Pesto Ricotta Stuffed Shells

I can’t believe it’s already March! We are officially out of the winter months! Even though March is still a miserable month weather-wise, I don’t count it as winter. And even though there’s still snow on the ground and we’re probably not out of the woods just yet, I’m feeling like the time for comfort food is slowly coming to an end. Soon we’ll be craving lighter meals, planting our gardens and shopping for spring clothes. So now’s the time to really get the last few weeks of comfort meals in. And while the temps are still in the 30s and 40s, these Pesto Ricotta Stuffed Shells will still be on the menu.

What makes Pesto Ricotta Stuffed Shells so special?

Isn’t there something a bit nostalgic about stuffed shells? My mom used to make them for us as kids. I loved how the tomato sauce would bake right into the pasta shells and sort of stick to them. The ricotta in the center of the shells was so rich and sort of dry, but in a good way. I don’t like it when stuffed shells have a gooey inside. I like the ricotta to be kind of crumbly. And if you can work pesto into the scenario, all the better.

That’s why these Pesto Ricotta Stuffed Shells are leveled up from what my mom made for us when we were growing up. Yes, I said it. Mine are better than my mom’s. And not just because of the pesto, although that’s a big reason. Also because of the homemade rich, thick tomato gravy that bakes into a perfect saucy crust on top of the shells.

How to make Pesto Ricotta Stuffed Shells

The two sauces, tomato and pesto, are staples in a lot of my cooking, especially in the winter. I love to make them in big batches and freeze them for use during the coldest months when we need the most comfort and warmth. I can’t imagine anything more comforting that a bowl of pasta with homemade sauce. This sauce is actually my classic gravy recipe, because it’s thicker and richer than a marinara sauce.

You’ll make the gravy first so that while you’re making the shells, the gravy has time to simmer. In a big pot, you’ll sauce the onions and garlic. Once they’re soft and sizzling, everything else goes into the pot: tomato puree, sweet peppers, herbs and spices. The longer you let the gravy simmer, the deeper and more developed the flavor will be.

The amount of gravy you use on these Pesto Ricotta Stuffed Shells will depend on your personal preference. As I said, I love when the sauce bakes and crusts onto the shells, but The Big Guy likes things really saucy, so he will ladle extra gravy onto his shells. If you have any gravy left over, just freeze it. Easy.

While the gravy simmers, you can boil the shells and stuff them with the pesto ricotta. I’m giving you my pesto recipe below, but you can definitely take a shortcut and use a jar of premade pesto sauce.

A tray of these Pesto Ricotta Stuffed Shells will feed the whole family and then some. Assemble the whole thing ahead of time and just pop them into the oven at dinner time. They’re so great if you’re feeding a crowd. If you do have any left over, just freeze ’em for a lazy day when you don’t feel like cooking. I know your whole crew will love them. Enjoy!

Pesto Ricotta Stuffed Shells

Creamy, pesto-filled shells topped with a rich tomato gravy and lots of mozzarella cheese, a great family meal

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Prep Time 45 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Main Course

Cuisine Italian

Servings 10

Ingredients

  

1x2x3x

• 12 oz. box of jumbo pasta shells
• 16 oz. ricotta cheese
• 2 cups mozzarella cheese grated
• 1 egg
• 2 28- oz. cans of tomato puree I like Cento or Tuttorosso
• 1 large onion diced
• 1 12 oz. jar of sweet peppers diced
• 8 cloves of garlic minced
• 2 Tbsp. dried basil
• 2 Tbsp. dried oregano
• 3 Tbsp. dried parsley
• 1 Tbsp. sugar
• 3 tsp. salt
• 1 1/8 tsp. pepper
• 1 cup loosely packed fresh basil leaves
• 1/3 cup + 3 Tbsp. extra virgin olive oil
• 1/4 cup grated parmesan cheese
• 1/2 Tbsp. pine nuts

Instructions

 

• Cook and drain the shells according to package directions.
• Drizzle 3 Tbsp. of the olive oil on the bottom of a medium-sized pot so that it forms a thin coating on the bottom. Heat the pot over medium heat and add the onion and 6 cloves of garlic. Stir to coat the onions and garlic in oil and allow them to soften and sizzle, 3-4 minutes. Add the sweet peppers and stir to combine. Saute an additional 3-4 minutes. Lower the heat and add the tomato puree, dried basil, dried oregano, dried parsley, sugar, 2 tsp. of salt and 1 tsp. of pepper. Cover and simmer on low heat, stirring occasionally.
• Puree the fresh basil, 2 cloves of garlic, parmesan cheese, olive oil, pine nuts, 1 tsp. salt and 1/8 tsp. pepper in a blender until smooth. Transfer to a bowl and stir in the ricotta cheese, 1 cup grated mozzarella and egg. Stir to combine.
• Preheat oven to 375 degrees. Spoon about 2 tsp. of the ricotta mixture into each cooked pasta shell. Ladle out enough tomato gravy to coat the bottom of a 9×13 inch baking dish. Arrange the shells in rows in the baking dish. Cover with more gravy and the remaining mozzarella cheese. Bake 40 minutes.

Keyword cheese, dinner, pasta, vegetarian

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