Pesto & Ricotta Stuffed Shells

As the weather starts turning cooler, we find that we start craving warm and hearty meals. One of our favorite family meals is stuffed shells. There are so many different ways to customize a stuffed shells recipe; you can incorporate the protein of your choice or add vegetables to get your greens in. For this version, we have chosen to incorporate ground beef, pesto and ricotta. We love the flavor combination of pesto and ricotta. The pesto brings in an herby freshness and the ricotta adds creaminess and unctuousness to the dish. This recipe can be prepared in advance and baked just as your family or friends come over for dinner. Serve this with our Kale Salad: Autumn Edition and you have balanced, full dinner.

Pesto and Ricotta Stuffed Shells

Makes: 8 servings

Prep Time: 30 minutes Total Time: 60 minutes

Ingredients for the Sauce:

  • 1 lb ground beef
  • 2 cloves garlic, minced
  • 1/4 cup parsley, minced
  • 2, 28oz cans tomato sauce
  • 1 cup of water
  • 1 tbs salt

Ingredients for the Shells:

  • 1 package jumbo pasta shells
  • 3 cups ricotta cheese
  • 1/2 cup pesto
  • 1 egg
  • 1/2 cup basil, minced
  • 1/2 cup Parmesan cheese
  • 2 cups mozzarella cheese

Directions:

  1. Make the sauce. In a large pot, sauté the ground beef until it is cooked through. Set aside in a bowl but do not drain the fat. Add the garlic and parsley and saute in the beef fat for a few minutes. Add the tomato sauce, water and salt and bring to a simmer. Add the beef back into the sauce and keep on simmer, uncovered, for at least 30 minutes.
  2. While the sauce is simmering, cook your shells according to package directions. When the shells are cooked to al dente, rinse them with cold water. You will want them to be cooled before stuff them.
  3. Preheat the oven to 350.
  4. Create the filling. Combine the ricotta, pesto, egg, basil and Parmesan cheese in a bowl and mix to thoroughly combine. Season with salt and pepper. Put the mixture in a large Ziploc bag and cut the tip off the corner of the bag. Use the bag to pipe the mixture into each shell.
  5. Coat the bottom of a large baking dish with a layer of the sauce. Add the stuffed shells on top of the sauce in an even layer. Fill the rest of the dish with the sauce and top with the mozzarella. Place in the oven for 20-30 minutes until the cheese is fully melted and bubbly.