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Pesto Cheese Stuffed Shells | halfbakedharvest.com @hbharvest
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4.30 from 161 votes

Pesto Cheese Stuffed Shells

Prepare in advance, keep fully assembled in the fridge, and then bake before serving, the perfect dinner to entertain with this holiday season!
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American, Italian
Servings: 6 servings
Calories: 759kcal



  • 1. Preheat the oven to 350 degrees F. Lightly grease a 9x13 inch baking dish.
    2. Heat the olive oil in a large pot over high heat. When the oil shimmers, add the sausage and brown all over, about 5 to 8 minutes. Reduce the heat to low and add the tomatoes, vodka, oregano, crushed red pepper flakes, and a pinch each of salt and pepper. Simmer for 15-20 minutes or until the sauce thickens slightly. Taste and adjust seasonings as needed.
    3. Meanwhile, bring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to package directions.
    4. In a medium bowl, combine the ricotta, provolone, and 1/2 cup pesto. Transfer the mix to a gallon size zip top bag and snip about a 1/2 inch off of one corner of the bag. 
    5. To assemble, spoon 3/4 of the red sauce in the bottom of the prepared baking dish. Working with one pasta shell at a time, pipe about 1 tablespoon of the cheese mixture into each shell, placing the filled shell into the baking dish as you go. Spoon the remaining red sauce over top of the shells and then drizzle the remaining 1/4 cup pesto evenly over everything. Add the mozzarella. 
    6. Transfer the baking dish to the oven and bake 25-30 minutes or until the cheese has melted and is lightly browned on top. Cool 5 minutes before serving. Serve with fresh basil. Enjoy!


Calories: 759kcal | Carbohydrates: 73g | Protein: 52g | Fat: 71g | Saturated Fat: 30g | Cholesterol: 158mg | Sodium: 463mg | Potassium: 924mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1945IU | Vitamin C: 13.9mg | Calcium: 815mg | Iron: 4.7mg