Spinach and Ricotta Stuffed Shells with Pesto Alfredo
Try this delicious twist on classic stuffed shells with a creamy pesto Alfredo sauce. Perfect for weeknight dinners and special occasions alike, this dish combines fresh spinach, creamy ricotta, and tangy pesto for a unique and delightful meal.
Prep time: 15 minutesCook time: 30 minutesServes: 6
Ingredients
12 oz jumbo pasta shells
2 cups ricotta cheese
1 cup grated Parmesan cheese
2 cups fresh spinach, chopped
1 cup mozzarella cheese, shredded
1 cup prepared pesto sauce
2 cups Alfredo sauce
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper flakes
1 tbsp olive oil
1/4 cup fresh basil, chopped
Instructions
1. Preheat oven to 375°F (190°C).
2. Cook jumbo pasta shells according to package instructions until al dente. Drain and set aside.
3. In a large bowl, combine ricotta cheese, 1/2 cup Parmesan cheese, chopped spinach, minced garlic, salt, black pepper, and red pepper flakes. Mix until well combined.
4. Stuff each cooked pasta shell with the ricotta-spinach mixture and place in a greased 9x13 inch baking dish.
5. In a separate bowl, mix pesto sauce with Alfredo sauce until smooth.
6. Pour the pesto Alfredo sauce evenly over the stuffed shells.
7. Sprinkle mozzarella cheese and remaining Parmesan cheese evenly over the top.
8. Cover the baking dish with aluminum foil and bake in preheated oven for 20 minutes.
9. Remove foil and bake for an additional 10 minutes, or until cheese is bubbly and golden brown.
10. Garnish with fresh basil before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in the oven at 350°F (175°C) for about 15 minutes or until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
