Description

Festive Pesto-Ricotta Stuffed Shells with Cherry Tomatoes are the ultimate comfort food that combines creamy ricotta, vibrant pesto, and fresh cherry tomatoes in a stunning pasta dish. Perfect for entertaining or cozy family dinners, this recipe is easy to prepare and guarantees impressive results every time. Enjoy the delightful aroma and mouthwatering flavors that will have everyone asking for seconds!

Ingredients

Scale

20 large pasta shells
1 1/2 cups whole milk ricotta cheese
1 cup pesto sauce (store-bought or homemade)
1 cup halved cherry tomatoes
1 cup grated Parmesan cheese
10 fresh basil leaves, chopped
Salt and pepper to taste

Instructions

Cook the pasta shells in a large pot of salted boiling water until al dente. Drain and set aside.
In a bowl, mix ricotta, pesto, half of the Parmesan, salt, and pepper until smooth.
Stuff each shell with the ricotta mixture and place them in a greased baking dish.
Top with cherry tomatoes and remaining Parmesan cheese.
Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake for an additional 10 minutes until golden brown.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 2 stuffed shells (approximately 250g)
Calories: 450
Sugar: 4g
Sodium: 600mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 18g
Cholesterol: 70mg

Keywords: For added nutrition, mix sautéed spinach or roasted vegetables into the ricotta filling. Substitute basil pesto with sun-dried tomato pesto for a unique flavor twist. Leftovers can be refrigerated for up to three days or frozen for up to three months.