Get ready for a comforting dish that combines creamy, cheesy goodness with the vibrant flavors of pesto. These Spinach and Ricotta Stuffed Shells with Pesto Alfredo are perfect for a cozy family dinner or a special occasion.
Jumbo pasta shells are the perfect vessel for holding all that delicious filling. They bake up tender and hold their shape well. Ricotta cheese gives the filling a creamy texture, while Parmesan cheese adds a nutty, savory flavor. Fresh spinach brings a pop of color and a healthy twist, nicely complementing the richness of the cheeses. Mozzarella cheese melts beautifully on top, creating that irresistible bubbly layer. Pesto sauce infuses the dish with herby, garlicky notes, while Alfredo sauce enriches it with creamy goodness. A touch of garlic, salt, black pepper, and red pepper flakes round out the flavors with a bit of spice. A drizzle of olive oil is used to grease the baking dish and make sure nothing sticks. Finally, fresh basil adds a fragrant finish.
This dish pairs beautifully with a simple arugula salad dressed with lemon vinaigrette. The peppery greens and citrus notes balance the richness of the shells. A side of crusty bread will help scoop up any extra sauce on your plate. For a special dinner, serve with a chilled glass of Pinot Grigio.
First off, preheat your oven to 375°F (190°C). While it heats up, cook your jumbo pasta shells according to the package instructions. Aim for al dente—they’ll finish cooking in the oven. Once done, drain them well and set them aside to cool slightly. This will make them easier to handle when stuffing.
Next, let's make the filling. In a large mixing bowl, combine the ricotta cheese, half a cup of Parmesan cheese, chopped spinach, minced garlic, salt, black pepper, and red pepper flakes. Stir everything until it's nicely blended. Taste the filling and adjust the seasoning if needed.
Now for the fun part—stuffing the shells. Take a spoon and carefully fill each shell with the ricotta-spinach mixture. You want them full but not overflowing. Place the stuffed shells snugly in a greased 9x13 inch baking dish. Try to fit them all in a single layer.
In a separate bowl, mix together your pesto sauce and Alfredo sauce. Once combined, pour this delicious sauce evenly over the shells, ensuring each one gets a good coating. Top everything with the shredded mozzarella cheese and the remaining Parmesan cheese.
Cover the dish with aluminum foil and bake it in your preheated oven for about 20 minutes. This allows the flavors to meld, and the sauce to thicken. After 20 minutes, remove the foil and let it bake for another 10 minutes. This step is key for achieving that golden, bubbly cheese top.
Once out of the oven, let it cool for a minute, then sprinkle with fresh basil before serving. It adds a burst of fresh aroma and color to the dish.
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