Description
This Baked Stuffed Shells with Creamy Tomato Sauce & Herb Pesto recipe offers a comforting and indulgent meal. Jumbo pasta shells are filled with a creamy ricotta and spinach mixture, then baked in a rich tomato cream sauce and topped with a vibrant herb pesto oil. It’s a perfect dish for family dinners or entertaining guests.
Ingredients
- For the Creamy Tomato Sauce:
- 1/4 cup olive oil
- 1 medium shallot, finely diced
- 2 garlic cloves, minced
- 1/3 cup tomato paste
- 1 cup heavy cream
- 1/2 teaspoon red pepper flakes (optional)
- Salt, to taste
- For the Herb Pesto Oil:
- 1 cup fresh basil leaves, packed
- 1 teaspoon lemon zest
- 2 garlic cloves
- 1/2 cup olive oil
- Salt, to taste
- For the Filling & Assembly:
- 6 ounces fresh spinach
- 1 pound ricotta cheese (about 2 cups, drained)
- 2 cups grated Parmesan cheese, divided
- 2 1/2 cups shredded mozzarella cheese, divided
- 2 large egg yolks
- Salt and black pepper, to taste
- 1 pound jumbo pasta shells (conchiglioni)
Instructions
- Make the Creamy Tomato Sauce: Heat olive oil in a skillet over medium heat. Add shallot and garlic, cooking until softened, about 5 minutes. Stir in tomato paste and cook until it darkens slightly. Add heavy cream, red pepper flakes, and salt. Stir well, simmer briefly, and remove from heat.
- Prepare the Herb Pesto Oil: Blanch basil leaves in boiling water for 10 seconds, then transfer to ice water. Drain well. Blend basil, lemon zest, garlic, and olive oil until smooth. Season lightly with salt.
- Make the Filling: Blanch spinach for 1 minute, then drain and squeeze out excess liquid. Chop finely. Combine spinach with ricotta, 1 cup Parmesan, 1 cup mozzarella, and egg yolks. Season with salt and pepper.
- Cook the Pasta Shells: Boil jumbo pasta shells until just shy of al dente, about 8 minutes. Drain, reserving 1 cup of pasta water. Stir 1/2 cup of reserved pasta water into the tomato cream sauce to loosen it.
- Assemble the Dish: Preheat oven to 400°F (200°C). Spread 3/4 cup of sauce on the bottom of a large baking dish. Fill each shell with the ricotta-spinach mixture and arrange in the dish. Pour the remaining sauce over the shells. Sprinkle with the remaining mozzarella and Parmesan cheese. Add a splash of reserved pasta water over the top.
- Bake: Cover the dish with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
- Serve: Drizzle with herb pesto oil just before serving. Serve warm.
Notes
- Drain ricotta well to prevent a watery filling.
- Use fresh ingredients for the best pesto flavor.
- Do not overcook the pasta shells, as they will continue to cook in the oven.
- Let the dish rest for 5 minutes before serving to allow flavors to meld.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 stuffed shell
- Calories: Approximately 350
- Sugar: Not specified
- Sodium: Not specified
- Fat: Approximately 20g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Approximately 22g
- Fiber: Not specified
- Protein: Approximately 18g
- Cholesterol: Not specified