These Pesto Unstuffed Shells deliver all the cheesy, herb-forward comfort you want from stuffed pasta—with far less effort. They’re an ideal weeknight dinner or cozy meal for chilly evenings, combining creamy ricotta, bright basil pesto, melty mozzarella, and a crunchy panko topping for contrast.
A bubbling dish straight from the oven is hard to beat. These unstuffed shells recreate the flavor of traditional stuffed shells but skip the time-consuming filling process. The pasta is tossed with pesto and half the ricotta mixture so every shell is coated, then the dish is finished with dollops of the remaining ricotta, plenty of Parmesan and mozzarella, and a golden, crispy panko breadcrumb topping.
Using store-bought pesto keeps this recipe quick, while a touch of lemon zest and fresh basil in the ricotta brightens the rich cheeses. Toasted pine nuts add an optional finishing crunch and nutty flavor.
Ingredients
- Extra virgin olive oil
- Whole milk ricotta
- Garlic
- Fresh basil
- Lemon zest and lemon juice
- Kosher salt
- Freshly ground black pepper
- Freshly grated Parmesan cheese
- Panko breadcrumbs
- Dried oregano
- Paprika
- Jumbo shell pasta (or a short-cut pasta alternative)
- Basil pesto (store-bought or homemade)
- Shredded mozzarella
- Toasted pine nuts, for serving
Step-by-step
Step One: Preheat the oven
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or an oven-safe braiser with olive oil and set it aside while you finish the prep.
Step Two: Make the ricotta mixture
In a medium bowl, combine 1 cup whole milk ricotta, minced garlic, about 1/2 cup julienned fresh basil, 1 teaspoon lemon zest, 2 tablespoons lemon juice, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 cup freshly grated Parmesan. Stir until smooth, then cover and chill briefly while you prepare the rest.
Step Three: Make the breadcrumb topping
In a small bowl, mix 3/4 cup panko breadcrumbs with 2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon paprika, and 1/4 teaspoon kosher salt. Toss until the breadcrumbs are evenly coated and set aside.
Step Four: Cook the pasta
Bring a large pot of water to a rolling boil. Salt generously—about 1 tablespoon per gallon of water—and add 1 pound of jumbo shells. Cook until al dente, about 10–12 minutes, following package instructions if needed. Reserve 1 cup of the starchy pasta water, then drain the shells and return them to the pot.
Step Five: Coat the shells
Add 1 cup basil pesto, about 1/4 cup reserved pasta water, and half of the ricotta mixture to the warm pasta. Stir gently until the shells are evenly coated and the sauce is glossy; add more pasta water a tablespoon at a time if the sauce needs loosening.
Step Six: Assemble and bake
Pour the coated pasta into the prepared baking dish and spread into an even layer. Spoon dollops of the remaining ricotta mixture across the top. Sprinkle with 1 cup shredded mozzarella and 1/2 cup freshly grated Parmesan, then evenly distribute the breadcrumb mixture. Bake for about 20 minutes, until the cheese is bubbly and the breadcrumbs are golden brown.
Step Seven: Serve
Remove from the oven and let rest a few minutes. Finish with extra torn basil and 1/2 cup toasted pine nuts for crunch and flavor. Serve warm and enjoy.
Recipe FAQs
If jumbo shells aren’t available, use 1 pound of a short-cut pasta such as rigatoni or penne. Cook to al dente and proceed with the recipe—the result will be just as tasty even if the presentation differs.
Yes. Choose gluten-free pasta and gluten-free panko or breadcrumbs. Because gluten-free jumbo shells can be hard to find, a gluten-free rigatoni or penne works well as a substitute.
Recipe Summary
Pesto Unstuffed Shells
Prep: 15 mins · Cook: 35 mins · Total: 50 mins · Serves: 6
For the Ricotta Mixture
- 1 cup whole milk ricotta
- 3 garlic cloves, minced
- 1/2 cup fresh basil, julienned
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 cup freshly grated Parmesan
For the Breadcrumbs
- 3/4 cup panko breadcrumbs
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp paprika
- 1/4 tsp kosher salt
For the Pasta
- 1 lb jumbo shell pasta
- Kosher salt for boiling
- 1 cup basil pesto
For Assembly
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
- 1/2 cup toasted pine nuts (optional)
Instructions
- Preheat oven to 375°F and grease a 9×13-inch dish.
- Prepare the ricotta mixture and chill briefly.
- Mix the breadcrumb topping and set aside.
- Cook pasta to al dente, reserve 1 cup pasta water, and drain.
- Toss pasta with pesto, 1/4 cup reserved pasta water, and half the ricotta.
- Transfer to the baking dish, top with remaining ricotta, cheeses, and breadcrumbs; bake 20 minutes.
- Garnish with basil and toasted pine nuts and serve warm.
Nutrition (approx. per serving)
Calories: 770 · Carbohydrates: 70 g · Protein: 28 g · Fat: 42 g · Sodium: 1090 mg
Nutrition information is an approximation.
Photography credit: Eat Love Eats.