Pesto Italian Sausage Shell Pasta Bake

• 12 oz jumbo pasta shells, cooked
• 1 lb Italian sausage, cooked and crumbled
• 2 cups marinara sauce
• 1 cup pesto sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup ricotta cheese
• 1 egg
• 1/4 cup chopped fresh basil
• Salt to taste
• Pepper to taste
• 1/2 cup breadcrumbs

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix cooked Italian sausage, ricotta, egg, half the mozzarella, and half the Parmesan. Season with salt and pepper.
3. 3 Stuff the mixture into each cooked pasta shell.
4. 4 Spread marinara sauce over the bottom of a 9x13 inch baking dish.
5. 5 Arrange stuffed shells in the dish.
6. 6 Dollop pesto sauce over the shells.
7. 7 Sprinkle with remaining mozzarella, Parmesan, and breadcrumbs.
8. 8 Bake uncovered for 35 minutes until bubbly and golden.
9. 9 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• baking sheet

Variations

• Add sautéed spinach for extra veggies.
• Substitute chicken sausage for a leaner option.

Substitutions

• Use basil pesto instead of traditional pesto for a stronger herb flavor.
• Substitute panko breadcrumbs for a crunchier topping.

Pairings

• Garlic bread
• Caesar salad

Nutrition

Tips

• For a richer flavor, let the stuffed shells sit with the pesto for 15 minutes before baking.
• If making ahead, assemble and refrigerate before baking, then add an extra 10 minutes to the cook time.

Storage

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

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake as directed, adding 10-15 minutes to the cook time.

Serving Suggestions

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

FAQ