Stuffed Shells with Pesto Ricotta
  • 2- 28 oz can San Marzano tomatoes, pureed
  • 6 garlic cloves, smashed
  • 1 small yellow onion, diced
  • ¼ cup olive oil
  • a few basil leaves
  • 1 lb jumbo pasta shells
  • 1- 32 oz container ricotta
  • 8 oz jarred pesto
  • ½ cup grated pecorino romano cheese
  • 2 eggs
  • 2 tsp garlic powder
  • salt & pepper
  • a couple handfuls of shredded mozzarella
  • a couple handfuls of grated pecorino romano cheese
  1. Lets start with the sauce. Heat a large pot over medium low heat. Add in the olive oil, garlic and onion. Cook until softened.
  2. Stir in the tomatoes, basil and season with salt and pepper.
  3. Simmer the sauce for 1 hour.
  4. Cook the pasta shells in boiling water about half the suggested cooking time. You want them to be rather al dente and just flexible enough to hold open so you can stuff them Drain and cool enough to handle.
  5. In a bowl stir together the ricotta, pesto, eggs, grated pecorino, garlic powder and a little bit of cracked pepper.
  6. Preheat your oven to 375 degrees.
  7. Add enough sauce to a large baking dish to cover the bottom.
  8. Stuff the shells with a big spoonful of the pesto ricotta filling. Place into the baking dish.
  9. Once all the shells are stuffed and in the baking dish, add more sauce over top, covering the shells about halfway up the pasta. Top with some grated pecorino and shredded mozzarella.
  10. Bake in the oven until bubbly and golden, about 20-25 minutes.
Recipe by LeMoine Family Kitchen at