This stuffed shells recipe blends fresh pesto with briny artichoke hearts, creating a symphony of flavors that promises to delight every palate. Get ready to create a masterpiece that’s sure to make your dining experience a memorable one!
Pesto and Artichoke Stuffed Shells Recipe
A luxurious Pesto and Artichoke Stuffed Shells recipe that pairs pasta shells, fresh pesto, and artichoke hearts with a decadent mozzarella and parmesan topping.
Ingredients
- 1 box Jumbo Pasta Shells, about 12-16 shells
- 1½ cups Ricotta Cheese
- 1 cup Mozzarella Cheese, shredded
- ½ cup Parmesan Cheese, grated
- ½ cup Basil and Spinach Pesto
- 1 can Artichoke Hearts, drained and chopped
- 1 whole Egg
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- Nutmeg, a pinch
- 2 cups Bechamel or Marinara Sauce, or a combination of both
For The Basil And Spinach Pesto
- 1 cup Basil Leaves, packed
- 1 cup Baby Spinach, packed
- ½ cup Romano or Parmesan Cheese, grated
- ½ cup Olive Oil, extra virgin
- ⅓ cup Pine Nuts
- 3 cloves Garlic, minced
- ¼ teaspoon Salt, or more to taste
- ⅛ teaspoon Black Pepper, or more to taste
Instructions
Make The Pesto
- In the bowl of a food processor, combine the basil leaves, baby spinach, and pine nuts, then give them a few quick pulses.
- Next, add the garlic and either Parmesan or Romano cheese to the mixture. Pulse again several times until everything is well combined. Don’t forget to scrape down the sides of the food processor with a rubber spatula.
- With the food processor running, slowly pour the olive oil into the mix in a steady, small stream. Adding the olive oil in this manner while the processor is active will help it emulsify and prevent the olive oil from separating. Occasionally pause to scrape down the sides of the food processor.
- To finish, season the pesto sauce with salt and freshly ground black pepper according to your taste.
Assemble And Bake The Pesto And Artichoke Stuffed Shells
- Preheat your oven to 350°F (175°C).
- Cook the jumbo pasta shells according to the package instructions until al dente. Drain them and set aside to cool.
- In a large mixing bowl, combine the ricotta cheese, ¾ cup mozzarella cheese, ¼ cup Parmesan cheese, basil and spinach pesto, chopped artichoke hearts, egg, salt, nutmeg, and black pepper. Mix until all the ingredients are well combined.
- Take each cooked pasta shell and carefully stuff it with the pesto and artichoke mixture. Place the filled shells in a baking dish.
- Pour the marinara sauce evenly over the stuffed shells.
- Sprinkle the remaining mozzarella and Parmesan cheese over the top.
- Cover the baking dish with aluminum foil.
- Bake in the preheated oven for 20 minutes, then remove the foil and bake for an additional 5-10 minutes or until the cheese is bubbly and lightly golden.
- Once done, remove the stuffed shells from the oven and let them cool for a few minutes.
- Serve and enjoy your pesto and artichoke stuffed shells.
Notes
- You can use walnuts instead of pine nuts to make the basil spinach pesto.
- A piping bag makes it easier to fill each stuffed shell.
Nutrition Estimate
Calories: 901kcal | Carbohydrates: 80g | Protein: 35g | Fat: 49g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 23g | Cholesterol: 70mg | Sodium: 1525mg | Potassium: 716mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1884IU | Vitamin C: 10mg | Calcium: 557mg | Iron: 4mg
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