These Cheesy Pesto Stuffed Shells are filled with creamy ricotta, mozzarella, Parmesan, and fragrant basil pesto, then baked until hot, bubbly, and beautifully golden. The combination of tender pasta shells, rich cheese filling, and fresh herby pesto creates a comforting baked pasta dish that is perfect for family dinners, gatherings, or easy make-ahead meals.
Why You’ll Love It
- Creamy cheese-filled pasta shells with bold basil pesto flavor
- Bubbling mozzarella and Parmesan create an irresistible golden topping
- Easy to assemble ahead for busy weeknights or entertaining
- Perfect as a vegetarian main dish or alongside chicken and seafood
Ingredients Overview
Pasta Shells
- 20 jumbo pasta shells
- 1 tbsp olive oil
- Salt, for the pasta water
Ricotta Cheese Filling
- 15 oz ricotta cheese
- 1 large egg
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup fresh spinach, finely chopped
- 2 garlic cloves, minced
- ½ tsp Italian seasoning
- ¼ tsp black pepper
- ¼ tsp salt
Pesto Sauce
- 1 cup basil pesto
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 2 tbsp olive oil
- ¼ tsp black pepper
Cheese Topping
- 1½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ¼ cup basil pesto
- Fresh basil or parsley, chopped
Step-by-Step Instructions
1. Cook the Pasta Shells
Bring a large pot of salted water to a boil.
Add the jumbo pasta shells and cook until just al dente according to package directions.
Drain carefully and toss lightly with olive oil to prevent sticking.
Arrange the shells separately on a baking sheet or clean kitchen towel.
2. Make the Cheese Filling
In a large bowl, combine ricotta cheese, egg, mozzarella, Parmesan, chopped spinach, garlic, Italian seasoning, black pepper, and salt.
Mix until smooth and evenly combined.
Set aside while preparing the pesto sauce.
3. Prepare the Pesto Sauce
In a bowl, whisk together basil pesto, heavy cream, Parmesan, olive oil, and black pepper.
Stir until the sauce becomes smooth and creamy.
Spread about half of the pesto sauce across the bottom of a 9 x 13-inch baking dish.
4. Fill the Pasta Shells
Preheat the oven to 375°F (190°C).
Spoon about 1½–2 tablespoons of the ricotta mixture into each cooked pasta shell.
Arrange the stuffed shells snugly in the prepared baking dish with the open sides facing upward.
5. Add the Sauce and Cheese
Spoon the remaining creamy pesto sauce over and around the stuffed shells.
Drizzle the additional pesto across the tops.
Sprinkle generously with mozzarella and Parmesan cheese.
6. Bake
Cover the baking dish loosely with foil.
Bake for 20 minutes.
Remove the foil and continue baking for another 10–15 minutes, or until the cheese is melted, bubbling, and lightly golden.
Broil for 1–2 minutes at the end if you want a deeper golden finish.
7. Serve
Remove the stuffed shells from the oven and let them rest for about 5 minutes.
Finish with fresh basil or parsley and an extra drizzle of pesto.
Serve warm while the cheese is soft and melted.
Cooking Tips
- Cook the pasta shells only until al dente so they stay sturdy enough to fill.
- Do not overfill the shells or the cheese mixture may spill out while baking.
- Use whole-milk ricotta for the richest and creamiest filling.
- Freshly grated Parmesan melts more smoothly and adds stronger flavor.
- If your pesto is very thick, loosen it with a little cream or pasta water.
Serving Suggestions
Serve these cheesy pesto stuffed shells with:
- Garlic bread
- Caesar salad
- Roasted asparagus
- Grilled chicken
- Fresh tomato and cucumber salad
Storage
Store leftover stuffed shells in an airtight container in the refrigerator for up to 4 days.
Reheat covered in a 350°F (175°C) oven until warmed through, or microwave individual portions gently. Add a small spoonful of pesto or cream before reheating if the shells seem dry.
Leftover Ideas
- Chop leftover shells and turn them into a cheesy pesto pasta casserole.
- Serve reheated shells alongside grilled chicken or salmon.
- Add chopped tomatoes or roasted vegetables before reheating for extra flavor.
FAQs
Can I use store-bought pesto?
Yes. A good-quality refrigerated or jarred basil pesto works perfectly and makes the recipe quicker.
Can I make these stuffed shells ahead of time?
Yes. Assemble them up to 24 hours ahead, cover tightly, refrigerate, and bake when ready.
Can I freeze pesto stuffed shells?
Yes. Assemble them in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.
Can I add meat to the filling?
Yes. Cooked chicken, Italian sausage, or ground turkey can be mixed into the ricotta filling.
Final Thoughts
Cheesy Pesto Stuffed Shells combine creamy ricotta, melted mozzarella, tender pasta, and fragrant basil pesto in one irresistible baked dish. Rich, comforting, and easy to prepare ahead, these stuffed shells make a beautiful family dinner, party dish, or vegetarian meal that delivers plenty of cheesy, herby flavor in every bite.
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