Baked Jumbo Shells with Tomato Pesto Sauce and Cheesy Ricotta Filling: A Flavorful Delight

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When it comes to creating a comforting yet delicious dish, there’s something about baked pasta that instantly feels like home. Baked Jumbo Shells with Tomato Pesto Sauce and Cheesy Ricotta Filling is a dish that does exactly that—bringing together rich flavors, satisfying textures, and the warmth that only a homemade meal can provide.

In this article, you’ll discover everything you need to know about making this incredibly tasty dish from start to finish. From choosing the right ingredients to perfecting your baking technique, we’ll walk you through each step. You’ll also find valuable tips, nutrition information, and even suggestions for how to make the dish ahead of time for busy weeknights or special occasions.

Let’s dive into the delicious world of Baked Jumbo Shells with Tomato Pesto Sauce and Cheesy Ricotta Filling, and get ready to create a meal that will impress every time!   Indulge in gourmet dining at home with our Baked Spinach Mushroom Quesadillas

What Makes Baked Jumbo Shells with Tomato Pesto Sauce So Special?

If you’ve ever enjoyed a perfectly baked pasta dish, you know that the magic lies in the combination of flavors and textures. Baked Jumbo Shells with Tomato Pesto Sauce and Cheesy Ricotta Filling isn’t just any pasta bake. It’s an indulgent meal that combines creamy ricotta, melt-in-your-mouth mozzarella, and savory tomato pesto sauce. When baked together, these ingredients transform into a hearty dish that is as comforting as it is flavorful.

So why is this recipe so special?

A Flavor Explosion

The roasted tomato pesto sauce provides a depth of flavor that is truly unforgettable. Roasting the tomatoes and other vegetables intensifies their natural sweetness, while the fresh pesto adds an herbal kick. The mix of fresh thyme, garlic, and butter creates a savory base, perfect for pairing with the cheesy stuffing inside the pasta shells.

Comfort Food, Elevated

While pasta bakes are often considered classic comfort food, this recipe takes it to the next level with its gourmet twist. By filling the jumbo shells with a rich mixture of ricotta and provolone cheese, you get that creamy, cheesy indulgence in every bite. Topping it off with mozzarella adds an extra layer of meltiness and gooey goodness that’s hard to resist.

Versatility for Any Occasion

Whether it’s a quick weeknight dinner or a dish you serve for special guests, Baked Jumbo Shells with Tomato Pesto Sauce and Cheesy Ricotta Filling can be dressed up or down. You can even customize it with your favorite ingredients, like swapping cheeses or adding vegetables, to suit your tastes.

Key Ingredients for Baked Jumbo Shells with Tomato Pesto Sauce

The beauty of this recipe lies in its simplicity. While the ingredients may seem basic at first glance, each one plays an essential role in creating the perfect balance of flavor. Let’s take a look at what goes into making Baked Jumbo Shells with Tomato Pesto Sauce and Cheesy Ricotta Filling.

Table of Ingredients

Ingredient	Amount	Notes
Regular or heirloom tomatoes	6	Quartered
Yellow onion	1	Quartered
Garlic cloves	6	Smashed
Fresh thyme leaves	2 tbsp	Fresh, for roasting
Salted butter	6 tbsp	To enhance the sauce flavor
Salt & Black Pepper	To taste	Seasoning
Chili flakes (optional)	1/2 tsp	Adds a slight kick
Heavy cream	1/2 cup	To smooth out the sauce
Jumbo pasta shells	1 lb	Large shells for stuffing
Whole milk ricotta cheese	1 cup	Soft, creamy texture
Shredded provolone cheese	2 cups	Meltable and creamy
Basil pesto	3/4 cup	Homemade or store-bought
Shredded mozzarella cheese	1 cup	For topping
Fresh basil leaves	For garnish	Fresh, for added flavor and color

Choosing the Right Ingredients

• Tomatoes: Opt for fresh, ripe tomatoes to create the best flavor. Heirloom tomatoes can add an extra layer of sweetness, but regular tomatoes work just as well.
• Cheeses: Ricotta, provolone, and mozzarella come together perfectly for the ultimate cheesy experience. The richness of the ricotta complements the melting provolone, and the mozzarella adds that gooey finish you crave in a baked pasta dish.
• Pesto: Homemade basil pesto is a great addition, but if you’re short on time, store-bought pesto will work too. Just make sure it’s of good quality to enhance the dish.

Step-by-Step Instructions for Preparing Baked Jumbo Shells with Tomato Pesto Sauce

Making Baked Jumbo Shells with Tomato Pesto Sauce and Cheesy Ricotta Filling is easier than it sounds, and once you start, you’ll see how simple it is to bring together all of these delicious elements. Follow these steps, and you’ll end up with a beautifully baked dish that’s ready to enjoy.

Step 1: Roast the Vegetables

Start by preheating your oven to 425°F (220°C). In a large baking dish, combine:

• Quartered tomatoes
• Quartered yellow onion
• Smashed garlic cloves
• Fresh thyme leaves
• Salted butter (6 tablespoons)
• Salt and black pepper to taste
• Optional chili flakes (for a slight spicy kick)

Toss everything together until the vegetables are evenly coated. Roast in the oven for 20-30 minutes, or until the tomatoes begin to char and release their juices. The goal is to bring out their natural sweetness and enhance the flavors.

Step 2: Blend the Roasted Vegetables into a Sauce

Once your vegetables are roasted, remove the baking dish from the oven and allow it to cool slightly. Using an immersion blender or a food processor, puree the roasted vegetables and herbs until smooth.

If the sauce feels too thick, don’t worry—add 1/2 cup of heavy cream and blend again. The cream will give the sauce a luxurious, velvety texture that pairs beautifully with the pasta shells. Return the sauce to the baking dish.

Step 3: Cook the Jumbo Pasta Shells

While the vegetables are roasting, bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook them according to the package instructions until they are al dente. Drain the shells and set them aside. Be careful not to overcook the shells, as they’ll continue cooking when baked in the sauce.

Step 4: Prepare the Cheese Filling

In a medium bowl, combine:

• 1 cup of ricotta cheese
• 2 cups of shredded provolone cheese
• 1/2 cup of basil pesto

Mix everything together until well combined. The mixture should be smooth but firm enough to stuff into the pasta shells.

Step 5: Assemble the Dish

Now comes the fun part: stuffing the shells! Using a spoon, carefully stuff each jumbo pasta shell with about 1 tablespoon of the cheese mixture. Place the stuffed shells into the baking dish with the tomato pesto sauce. Make sure they are snugly packed together to keep them from sliding around.

Once all the shells are filled, pour the remaining pesto over the top. Then, sprinkle shredded mozzarella cheese generously over the shells. This will create that delicious, gooey layer of cheese on top.

Step 6: Bake to Perfection

Place the dish in the oven and bake at 425°F (220°C) for about 15 minutes, or until the cheese is melted, bubbly, and golden. The aroma that fills your kitchen will be irresistible!

Step 7: Garnish and Serve

Once the dish is out of the oven, garnish with fresh basil leaves for a touch of color and flavor. Serve the Baked Jumbo Shells with Tomato Pesto Sauce and Cheesy Ricotta Filling immediately, and enjoy the comforting goodness!

Tips and Tricks for Perfecting This Recipe

• Use Heirloom Tomatoes: If you want to take your dish to the next level, consider using heirloom tomatoes. They have a richer, sweeter flavor than regular tomatoes and can make a noticeable difference in your sauce.
• Make-Ahead Option: This dish can be prepared in advance. Simply make the tomato pesto sauce and stuff the shells a day ahead, and store everything in the fridge. When you’re ready to serve, bake it for the recommended time.
• Try Different Cheeses: While ricotta, provolone, and mozzarella create a perfect balance, feel free to experiment with other cheeses. Try adding fontina, gouda, or even a bit of parmesan for an extra layer of flavor.
• Spicy Kick: If you prefer a spicier dish, increase the amount of chili flakes in the sauce or add a pinch of cayenne pepper. The heat pairs wonderfully with the creamy cheese filling.

Nutritional Information and Serving Suggestions

Nutritional Breakdown (Per Serving)

Nutrient	Amount per Serving
Calories	560
Total Fat	32g
Saturated Fat	18g
Protein	22g
Carbohydrates	52g
Fiber	4g
Sugars	9g

Serving Suggestions

Baked Jumbo Shells with Tomato Pesto Sauce and Cheesy Ricotta Filling is hearty on its own, but it pairs wonderfully with a few sides:

• A crisp green salad with balsamic dressing.
• A side of garlic bread to mop up the delicious sauce.
• Roasted vegetables like zucchini or asparagus for added freshness.

Frequently Asked Questions (FAQ)

Can I make this dish ahead of time? Yes! You can prepare the tomato pesto sauce and stuff the shells in advance. Store them in the fridge overnight, and simply bake the next day.

Can I use a different type of pasta? While jumbo shells are ideal for stuffing, you can use other types of pasta like cannelloni or even manicotti if needed.

Can I freeze this dish? Yes, Baked Jumbo Shells with Tomato Pesto Sauce and Cheesy Ricotta Filling can be frozen. Just assemble the dish, cover it tightly with foil, and freeze for up to 3 months. When ready to bake, thaw it overnight and then bake as directed.

Conclusion

Baked Jumbo Shells with Tomato Pesto Sauce and Cheesy Ricotta Filling is more than just a pasta dish—it’s a comforting, flavorful experience that brings a little bit of joy to every bite. Whether you’re preparing a weeknight dinner for the family or hosting a dinner party, this dish will always be a crowd-pleaser.

With simple ingredients and easy-to-follow steps, you can create a meal that’s both satisfying and impressive. So, what are you waiting for? Gather your ingredients, get baking, and enjoy the rich flavors of this delicious pasta dish tonight!

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