In a separate saucepan, heat the marinara sauce over medium heat. Once heated, stir in the heavy cream, allowing the sauce to become smooth and creamy. Simmer for about 3-5 minutes, letting the flavors meld together. The heavy cream will add a rich, velvety texture to the tomato sauce, creating a perfect base for the stuffed shells. Taste the sauce and adjust the seasoning with salt and pepper if needed.
Prepare the herb pesto: In a blender or food processor, combine the fresh basil, parsley, olive oil, grated Parmesan, garlic clove, and pine nuts (if using). Pulse the mixture until smooth, scraping down the sides as necessary. If the pesto is too thick, you can add a bit more olive oil to reach your desired consistency. Taste and adjust the seasoning with salt and pepper. The pesto should be fragrant, fresh, and slightly garlicky, with a nice balance of herbs and richness from the Parmesan and olive oil.
Assemble the stuffed shells: Preheat your oven to 375°F (190°C). Spread a thin layer of the creamy tomato sauce on the bottom of a large baking dish to prevent the shells from sticking. Next, carefully stuff each cooked pasta shell with the ricotta and cheese filling, using a spoon to pack the filling in gently. Arrange the stuffed shells in the prepared baking dish, placing them in a single layer.
Top with sauce and bake: Once all the shells are stuffed, pour the remaining creamy tomato sauce over the shells, covering them generously. Then, drizzle the pesto over the top of the sauce, adding a fresh burst of flavor and color. You can either swirl the pesto into the sauce for a marbled effect or drizzle it on top for a more distinct flavor contrast. Cover the baking dish with foil and bake for about 25 minutes. After 25 minutes, remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly.
Serve: Remove the dish from the oven and let it rest for a few minutes before serving. Garnish with extra fresh herbs, such as basil or parsley, and a sprinkle of grated Parmesan for an added touch of flavor. Serve the stuffed shells hot and enjoy with a side of crusty bread or a fresh salad for a complete meal.
Notes
See more on the next page
Advertisement
