Description
Creamy Spinach & Ricotta Stuffed Shells with Pesto Sauce
“These jumbo pasta shells are stuffed with a rich ricotta, spinach, and mozzarella filling, baked to perfection in a creamy pesto sauce. A comforting and cheesy Italian classic!
”
Ingredients
For the Stuffed Shells:
12 jumbo pasta shells
1 cup ricotta cheese
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 cup fresh spinach, chopped
½ cup diced roasted red peppers
1 egg
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp Italian seasoning
For the Sauce:
1 cup heavy cream
½ cup pesto sauce
½ cup shredded mozzarella
½ tsp red pepper flakes (optional)
Instructions
Cook the Pasta Shells:
Boil pasta shells in salted water until al dente.
Drain and set aside.
Prepare the Filling:
In a bowl, mix ricotta, mozzarella, Parmesan, spinach, roasted red peppers, egg, salt, pepper, garlic powder, and Italian seasoning.
Make the Sauce:
In a saucepan, warm heavy cream and stir in pesto sauce.
Add shredded mozzarella and red pepper flakes. Simmer until creamy.
Assemble & Bake:
Preheat oven to 375°F (190°C).
Spread a layer of pesto sauce on the bottom of a baking dish.
Stuff each pasta shell with the ricotta mixture and arrange in the dish.
Drizzle remaining sauce over the shells and sprinkle with mozzarella.
Bake for 20 minutes until bubbly and golden.
Serve & Enjoy:
Garnish with extra Parmesan and fresh basil.
Who’s ready for this cheesy, comforting Italian masterpiece?
