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These Pesto Unstuffed Shells have all the cheesy goodness you can imagine! They’re perfect for when you need a simple, comforting dinner that the whole family will enjoy.
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, these are a less labor-intensive version with the same results.
I 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 offset some of the rich flavors while the crunch of crispy panko adds a delicious texture to the whole dish.
ingredients:
- Extra Virgin Olive Oil
- Whole Milk Ricotta
- Garlic
- Fresh Basil
- Lemon Zest and Juice
- Kosher Salt
- Freshly Ground Black Pepper
- Grated Parmesan Cheese
- Panko Breadcrumbs
- Dried Oregano
- Paprika
- Jumbo Shell Pasta
- Basil Pesto: Store-bought or Homemade
- Shredded Mozzarella
- Toasted Pine Nuts
STEP-BY-STEP:
Step One: Preheat Oven
Preheat the oven to 375℉. Grease a 9×13-inch 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 cheese. Cover and chill in the refrigerator.
Step Three: make the Breadcrumb topping
In a medium mixing bowl, mix together the panko breadcrumbs, olive oil, oregano, paprika, and salt until well combined. Set aside.
Step Four: Cook the Pasta
Bring a large stockpot filled with water to a boil. Salt generously (about 1 tablespoon) and add 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
Add the pesto, about 1/4 cup of the pasta water, and 1/2 of the prepared 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 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, followed by the breadcrumb mixture. Transfer to the oven and bake for 20 minutes until bubbly and golden brown.
Step Seven: Serve and Enjoy!
Top with additional fresh basil and 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.
Yes! You could use gluten-free breadcrumbs and gluten-free pasta. Since 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!
looking for more ways to cook with pesto? try these!
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
- 1/2 cup julienned fresh basil, plus more for serving
- 1 teaspoon lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup freshly grated Parmesan cheese
For the Breadcrumbs:
- 3/4 cup panko breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/4 teaspoon kosher salt
For the Pasta:
- 1 pound jumbo shell pasta
- kosher salt
- 1 cup basil pesto (store-bought or homemade)
For Assembly and Serving:
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup toasted pine nuts
Instructions
- Preheat the oven to 375℉. Grease a 9×13-inch 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 cheese. Cover and chill in the refrigerator.
Make the Breadcrumb Topping:
- In a medium mixing bowl, mix together the panko breadcrumbs, olive oil, oregano, paprika, and salt until well combined. Set aside.
Cook the Pasta:
- Bring a large stockpot filled with water to a boil. Salt generously (about 1 tablespoon) and add 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.
- Add the pesto, about 1/4 cup of the pasta water, and 1/2 of the prepared 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 the Shells:
- Pour the pasta and 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, followed by the breadcrumb mixture. Transfer to the oven and bake for 20 minutes until bubbly and golden brown.
- Top with additional fresh basil and toasted pine nuts. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats.
Yum! Thought it might be a little too decadent for us as we don’t normally eat much dairy but it was perfect! Loved the jumbo shells bc some small parts were left plain which was actually very balancing. I served it with a radicchio salad with a simple mustard vinaigrette. The bitterness was a great contrast to the richness of the pasta. I will plan to make this soon for a friend with a new baby.
This was a hit with the entire family! That includes a husband who prefers meat dishes and also our toddler. I have never left a recipe comment anywhere before but had to share that this is delicious and we actually made this dairy free due to allergies – used vegan substitutes for the dairy products. It all worked perfectly!
Thank you so much for leaving the comment and notes!!! much appreciated.