Shells Baked with Pesto Meat Sauce
Indulge in the comforting flavors of Italian-inspired home cooking with these Shells Baked with Pesto Meat Sauce. Perfectly al dente jumbo pasta shells are generously stuffed with a creamy ricotta, mozzarella, and Parmesan cheese filling, then nestled in a rich, savory meat sauce infused with the bold, herbaceous flavors of pesto. Topped with a blanket of melted mozzarella and baked to bubbly perfection, this dish is a crowd-pleasing blend of creamy, cheesy, and saucy delights. With just 20 minutes of prep time and simple ingredients like ground beef, marinara sauce, and fresh basil, this easy-to-make recipe is ideal for family dinners, weekend gatherings, or meal prepping comfort food with a gourmet twist. Serve straight from the oven for a warm and satisfying meal that's sure to impress!
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Recipe Information
Ingredients
- 12 pieces Jumbo pasta shells
- 1 pound Ground beef
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 2 cups Marinara sauce
- 1 cup Pesto
- 1 cup Ricotta cheese
- 1.5 cups Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 1 large Egg
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons, chopped (optional) Fresh basil leaves
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions, reducing the cooking time by 1-2 minutes for firm shells. Drain and set them aside to cool slightly.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute, stirring frequently.
Add the ground beef to the skillet. Cook, breaking it apart with a wooden spoon, until it is browned and fully cooked (about 6-8 minutes). Drain excess fat if necessary.
Stir in the marinara sauce, pesto, Italian seasoning, salt, and black pepper. Simmer the sauce on low heat for 5-7 minutes, stirring occasionally. Remove from heat.
In a mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, and the egg. Mix until well combined.
Grease a 9x13-inch baking dish. Spread a thin layer of the pesto meat sauce (about 1/2 cup) on the bottom of the dish.
Stuff each cooked pasta shell with about 1-2 tablespoons of the cheese mixture. Place the stuffed shells in the prepared baking dish, open side up.
Pour the remaining pesto meat sauce evenly over the stuffed shells.
Sprinkle the remaining 1/2 cup of shredded mozzarella cheese over the top.
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 melted and bubbly.
Remove from the oven and let the dish rest for 5 minutes before serving. Garnish with freshly chopped basil if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 897 mg | 39% | |
| Total Carbohydrate | 17.6 g | 6% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.5 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 465 mg | 36% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 335 mg | 7% | |
*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.
