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Lemon Ricotta Stuffed Shells with Pesto is a vibrant and refreshing twist on a classic Italian dish that elevates the humble pasta shell into a culinary masterpiece. This recipe harmoniously blends the creamy richness of ricotta cheese with the bright, zesty flavor of lemon, creating a filling that is both luxurious and invigorating. Each tender jumbo pasta shell is generously filled with this delightful mixture and then topped with aromatic basil pesto and a sprinkle of melted cheese, resulting in a dish that is not only visually appealing but also packed with flavor.

Lemon Ricotta Stuffed Shells with Pesto

Bring a taste of Italy to your table with Lemon Ricotta Stuffed Shells with Pesto. This delightful dish pairs creamy ricotta with zesty lemon, creating a filling that’s as luxurious as it is refreshing. Each jumbo pasta shell is perfectly stuffed and topped with aromatic basil pesto and melted cheese, resulting in a stunning meal that's visually appealing and bursting with flavor. Perfect for family dinners or special gatherings, this recipe promises to impress and satisfy. Enjoy the balance of fresh ingredients, vibrant flavors, and nutritional benefits that make this dish a true culinary masterpiece.
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Ingredients
  

20 jumbo pasta shells

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 large lemon (zest and juice)

1/2 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon garlic powder

1 cup fresh basil pesto (store-bought or homemade)

1/2 cup cherry tomatoes (halved for garnish)

Fresh basil leaves (for garnish)

Instructions
 

Cook the Pasta Shells: In a large pot, bring salted water to a boil. Add the jumbo pasta shells and cook according to the package instructions, usually around 10-12 minutes, until al dente. Drain and set aside to cool slightly.

    Prepare the Ricotta Mixture: In a large mixing bowl, combine the ricotta cheese, 1/4 cup of the mozzarella cheese, 1/4 cup of the Parmesan cheese, the lemon zest, lemon juice, salt, pepper, and garlic powder. Mix until all the ingredients are well incorporated.

      Stuff the Shells: Preheat your oven to 375°F (190°C). Using a teaspoon or a piping bag, carefully stuff each pasta shell with the ricotta mixture. Place the filled shells on a baking dish, open side up.

        Layer with Pesto: Spread half of the pesto evenly over the stuffed shells, ensuring they are well coated.

          Add Remaining Cheese: Sprinkle the remaining mozzarella and Parmesan cheese evenly on top of the shells. Drizzle the rest of the pesto over the top for added flavor.

            Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

              Serve: Once baked, remove from the oven and let cool for a few minutes. Garnish with halved cherry tomatoes and fresh basil leaves before serving.

                Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4