Pesto Stuffed Shells
Pesto Stuffed Shells always brings a sense of comfort to my kitchen. I remember the first time I made this dish; it was a chilly evening, and I wanted something warm and satisfying. As I boiled the jumbo shells, the aroma of the pesto mixed with the bubbling spaghetti sauce filled the air, instantly lifting my spirits. The beauty of Pesto Stuffed Shells is not just in the taste, but in the memories it creates around the dinner table with family and friends. Everyone gathers, eager to dig in, and it becomes a celebration of flavors and togetherness. The creamy filling, bursting with flavors, wrapped in tender pasta shells, is simply irresistible!
Recipe Snapshot
45 mins
15 mins
30 mins
Medium
350 kcal
18 g
Keto, Gluten-Free, Low FODMAP
10 g
9×13-inch Baking Dish, Rotary Cheese Grater
The Charm of This Pesto Stuffed Shells
It’s a Comfort Food Classic
You can never go wrong with Pesto Stuffed Shells. This dish has a nostalgic quality that makes it a staple for family dinners and gatherings. The combination of cottage cheese, mozzarella, and parmesan creates a rich filling that everyone loves.
Easy to Prepare
One of the best aspects of this recipe is how easy it is to prepare. You can assemble everything in about 30 minutes, making it perfect for busy weeknights. Plus, if you have kids, they can help stuff the shells, making it a fun family activity.
Make Ahead and Freeze
Pesto Stuffed Shells are fantastic for meal prep. You can assemble them ahead of time and store them in the fridge or freezer. This makes for a quick dinner option on those days when you just don’t feel like cooking.
Customizable
Feel free to get creative with the filling! You can add in your favorite vegetables or proteins. If you’re feeling adventurous, try mixing in some sautéed spinach or roasted red peppers. The options are endless!
A Crowd-Pleaser
This dish is perfect for gatherings or family dinners. It’s hearty enough to satisfy everyone, and the flavors are universally loved. Serve it up alongside a fresh salad or garlic bread for a complete meal.
Ingredients Required for Pesto Stuffed Shells
When it comes to the ingredients for Pesto Stuffed Shells, each component plays a crucial role in achieving the perfect balance of flavors. The star of this dish is undoubtedly the jumbo shells, which create a cozy pocket for the creamy filling. The combination of cottage cheese and mozzarella gives a delightful texture, while the parmesan adds a nutty flavor. And, of course, the pesto ties everything together beautifully, offering a burst of fresh basil flavor. Let’s dive into these ingredients!
- 21 jumbo shells
- 1 (24 to 26-oz) jar spaghetti sauce
- 1½ cups cottage cheese
- 2 cups shredded mozzarella cheese, divided
- ¼ cup grated parmesan cheese
- ⅓ cup pesto
- 1 large egg
How to Assemble Pesto Stuffed Shells
Assembling Pesto Stuffed Shells is such a rewarding experience. With a few simple steps, you’ll create a dish that’s not only delicious but visually stunning. Let’s walk through each step together, ensuring your shells are perfectly stuffed and ready for baking.
- Preheat your oven to 375ºF. This is a crucial step as you want your oven to be hot when the shells go in, ensuring an even bake and melty cheese on top.
- Lightly spray a 9×13-inch baking dish with cooking spray. This will prevent the shells from sticking to the dish, making cleanup easier and ensuring that every bite is perfect.
- Cook the jumbo pasta shells according to the package directions. Once cooked, drain them well, ensuring no water remains inside the shells. This will help the filling adhere better.
- Pour about 1/2 cup of spaghetti sauce into the prepared pan, spreading it evenly across the bottom. This layer will keep the shells moist as they bake.
- In a mixing bowl, combine the cottage cheese, 1½ cups of mozzarella cheese, grated parmesan cheese, egg, and pesto. Stir until well combined. You’ll want a creamy mixture that is easy to stuff into the shells.
- Carefully stuff each cooked shell with the cheese mixture. It’s okay if some filling spills out; it adds to the homey look of the dish. Place the stuffed shells open side up on top of the sauce in the baking dish.
- Once all the shells are stuffed, spread the remaining spaghetti sauce over the tops of the shells. This will keep them moist and flavorful.
- Sprinkle the remaining ½ cup of mozzarella cheese over the top. A generous layer of cheese is essential for that golden, bubbly finish!
- Bake uncovered for about 30 to 35 minutes. You’ll know they’re done when the cheese is melted and bubbly, and the sauce is hot. Let the dish cool for a few minutes before serving to help set the filling.
Things Worth Knowing
- Cook the shells al dente: This ensures they hold their shape when stuffed and baked.
- Let the filling cool: Allow the cheese mixture to cool slightly before stuffing; this makes it easier to handle.
- Bake covered: If you want extra moisture, cover the dish with foil for the first 15 minutes of baking.
- Use fresh pesto: If possible, use fresh pesto for a burst of flavor. You can also make your own at home!
Making Adjustments
Adjusting recipes can be fun and rewarding! Here are some tips for making Pesto Stuffed Shells your own:
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
- Freezing: You can freeze the assembled dish! Just cover it tightly with plastic wrap and aluminum foil. It’ll keep for 3 to 4 months. Thaw completely before baking.
- Pairing: Serve with a crisp green salad and garlic bread for a complete meal.
- Vegetarian option: This is a meatless dish, but feel free to add vegetables like spinach or mushrooms to the filling.
- Herbs: Experiment with other herbs in the filling, such as thyme or oregano, for an extra flavor boost.
What to Serve With Pesto Stuffed Shells
When it comes to serving Pesto Stuffed Shells, there are plenty of great options to complement this delicious dish:
- Garlic Bread: A classic pairing that’s perfect for soaking up any leftover sauce on your plate.
- Green Salad: A fresh, crisp salad with a light vinaigrette balances the richness of the stuffed shells.
- Roasted Vegetables: Seasonal roasted veggies add a colorful and nutritious side dish.
- Wine Pairing: A refreshing white wine, like Sauvignon Blanc, pairs excellently with the bright flavors of pesto.
- Occasions: Great for weeknight dinners, potlucks, or holiday gatherings!
FAQ
Conclusion
Pesto Stuffed Shells is a dish that beautifully combines comfort and flavor, creating a memorable experience for anyone who enjoys it. With its creamy filling and delicious pasta, it’s a recipe worth trying. I encourage you to make it for your next family dinner or gathering; I’m sure it will be a hit!
Pesto Stuffed Shells
Equipment
- 9x13-inch Baking Dish
- Rotary Cheese Grater
Ingredients
- 21 Jumbo Shells
- 1 Spaghetti Sauce 24 to 26-oz jar
- 1.5 Cottage Cheese cups
- 2 Shredded Mozzarella Cheese cups, divided
- 0.25 Grated Parmesan Cheese cups
- 0.33 Pesto cups
- 1 Large Egg
Instructions
- Preheat your oven to 375ºF.
- Lightly spray a 9×13-inch baking dish with cooking spray.
- Cook the jumbo pasta shells according to the package directions. Drain well.
- Pour about 1/2 cup of spaghetti sauce into the prepared pan, spreading it evenly across the bottom.
- In a mixing bowl, combine the cottage cheese, 1½ cups of mozzarella cheese, grated parmesan cheese, egg, and pesto. Stir until well combined.
- Carefully stuff each cooked shell with the cheese mixture, placing them open side up on top of the sauce in the baking dish.
- Spread the remaining spaghetti sauce over the tops of the shells and sprinkle the remaining mozzarella cheese on top.
- Bake uncovered for about 30 to 35 minutes until the cheese is melted and bubbly.
Notes
- Tip 1: My favorite store-bought spaghetti sauces are Trader Joe’s Roasted Garlic Marinara, Rao’s, and La Famiglia DelGrosso.
- Tip 2: This makes a lot of food. Feel free to split the casserole between two pans. Bake one and freeze one for later.
- Tip 3: Yes, you can assemble the casserole ahead of time and refrigerate it until you are ready to bake.
- Tip 4: You may need to add a few minutes to the cooking time if baking straight from the refrigerator.
- Tip 5: The shells will keep 3 to 4 months in the freezer.
