Pesto Stuffed Shells with Vodka Sauce is a delicious and easy-to-make meatless dinner that looks impressive but is incredibly simple to put together. This stuffed shells recipe is the cheesy, comforting meal your dinner table has been missing!
Why You’ll Love These Pesto Stuffed Shells
Just like my popular Ricotta Stuffed Shells, this dish is a guaranteed hit. Jumbo pasta shells are filled with a creamy mixture of ricotta cheese, spinach, and pesto, then baked in vodka sauce with a layer of melted mozzarella cheese on top. This recipe uses fewer than 10 ingredients, making it a winner for several reasons:
- It’s meatless, satisfying, and full of flavor. Vegetarian guests will love it!
- Simple to make yet impressive to serve or give as a gift since everyone appreciates a hearty baked pasta dish.
- Perfect for busy weeknights – just boil the shells, stuff them with the filling, and bake!
- Pair it with a simple Brussels Salad for a complete meal, and dinner is served.
To make this recipe easy and delicious, I relied on a few high-quality convenience items. I used Simply Pesto, which is one of the freshest-tasting jarred pestos available, and Pomodoro Creamy Vodka Sauce, which is crafted in small batches with fresh ingredients to capture the essence of authentic Italian cuisine. You’d never guess this sauce wasn’t made from scratch!
If you enjoy cozy pasta recipes like this one, you should also check out my Red Pesto Pasta, One Pan Pasta, and Lemon Ricotta Pasta.
Ingredients
- Jumbo Shells: These large pasta shells are perfect for stuffing. I like using Jumbo Shells, which are made with high-quality durum wheat.
- Spinach: I usually opt for frozen spinach for convenience, but fresh spinach works too. Just sauté it first and squeeze out any extra moisture.
- Ricotta: Whole-milk ricotta cheese (or even cottage cheese) provides the best texture and flavor. Ricotta is rich in protein, vitamin D, and calcium.
- Pesto: I prefer Simply Pesto, made in Italy with fresh ingredients like Ligurian basil, extra virgin olive oil, and pine nuts, along with classic Italian cheeses. It’s incredibly fresh and aromatic.
- Parmigiano-Reggiano: Freshly grated is ideal, but Pecorino Romano is a good alternative.
- Mozzarella: Used for sprinkling on top to create a gooey, cheesy finish.
- Vodka Sauce: Unlike most stuffed shell recipes that use marinara, vodka sauce elevates the dish. I recommend Pomodoro Creamy Vodka Sauce for its rich flavor from Italian plum tomatoes, cream, and a hint of vodka.
- Lemon Zest: Adds brightness and cuts through the richness of the dish.
For a complete list of ingredients and their measurements, refer to the recipe card below.
Recipe Variations
- Add Meat: To boost the protein, add 8 ounces of ground Italian sausage (turkey or pork) or ground chicken to the filling. Cook and season the meat separately before adding it to the ricotta mixture.
- Make It Spicy: Mix in 1/2 teaspoon of chili flakes to the ricotta mixture, or use 1 to 2 teaspoons of Crushed Calabrian Chili Paste.
- Add More Veggies: Sauté 8 ounces of sliced baby bella (cremini) mushrooms and add them over the shells once they’re in the baking dish for extra flavor.
- Use Marinara Sauce: If you prefer, you can substitute vodka sauce with classic marinara or tomato-basil sauce without changing anything else.
Step-by-Step Instructions
Step 1: Boil the Shells
Cook the shells in a large pot of salted water until al dente. Drain and rinse under cold water. Spread 1 1/2 cups of vodka sauce in a 13×9-inch baking dish.
Step 2: Prepare the Filling
In a large bowl, mix together ricotta, spinach, pesto, Parmesan, lemon zest, and red pepper flakes.
Step 3: Stuff the Shells
Fill each pasta shell with the ricotta mixture and place them in the baking dish. Spoon the remaining sauce over the shells and top with mozzarella cheese.
Step 4: Bake
Bake the dish at 375°F for 30 minutes until the cheese is bubbly and golden. Garnish with fresh basil before serving.
Make-Ahead and Storage Tips
Just like my Vegetarian Shepherd’s Pie, these pesto-stuffed shells are a fantastic make-ahead option!
- Make-Ahead: You can assemble the dish completely and refrigerate it until you’re ready to bake. If baking straight from the fridge, add an extra 15 minutes to the cooking time.
- Store: Leftover shells can be refrigerated in an airtight container for up to 4 days.
- Reheat: The best way to reheat these shells is in the oven at 350°F for 15 to 20 minutes. You can also reheat individual portions in the microwave.
What to Serve with Stuffed Shells
A fresh, simple side salad is a great complement to the rich, cheesy shells. Here are a few of my favorites:
- Brussels Salad: A mix of Brussels sprouts, pear, pecans, and a tangy mustard dressing.
- Sautéed Broccoli: Quick, easy, and ready in just 10 minutes.
- Parmesan Roasted Cauliflower: One of my go-to veggie sides that pairs perfectly with pasta dishes.
Equipment
- Large Mixing Bowl
- Large stock pot
- 13×9-inch baking dish
Ingredients
- 24 to 26 Jumbo pasta shells
- 2 1/2 cups Pomodoro Creamy Vodka Sauce
- 1 lb. frozen chopped spinach, thawed
- 1 (16-oz.) container whole-milk ricotta cheese
- 1/4 cup Simply Pesto
- 1/3 cup freshly grated Parmigiano Reggiano cheese
- Zest of 1 lemon (about 1 teaspoon)
- Pinch of chili flakes
- 3/4 cup shredded mozzarella cheese
- Fresh torn basil for garnish
Instructions
- Preheat oven to 375ºF. Boil shells in a large pot of generously salted water until al dente. Drain, and rinse under cold water.
- Spread 1 1/2 cups of vodka sauce in a lightly greased 13×9-inch baking dish.
- Meanwhile, place spinach in a clean kitchen towel and ring out excess moisture. Transfer spinach to a large mixing bowl, and add ricotta, pesto, Parmigiano Reggiano, lemon zest, and chili flakes. Mix well to combine.
- Fill each pasta shell with ~1.5- to 2-tablespoons of the ricotta mixture and arrange in a prepared baking dish, ensuring the filling is divided evenly. Spoon the remaining 1 cup vodka sauce overtop, and sprinkle with mozzarella.
- Transfer the pan to the oven and bake for 30 minutes, until melted and bubbly. Garnish with fresh torn basil, if desired.
Notes
- Make-Ahead: You can completely assemble the shells and store them in the fridge up to 2 days in advance. If baking from chilled, add an extra 15 minutes of cooking time.
- Store: Refrigerate leftover shells for up to 4 days.
- Reheat: These shells are best reheated in the oven. They’ll need about 15 to 20 minutes at 350ºF. Alternatively, you can rewarm individual portions in the microwave.
NUTRITION INFORMATON: Serving: 4shells | Calories: 465kcal | Carbohydrates: 45g | Protein: 34g | Fat: 34g | Saturated Fat: 14g | Sodium: 710mg | Fiber: 7g | Sugar: 9g
*I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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