Make these Spinach Pesto Stuffed Shells for a truly indulgent vegetarian dinner. This recipe brings together tender pasta shells filled with a creamy, vibrant spinach pesto mixture, baked until golden and bubbly. It is pure comfort food perfection.
Author:Leo Abraham
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:4 to 6 servings
Category:Pasta/Main Course
Method:Baking
Cuisine:Italian-American
Diet:Vegetarian
Ingredients
Scale
1 box jumbo pasta shells
10 ounces frozen chopped spinach, thawed and squeezed dry
1 cup prepared basil pesto
1 cup ricotta cheese
1/2 cup grated Parmesan cheese, plus more for topping
1 large egg, lightly beaten
1/4 teaspoon salt
1/8 teaspoon black pepper
24 ounces marinara sauce
1 cup shredded mozzarella cheese
Instructions
Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
Cook the jumbo shells according to package directions until al dente. Drain them well and rinse with cold water to stop cooking. Set aside.
In a medium bowl, combine the squeezed dry spinach, basil pesto, ricotta cheese, 1/2 cup Parmesan cheese, egg, salt, and pepper. Mix until everything is smoothly incorporated.
Spread about 1 cup of marinara sauce evenly over the bottom of the prepared baking dish.
Carefully stuff each cooked shell with a generous spoonful of the spinach pesto filling.
Arrange the stuffed shells in a single layer in the baking dish over the sauce.
Pour the remaining marinara sauce over the top of the stuffed shells.
Sprinkle the mozzarella cheese and the extra Parmesan cheese evenly over the sauce.
Bake for 25 to 30 minutes, or until the sauce is bubbly and the cheese topping is melted and lightly browned.
Let the shells rest for 5 minutes before you serve them warm.
Notes
This recipe was developed by Leo, inspired by the desire to create familiar comfort food with a fresh, bright twist.
For a richer flavor, try making your own basil pesto.
If you want to add a little heat, mix a pinch of red pepper flakes into the filling mixture.