Description
Pesto Unstuffed Shells are a delicious and easy-to-make pasta dish filled with a creamy cheese and spinach mixture, topped with basil pesto and melted mozzarella.
Ingredients
Scale
- 8 ounces jumbo pasta shells
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 cup basil pesto
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup pine nuts, toasted (optional)
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the chopped spinach, ricotta cheese, half of the mozzarella cheese, grated Parmesan cheese, garlic powder, salt, and black pepper. Mix until well combined.
- In a 9×13 inch baking dish, spread half of the basil pesto evenly across the bottom.
- Fill each cooked pasta shell with a generous spoonful of the cheese and spinach mixture, then place the filled shells in the baking dish, open side up.
- Once all shells are filled, spread the remaining basil pesto over the top of the shells.
- Sprinkle the remaining mozzarella cheese and toasted pine nuts (if using) over the top.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let it cool for 5 minutes. Garnish with fresh basil leaves before serving.
Notes
- For a lighter version, substitute part-skim ricotta and mozzarella cheese.
- Add cooked chicken or sautéed mushrooms for extra protein and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg