Pesto & Cheese Stuffed Shells

May 27, 2015
  • Italian
Serves 2
Oven, Pot, Pan
Prep time
Cook Time

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This recipe is a flavor-sensation with pesto, garlic, lemon zest, red pepper flakes and 3 types of cheese to flavor the filling that goes into the pasta shells.


  • 14 Pieces
    Dry Jumbo Pasta Shells
  • 1/4 Cup
    Grated Onion
  • 1 Tablespoon
    Olive Oil
  • 1 Tablespoon
    Tomato Paste
  • 2 Teaspoons
    Minced Garlic
  • 1/2 Teaspoon
    Dried Italian Seasoning
  • 1 14.5 oz.can
    Diced Tomatoes in Juice
  • Salt & Pepper
  • 3/4 Cups
  • 1/2 Cup
    Shredded Mozzarella Cheese
  • 1/4 Cup
    Ricotta Cheese
  • 1/4 Cup
    Shredded Parmesan Cheese
  • 2 Teaspoons
    Minced Lemon Zest
  • 1/4 Teaspoon
    Red Pepper Flakes
  • 2 Tablespoons
    Mozzarella Cheese
  • 2 Tablespoons
    Parmesan Cheese
  • 2 Tablespoons
    Thinly Sliced Fresh Basil


  1. Preheat oven to 400 degrees F. Coat an 8" x 8" baking dish with non-stick spray. Cook shells in a pot of boiling water just until pliable, 8-9 minutes. Rinse shells with cold water; drain.

  2. Cook onion in oil in a pan over medium heat until softened, 3-5 minutes. Add tomato paste, garlic, and Italian seasoning; cook until fragrant, 1 minute. Stir in tomatoes; cook until heated through, 2-3 minutes. Season sauce with salt and pepper. Cover bottom of prepared pan with a third of the sauce.

  3. For the filling, combine pesto, 1/2 cup mozzarella, ricotta, 1/4 cup Parmesan, lemon zest and pepper flakes; season with salt. Stuff each shell with 1 Tbsp. filling and arrange in prepared pan, cheese side up. Pour remaining sauce over the shells.

  4. Sprinkle 2 Tbsp. mozzarella and 2 Tbsp. Parmesan over top of shells. Bake until cheese gets brown, 25-30 minutes. Garnish each serving with basil.


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