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When it comes to pasta dishes that embody comfort and elegance, Lemon Ricotta Stuffed Shells with Pesto stands out as a delightful choice. This recipe combines the creamy richness of ricotta cheese with the zesty brightness of lemon, all enveloped in tender pasta shells and topped with vibrant pesto. The dish is not only a feast for the palate but also a visual treat, making it an ideal option for both casual family dinners and more formal gatherings.

Lemon Ricotta Stuffed Shells with Pesto

Savor the deliciousness of Lemon Ricotta Stuffed Shells with Pesto, a perfect blend of creamy ricotta and zesty lemon, all nestled in tender pasta shells. This delightful dish is topped with vibrant pesto and pairs beautifully with marinara sauce, making it ideal for both casual weeknight dinners and more formal gatherings. Fresh ingredients like basil and lemon elevate the flavors, ensuring a meal that will impress family and friends alike. Embrace the joy of cooking and share this comforting dish!
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Ingredients
  

20 jumbo pasta shells

1 cup ricotta cheese

1 cup fresh mozzarella cheese, shredded

1/2 cup grated Parmesan cheese

Zest of 1 lemon

Juice of 1 lemon

1/4 cup fresh basil, chopped

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

2 cups marinara sauce

1/2 cup pesto sauce

Fresh basil leaves for garnish

Instructions
 

Cook the Pasta:

    - Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain and set aside.

      Prepare the Filling:

        - In a large mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, lemon zest, lemon juice, chopped basil, garlic powder, salt, and black pepper. Mix until well combined and creamy.

          Fill the Shells:

            - Preheat your oven to 375°F (190°C).

              - Using a spoon or a piping bag, carefully fill each cooked pasta shell with the ricotta mixture. Place the filled shells in a greased 9x13-inch baking dish.

                Add Sauces:

                  - Pour the marinara sauce evenly over the stuffed shells. Drizzle the pesto sauce over the top of the marinara layer for added flavor and color.

                    Bake:

                      - Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden.

                        Serve:

                          - Remove from the oven and let cool for a few minutes. Garnish with fresh basil leaves before serving. Enjoy your flavorful Lemon Ricotta Stuffed Shells with Pesto!

                            Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4-6