Pesto Ham Shell Pasta Bake

• 8 oz pasta shells
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup prepared pesto
• 1 cup diced cooked ham
• 1/2 cup heavy cream
• 1/2 cup ricotta cheese
• 2 eggs, beaten
• Salt, to taste
• Pepper, to taste
• 1/4 cup breadcrumbs (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook pasta shells according to package instructions until al dente; drain.
3. 3 In a large bowl, mix pesto and heavy cream until smooth.
4. 4 Add cooked pasta shells, ham, ricotta cheese, beaten eggs, mozzarella, and half of Parmesan cheese to the pesto mixture. Season with salt and pepper.
5. 5 Pour mixture into a greased 9x13 inch baking dish.
6. 6 Sprinkle remaining Parmesan cheese and breadcrumbs over the top.
7. 7 Bake for 30 minutes or until bubbly and golden.
8. 8 Let stand for 5 minutes before serving.

Equipment

• Baking dish
• Oven

Variations

• Add sun-dried tomatoes for extra flavor.
• Include sautéed spinach for added nutrients.

Substitutions

• Use spinach pasta shells for a pop of color.
• Substitute goat cheese for ricotta for a tangy twist.

Pairings

• Italian sparkling water
• A light white wine like Pinot Grigio

Nutrition

Tips

• Use fresh pesto for the best flavor.
• Substitute turkey ham for a leaner option.
• Make ahead and refrigerate before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warm.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 30 minutes, then uncover and bake another 10 minutes.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with garlic bread for a hearty meal.

FAQ