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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:
If you can’t find jumbo shells, 1 pound 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.Â
Yes! You could use gluten-free breadcrumbs and gluten-free pasta. But 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.
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
Lamb Meatballs with Mint and Pea Pesto Pasta
Pesto Unstuffed Shells
Ingredients
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats.
Made this for Oscar’s night and it’s absolutely delicious. I added in my lemon zest and juice and extra compliments it so well. Delicious!
Another winner! The breadcrumbs and the lemon put it over the top!
So happy to hear you loved it!!
What a fantastic, easy and delicious weeknight meal! You never disappoint with your recipes. I can always count on you to keep the family’s tummies happy!
Question: what zester do you use? I think I could use a new one. Thanks!
So glad you loved it!!! And yes- a good zester is essential:
Here is one that I have!
Brought this to a friend’s house for dinner and it was a HIT! So easy to prep, comes together quickly – I just took it over in a casserole dish and popped it into the oven for the final baking step. The lemon balances the flavors well without overwhelming them.
This is an easy and delicious meal! Love the lemon flavor that comes through. Added hot Italian sausage and was very tasty. Will make again!
Easy to make and so good! Added grilled chicken on top and got 5 stars from the whole fam!
This was very, very good. While making the dish I was a little concerned it may be too heavy on the basil but the lemon and ricotta balanced everything out nicely. It was delicious. Next time I may add shredded chicken for some protein.
That would be a great addition!
Could you add sometime or meat or sausage?
ground italian sausage would be epic here.
Made this tonight and added Italian sausage. Absolutely Delicious!! Family loved it!
Love this addition!
Yum!! Do you recommend making this ahead?
You could make it up to the point of it going into the oven. But it won’t be as “moist” as the pasta might drink up a lot of the sauce in the fridge. It will still be great though. I definitely don’t recommend freezing.
Hi! Do you think this could be prepared and frozen for later? Thanks!
Hi Alexis- See my other response in comments 🙂 Hope this helps.