Dinner · English · lunch

Pesto and Cheese Stuffed Shells

 

Pesto and Cheese Stuffed Shells

Pesto and Cheese Stuffed Shells, is one of the amazing dishes I’ll be sharing with you, using my Green Pea and Basil Pesto, that I shared in my last post. Click here for recipe: Green Pea and Basil Pesto

If you like stuffed shells and pesto, you will definitely love this dish.

When I though of mixing the pesto with ricota to fill the shells, I never imagined that it would taste so good. This dish, tastes so amazing, that you can easily impress your guests at a Saturday dinner! It is also very easy to make.

In this dish, I do not use marinara sauce at all. I just topped the shells with pesto, then sprinkled mozzarella cheese and cherry tomatoes. YUMMMYYYY!!!!

In my home, we love this dish so much, that we can have it almost every day. But I make it only the on weekends or for special occasions. And it is a very good dish for Father’s Day this coming Sunday.

I hope you enjoy my recipe!

Fabi 😘

Ingredients:

1/2 lb. jumbo shells cooked according to the package directions

3/4 cup green peas and basil pesto, click for recipe (Green Pea and Basil Pesto)

1/2 cup cherry tomatoes cut in half

2/3 cup shredded mozzarella

IMG_9179 (2)

Ingredients for the filling:

15 oz. (425grams) ricotta cheese

3 tablespoons green peas and basil pesto (recipe on the blog)

1 egg

1 teaspoon dry parsley

1/4 teaspoon ground nutmeg

1 teaspoon salt

Freshly ground black pepper to taste

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Prepare the filling:

  • Add all ingredients into a medium bowl.

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  • Mix until all are combined.

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Assembling:

  • Preheat oven to 375F.
  • Drizzle olive oil in a 2.5qt/ 2.3 liter oven safe dish.

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  • Add half of the pesto sauce in the bottom of baking dish.

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  • Stuff shells with the filling and place in the prepared baking dish.

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  • Drizzle with the remaining pesto sauce over the shells.
  • Top with cherry tomatoes and mozzarella cheese.

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  • Bake for 20 minutes or until cheese on top has melted.

Pesto and Cheese Stuffed Shells

  • Serve immediately.
  • Enjoy!

Ricotta Pesto Stuffed Shells

*If you try my recipe, please don’t forget to share your pictures with me on Instagram tagging me @fabi_recipes. I love seeing pictures ☺

Pesto and Cheese Stuffed Shells

  • Servings: 4
  • Time: 1 hour 10 minutes
  • Difficulty: easy
  • Print

Ricotta Pesto Stuffed Shells

Ingredients:

1/2 lb. jumbo shells cooked according to the package directions

3/4 cup green peas and basil pesto (recipe on the blog)

1/2 cup cherry tomatoes cut in half

2/3 cup shredded mozzarella

Ingredients for the filling:

15 oz. (425grams) ricotta cheese

3 tablespoons green peas and basil pesto (recipe on the blog)

1 egg 1 teaspoon dry parsley

1/4 teaspoon ground nutmeg

1 teaspoon salt

Freshly ground black pepper to taste

Prepare the filling:

* Add all ingredients into a medium bowl and mix until all are combined.

Assembling:

  • Preheat oven to 375F.
  • Drizzle with olive oil in a 2.5qt/ 2.3 liter oven safe dish.
  • Add half of the pesto sauce in the bottom of baking dish.
  • Stuff shells with the filling and place in the prepared baking dish.
  • Drizzle with the remaining pesto sauce over the shells.
  • Top with cherry tomatoes and mozzarella cheese.
  • Bake for 20 minutes or until cheese on top has melted.
  • Enjoy! ☺

https://wordpress.com/post/fabirecipes.wordpress.com/6027

 

 

 

 

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