Pesto Stuffed Shells
Pesto Stuffed Shells are the perfect combination of comfort food and gourmet flair. These jumbo pasta shells are generously filled with a creamy, flavorful pesto and cheese mixture, baked to perfection in a luscious layer of spaghetti sauce. Ideal for a family dinner or a gathering with friends, this dish is sure to impress with its vibrant flavors and satisfying textures. If you’re looking for a hearty, yet easy-to-make recipe that will have everyone coming back for seconds, look no further!
Why I Love This Recipe
There’s something incredibly satisfying about digging into a plate of Pesto Stuffed Shells. The combination of the tender pasta, rich filling, and zesty sauce creates a symphony of flavors that dance on your taste buds. I love how versatile this dish is; it can be served as a main course or a side, and it pairs beautifully with a fresh salad or garlic bread. Plus, it’s a great way to incorporate greens into your meal with the pesto! This recipe is not only delicious but also simple enough for a weeknight dinner yet elegant enough for special occasions.
Shopping List
- 21 jumbo shells
- 1 (24 to 26-oz) jar spaghetti sauce
- 1 cup cottage cheese
- 2 cups shredded mozzarella cheese, divided
- ¾ cup grated parmesan cheese
- ¾ cup pesto
- 1 large egg
Equipment at a Glance
- Large pot – for boiling the pasta shells.
- 9×13 inch baking dish – for assembling and baking the stuffed shells.
- Mixing bowl – to combine the cheese and pesto filling.
- Spoon or piping bag – for filling the pasta shells easily.
- Oven – for baking the assembled dish to perfection.
Pesto Stuffed Shells: From Prep to Plate
Step 1: Cook the Shells
Start by boiling a large pot of salted water. Once boiling, add the jumbo shells and cook them according to package instructions until al dente. Drain the shells and set them aside to cool slightly. This prevents them from tearing when you fill them.
Step 2: Prepare the Filling
In a mixing bowl, combine the cottage cheese, 1 cup of shredded mozzarella cheese, grated parmesan cheese, pesto, and the egg. Mix until all the ingredients are well combined and creamy. The pesto adds a vibrant flavor while the cheeses create a rich, creamy texture.
Step 3: Preheat the Oven
While you prepare the filling, preheat your oven to 375°F (190°C). This ensures that your Pesto Stuffed Shells will bake evenly and develop a beautiful golden crust on top.
Step 4: Assemble the Stuffed Shells
Spread a thin layer of spaghetti sauce on the bottom of your baking dish. Using a spoon or a piping bag, fill each jumbo shell with the cheese and pesto mixture. Place the filled shells in the baking dish, opening side up. Once all the shells are filled, pour the remaining spaghetti sauce over the top, ensuring each shell is covered. Sprinkle the remaining 1 cup of shredded mozzarella cheese over the sauce for an extra cheesy finish.
Step 5: Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for about 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown. The aroma wafting through your kitchen will be irresistible!
Step 6: Serve and Enjoy
Once baked, remove the Pesto Stuffed Shells from the oven and let them cool for a few minutes before serving. Garnish with fresh basil or additional parmesan cheese if desired. Serve with a side salad or garlic bread for a complete meal. Enjoy the delightful flavors and comforting textures of this scrumptious dish!
Seasonal Flavor Boosts
- Add roasted cherry tomatoes for a sweet burst of flavor.
- Incorporate spinach or kale into the cheese filling for added nutrients and color.
- Mix in sun-dried tomatoes for a tangy twist.
- Top with fresh basil or arugula right before serving for a peppery kick.
What Could Go Wrong
- Overcooking the pasta shells can cause them to tear when you fill them. Aim for al dente.
- Not covering the dish with foil during the initial baking can lead to burnt cheese.
- Using too much filling can make it difficult to fit the shells in the baking dish.
- Forgetting to season the cottage cheese mixture may result in a bland filling. Taste and adjust seasonings as needed!
Storing Tips & Timelines
Pesto Stuffed Shells are perfect for meal prep! Here are some tips for storing:
- Refrigerate leftovers in an airtight container for up to 3-4 days.
- For longer storage, freeze the assembled shells before baking. Wrap tightly in plastic wrap and foil, and they can last for up to 3 months.
- To reheat, thaw in the refrigerator overnight and bake at 375°F (190°C) until heated through, about 25-30 minutes.
- Leftover stuffed shells can be reheated in the microwave, but for the best texture, the oven is recommended.
Questions People Ask
Can I use a different type of cheese?
Absolutely! Feel free to experiment with different cheeses like ricotta, goat cheese, or even a vegan cheese alternative if you prefer. Just ensure the texture is similar so it blends well with the pesto.
Is there a gluten-free option for the shells?
Yes! Look for gluten-free jumbo pasta shells which are widely available in stores. Just make sure to follow the cooking instructions carefully, as they might vary from regular pasta.
How can I make this dish vegetarian-friendly?
This recipe is already vegetarian! All the ingredients are plant-based, except for the egg. You can replace the egg with a flax egg or omit it entirely without affecting the overall flavor.
Can I prepare Pesto Stuffed Shells in advance?
Yes, you can prepare the shells ahead of time. Assemble the entire dish, cover it tightly, and store it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
Let’s Eat
These Pesto Stuffed Shells are a delightful dish that brings a burst of flavor to your dinner table. With minimal prep and a baking time that allows for plenty of other activities, you’ll find this recipe to be a lifesaver on busy nights. Whether you’re serving a crowd or enjoying a cozy meal at home, these stuffed shells are sure to be a hit. So gather your ingredients and get ready to treat yourself to a comforting, cheesy delight. Happy cooking!
Pesto Stuffed Shells
Ingredients
Equipment
Method
- Start by boiling a large pot of salted water. Once boiling, add the jumbo shells and cook them according to package instructions until al dente. Drain the shells and set them aside to cool slightly.
- In a mixing bowl, combine the cottage cheese, 1 cup of shredded mozzarella cheese, grated parmesan cheese, pesto, and the egg. Mix until all the ingredients are well combined and creamy.
- While you prepare the filling, preheat your oven to 375°F (190°C).
- Spread a thin layer of spaghetti sauce on the bottom of your baking dish. Using a spoon or a piping bag, fill each jumbo shell with the cheese and pesto mixture. Place the filled shells in the baking dish, opening side up. Pour the remaining spaghetti sauce over the top and sprinkle the remaining 1 cup of shredded mozzarella cheese over the sauce.
- Cover the baking dish with aluminum foil and bake in the preheated oven for about 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Once baked, remove the Pesto Stuffed Shells from the oven and let them cool for a few minutes before serving. Garnish with fresh basil or additional parmesan cheese if desired.
Notes
- Refrigerate leftovers in an airtight container for up to 3-4 days.
- For longer storage, freeze the assembled shells before baking, wrapped tightly.
- To reheat, thaw in the refrigerator overnight and bake until heated through.
