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overhead image of cheesy stuffed shells with pesto sauce.
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5 from 2 votes

Pesto Whipped Ricotta Stuffed Shells Recipe

This Pesto Whipped Ricotta Stuffed Shells Recipe will have your family coming back for more. Plus, it’s a great way to sneak extra veggies into your family’s diet.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Servings: 15 shells
Calories: 114kcal
Author: Sarah Thomas-Drawbaugh

Equipment

  • 1 8x8-inch ceramic baking dish
  • 1 cheesecloth
  • 1 mixing bowl
  • 1 pasta pot with colander
  • 1 saute pan

Ingredients

Creamy Pesto Sauce

  • 1.5 tablespoons avocado oil
  • ¾ cup onions finely diced
  • 1 teaspoon garlic minced, about 2-3 cloves
  • few turns cracked black pepper
  • 1 cup low sodium chicken broth
  • ½ cup heavy cream
  • 2 tablespoons pesto Delallo brand, mix well
  • 2 tablespoons parmesan cheese grated

Shells and Filling

  • 15 jumbo shells cooked al dente
  • 15 ounces whole milk ricotta pour off excess liquid or strain with cheesecloth
  • 5 ounces baby spinach wilted in a pan and strain of excess liquid
  • 1 large egg
  • 1 cup shredded mozzarella plus more to sprinkle over the top before baking
  • ¼ cup parmesan cheese grated
  • few turns cracked black pepper to season
  • pinch kosher salt to LIGHTLY season

Instructions

How to Make Pesto Whipped Ricotta Stuffed Shells

  • Preheat the oven to 375 degrees.

Boil the Pasta

  • Boil a pot of water and season it with kosher salt. Cook the pasta according to the package. Al dente is best. Drain off the water and drizzle the pasta with oil to prevent sticking.

Make the Sauce

  • Place a sauté pan over medium high heat. Add the avocado oil. Once hot add the diced onions and minced garlic sauté until tender. Season with cracked black pepper.
    Deglaze the pan with low sodium chicken broth. Let the broth reduce by ¼ then add the heavy cream and pesto. Mix well. Next, add the parmesan cheese. Whisk until well combined. Let the sauce simmer over medium low heat until it reduces to your desired thickness. Stirring frequently.

Mix the Filling

  • Wilt the spinach in a hot pan lightly sprayed with avocado oil. Remove the heat and let it cool completely.
    Add the ricotta cheese and wilted spinach to a food processor. Buzz until smooth. Add the mixture to a cheesecloth and gently squeeze out any excess moisture.
  • Add the strained cheese and spinach mixture to a mixing bowl. Add the shredded mozzarella cheese, parmesan cheese, egg, and cracked black pepper. Option to add a pinch of kosher salt. Do not add too much salt. Mix until well combined.

Assemble and Bake

  • Add a layer of the sauce to the bottom of an 8x8-inch ceramic baking dish. Stuff the shells with the ricotta spinach filling. Place them in the baking dish. Top with extra sauce and sprinkle with remaining mozzarella cheese.
    Cover and bake for 30 minutes. Uncover and broil for 2-3 minutes so the cheese gets bubbly. Finish with freshly chopped parsley and serve hot.

Notes

How to Store
Store in an airtight container in the refrigerator for 4-5 days. Reheat leftovers in the microwave until warmed through. Add a splash of water to the bowl to help soften the pasta.

Nutrition

Serving: 1serving or 1 stuffed shell. Does not account for the pesto sauce because the amount used on each shell varies. | Calories: 114kcal | Carbohydrates: 7g | Protein: 7g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 32mg | Sodium: 109mg | Potassium: 112mg | Fiber: 0.5g | Sugar: 0.4g | Vitamin A: 1092IU | Vitamin C: 3mg | Calcium: 129mg | Iron: 1mg