Baked Shells with Pesto Mozzarella and Meat Sauce
Indulge in the ultimate comfort food with Baked Shells with Pesto Mozzarella and Meat Sauce, a hearty dish that combines tender jumbo pasta shells, savory meat sauce, and a creamy ricotta-pesto filling. Perfectly stuffed and baked until bubbly, this recipe boasts layers of flavor, from the rich marinara and seasoned ground beef to the melty mozzarella and fresh basil garnish. The addition of basil pesto elevates the cheesy filling, giving each bite a vibrant, herby twist. With minimal prep and a bake time of just 40 minutes, this family-friendly dinner is as easy to make as it is delicious. Serve it fresh out of the oven for a crowd-pleasing meal that will have everyone coming back for seconds! Keywords: baked shells, pesto mozzarella, meat sauce recipe, cheesy stuffed shells, family dinner idea.
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Recipe Information
Ingredients
- 12 pieces Jumbo pasta shells
- 1 pound Ground beef
- 2 cups Marinara sauce
- 2 cups Mozzarella cheese
- 1 cup Basil pesto
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese
- 1 large Egg
- 2 cloves Garlic
- 1 tablespoon Olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 cup Fresh basil (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
Cook the jumbo pasta shells until al dente according to package instructions. Drain, rinse under cold water, and set aside.
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add ground beef to the skillet. Cook until browned, breaking up the meat into small pieces. Drain excess fat if needed.
Stir in marinara sauce, Italian seasoning, salt, and black pepper. Let the meat sauce simmer on low heat for 5 minutes, then set aside.
In a mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella cheese, Parmesan cheese, basil pesto, and the egg. Mix until well combined.
Spread 1 cup of the meat sauce evenly onto the bottom of the prepared baking dish.
Stuff each cooked pasta shell with about 1-2 tablespoons of the ricotta-pesto mixture and place them open side up in the baking dish.
Once all shells are stuffed, pour the remaining meat sauce over the shells, ensuring they are mostly covered.
Sprinkle the remaining 1 cup of mozzarella cheese over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Let the baked shells rest for 5 minutes before serving. Garnish with fresh basil if desired.
Nutrition Facts
Calories |
3610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.8 g | 366% | |
| Saturated Fat | 96.4 g | 482% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 831 mg | 277% | |
| Sodium | 4505 mg | 196% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 26.3 g | ||
| Protein | 190.5 g | 381% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 3172 mg | 244% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 2906 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
