Pesto Unstuffed Shells

These Pesto Unstuffed Shells are all the cheesy goodness you can imagine! Perfect for when you need a simple, comforting dinner.

There are few things more comforting than a bubbling, cheesy pasta dish right out of the oven on a chilly evening — or just whenever you need some comfort food. If you grew up with stuffed shells, and these are a less labor-intensive version with the same results.

We use store-bought pesto mixed with creamy ricotta to coat the shells, and top the whole thing with lots of parmesan and a crispy, golden panko topping. The pesto adds a perfect brightness to all of the richness while the crunch of crispy panko adds a delicious texture to the whole dish.

Pesto Unstuffed Shells ingredients:

• Whole Milk Ricotta
• Garlic
• Fresh Basil
• Lemon Zest and Juice
• Salt and Pepper
• Grated Parmesan
• Panko Breadcrumbs
• Olive Oil
• Dried Oregano
• Paprika
• Jumbo Shell Pasta
• Basil Pesto: Store-bought or Homemade
• Shredded Mozzarella
• Toasted Pine Nuts

Pesto Unstuffed Shells STEP-BY-STEP:

Step One: Preheat Oven

Preheat the oven to 375℉. Grease a 9×13 baking dish or oven-proof braiser with olive oil and set aside.

Step Two: Make the Ricotta Mixture

In a medium mixing bowl, mix together the ricotta, garlic, basil, lemon juice and zest, salt, pepper, and parmesan. Set aside in the fridge until you are ready to assemble.

Step Three: coat the Breadcrumbs

Next, coat the breadcrumbs. In a medium mixing bowl, mix together the panko, oil, salt, oregano, and paprika, ensuring the panko is evenly coated in the seasoning. Set aside.

Step Four: Cook the Pasta

Bring a large stockpot filled with water to a boil. Salt generously (about 1 tablespoon) and add in the pasta. Cover and cook until al dente, about 12 minutes. Reserve 1 cup of pasta water. Drain the pasta and transfer it back to the pot.

Step Five: Coat the Shells

To the pot, add the pesto, about ¼ cup of the pasta water, and ½ of the ricotta mixture. Stir to combine until the shells are evenly coated and the sauce is smooth and glossy, adding more pasta water if needed.

Step Six: Assemble

Pour the pasta and the sauce into the prepared baking dish and smooth into an even layer. Using a spoon, dollop the remaining ricotta mixture atop the shells. Top with the mozzarella and parmesan. Finally, evenly distribute the breadcrumb topping over the dish. Transfer to the oven and bake for 20 minutes until bubbly and the top is golden.

Step Seven: Serve and Enjoy!

Top with additional fresh basil and the toasted pine nuts. Enjoy!

Recipe FAQs:

I hope y’all love these Pesto Unstuffed Shells as much as me and my family do!

For More Pesto Recipes:

Crispy Sheet Pan Pesto Gnocchi

Herby Goat Cheese Stuffed Peppadews

Pesto Chicken Salad

Lamb Meatballs with Mint and Pea Pesto Pasta

Skillet Pizza Penne

4.95 from 19 votes

Pesto Unstuffed Shells

Vegetarian, Gluten-Free (if modified)

Prep: 15 minutes mins

Cook: 35 minutes mins

Total: 50 minutes mins

Servings: 6

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Ingredients 

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For the Ricotta Mixture:

• ▢ 1 cup whole milk ricotta
• ▢ 3 garlic cloves minced
• ▢ ½ cup julienned fresh basil plus more for serving
• ▢ 1 teaspoon lemon zest
• ▢ 2 tablespoons lemon juice
• ▢ ½ teaspoon kosher salt
• ▢ ½ teaspoon freshly ground black pepper
• ▢ ¼ cup freshly grated parmesan

For the Breadcrumbs:

• ▢ ¾ cup panko breadcrumbs (sub gluten-free panko for gluten-free)
• ▢ 2 tablespoons olive oil
• ▢ ¼ teaspoon kosher salt
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon paprika

For the Pasta:

• ▢ 1 lb. jumbo shell pasta (sub gluten-free pasta for gluten-free; see note)
• ▢ Kosher salt
• ▢ 1 cup basil pesto store bought or homemade

For Assembly and Serving:

• ▢ 1 cup shredded mozzarella
• ▢ ½ cup freshly grated parmesan
• ▢ ½ cup toasted pine nuts

Instructions 

• Preheat the oven to 375℉. Grease a 9×13 baking dish or oven-proof braiser with olive oil and set aside.

Make the Ricotta Mixture:

• In a medium mixing bowl, mix together the ricotta, garlic, basil, lemon juice and zest, salt, pepper, and parmesan. Set aside in the fridge until you assemble.

Make the Breadcrumbs:

• In a medium mixing bowl, mix together the panko, oil, salt, oregano, and paprika, ensuring the panko is evenly coated in the seasoning. Set aside.

Make the Pasta:

• Bring a large stockpot filled with water to a boil. Salt generously (about 1 tablespoon) and add in the pasta. Cover and cook until al dente, about 12 minutes. Reserve 1 cup of pasta water. Drain the pasta and transfer it back to the pot.
• To the pot, add in the pesto, about ¼ cup of the pasta water, and ½ of the ricotta mixture. Stir to combine until the shells are evenly coated and the sauce is smooth and glossy, adding more pasta water if needed.

Assemble:

• Pour the pasta and the sauce into the prepared baking dish and smooth into an even layer. Using a spoon, dollop the remaining ricotta mixture atop the shells. Top with the mozzarella and parmesan. Finally, evenly distribute the breadcrumb topping over the dish. Transfer to the oven and bake for 20 minutes until bubbly and the top is golden.
• Top with additional fresh basil and the toasted pine nuts. Enjoy!

Notes

Pasta Note: If you can’t find jumbo shells, 1 lb. of your favorite short cut pasta (i.e. rigatoni, penne, etc.) can be swapped out here. Just follow the package instructions and cook until al dente. 

Gluten-Free Note: You could use gluten-free breadcrumbs and gluten-free pasta to make this gluten-free. Note that gluten-free jumbo shells can be hard to find, I would suggest a gluten-free short-cut pasta and cook as noted above.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass

Servings: 6

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Photography by Eat Love Eats.