x13 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!

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. 
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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. 
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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

Servings: 1 serving
Calories: 616kcal
Carbohydrates: 40g
Protein: 30g
Fat: 37g
Sugar: 5g
Sodium: 1220mg