Ingredients
- 20 jumbo pasta shells (for stuffing)
- 2 cups ricotta cheese (for a creamy filling)
- 1 cup shredded mozzarella cheese (for a melty, gooey filling)
- 1/2 cup grated Parmesan cheese (adds depth of flavor to the filling)
- 1 egg (to help bind the filling together)
- 1 teaspoon dried oregano (for seasoning)
- 1 teaspoon garlic powder (adds savory flavor)
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon black pepper (to taste)
- 2 cups marinara sauce (for the base of the dish)
- 1/2 cup heavy cream (for a creamy tomato sauce)
- 1/4 cup fresh basil leaves (for the pesto)
- 1/4 cup fresh parsley leaves (for the pesto)
- 1/4 cup olive oil (for the pesto)
- 2 tablespoons grated Parmesan cheese (for the pesto)
- 1 garlic clove (for the pesto)
- 1 tablespoon pine nuts or walnuts (optional, for added pesto texture)
Instructions
- Cook the pasta shells: Begin by cooking the jumbo pasta shells according to the package instructions. Since these shells will be stuffed and baked, be sure not to overcook them. Cook them al dente, which typically takes about 9-11 minutes. After cooking, drain the shells and set them aside to cool slightly. To prevent them from sticking together, you can drizzle a bit of olive oil over the cooked shells, gently stirring to coat them.
- Prepare the filling: While the pasta shells are cooking, prepare the filling. In a large mixing bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, egg, dried oregano, garlic powder, salt, and pepper. Stir the mixture until all ingredients are thoroughly combined. The filling should be creamy, cheesy, and well-seasoned. If the mixture feels too thick, you can add a little bit of milk or water to achieve a smoother consistency, but it should still be thick enough to hold its shape when stuffed into the shells.
- Make the creamy tomato sauce:
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