Stuffed pasta shells
with ricotta and pesto
- 4
That looks good!
Ingredients
Preparation
Around 0 minutes of preparation
- Cook the pasta shells in salted water until tender. Drain them.
- Mix the ricotta with a few finely chopped basil leaves, salt, and pepper.
- Take a large baking dish and cover the bottom with a layer of Bolognese sauce. Arrange the pasta shells in the dish and fill them with the ricotta mixture. Bake in the oven at 180°C for 15 to 20 minutes.
- Meanwhile, place the ingredients for the basil pesto in a food processor and blend until smooth.
- Remove the pasta shells from the oven and spoon the pesto over them. Garnish with fresh basil leaves.
