Description
Jumbo pasta shells stuffed with a rich ricotta-spinach mixture, baked in a creamy tomato sauce and finished with a fresh herb pesto.
Ingredients
Scale
- 1 box (12 oz) jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2 cups marinara sauce
- 1/2 cup heavy cream
- For the pesto:
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1 clove garlic
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package directions until al dente. Drain and set aside to cool.
- In a large bowl, combine ricotta cheese, mozzarella, Parmesan, egg, spinach, garlic, salt, pepper, and nutmeg. Mix until well blended.
- In a separate bowl, whisk together marinara sauce and heavy cream. Spread half of the creamy tomato sauce in the bottom of a 9×13-inch baking dish.
- Stuff each cooked pasta shell with the ricotta-spinach mixture and place them open-side up in the baking dish.
- Pour the remaining creamy tomato sauce over the stuffed shells.
- Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, until bubbly and golden.
- While the shells bake, make the pesto: In a food processor, combine basil, pine nuts, Parmesan, olive oil, garlic, salt, and pepper. Pulse until smooth.
- Drizzle the herb pesto over the baked shells just before serving.
Notes
For a vegetarian version, ensure the Parmesan uses rennet-free enzymes. You can substitute whole milk ricotta for a lighter texture.
Nutrition
- Calories: 480
- Sugar: 8 g
- Fat: 24 g
- Carbohydrates: 42 g
- Protein: 22 g