Ricotta stuffed shell pasta in a pesto sauce
A stuffed shell pasta filled with a ricotta and egg mixture, cooked in a pesto sauce.
Equipment
Ingredients
- 200 g of large shell pasta conchiglie pasta
- 4 tablespoons of grated cheese eg. parmesan, gruyere, emmental, etc.
- 4-5 slices of chopped prosciutto ham (optional)
Pesto filling
- 1 cup ricotta
- 1/2 teaspoon dried basil
- 1 egg
- 1/2 teaspoon of garlic powder
- 1/2 cup pesto sauce
- pinch of salt and pepper
Instructions
- In a large pot on the stove, cook the stuffed shell pasta according to package instructions.
- Once the pasta has finished cooking, drain the pasta and let it cool till it becomes comfortable to touch.
- In a small bowl, crack open the egg and mix with the ricotta cheese, dried basil, salt and pepper.
- Using a small teaspoon, put the ricotta mixture into each individual pasta shell and place in the casserole dish. Start on the outside arranging each stuffed pasta shell and head towards the center, with the stuffed pasta shells overlapping.
- Repeat for each pasta shell until the casserole dish is full.
- Preheat the oven at 375°F (190°C).
- Drizzle the pesto sauce (recipe here) lightly over the stuffed pasta shells
- Sprinkle the top layer with the grated cheese and optional chopped prosciutto ham.
- Place in the oven for 15 minutes or until the cheese on top looks cooked.
- Serve while warm.
Nutrition
Serving: 1gCalories: 449kcalCarbohydrates: 13gProtein: 29gFat: 32gSaturated Fat: 11gPolyunsaturated Fat: 18gCholesterol: 136mgSodium: 997mgFiber: 1gSugar: 2g
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.