• 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!