Pesto Unstuffed Shells
Vegetarian, Gluten-Free (if modified)
Servings: 6
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 9x13 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.