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Caprese Stuffed Shells
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Caprese stuffed shells: basil pesto, mozzarella, and tomatoes baked together for a cozy weeknight dinner.
Ingredients:
  • 6 ounces (about 20) jumbo pasta shells
  • 1 pound (2 heaping cups) ricotta cheese
  • 2 cups shredded low-moisture mozzarella cheese, divided
  • 1/3 cup basil pesto, store-bought or homemade
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 2 pints cherry or grape tomatoes
  • 3 cloves garlic, sliced
  • 1/4 cup Parmesan cheese, finely grated
  • 1/4 cup loosely packed fresh basil leaves, torn (optional)
Instructions:
  • Prepare for baking and boil water: Position the oven rack in the top third of the oven and preheat to 375°F. In a large pot, bring water and one and a half teaspoons of salt per quart of water to a boil over high heat.
  • Prepare the pasta: Boil the shells in salted water until just al dente, around 9 minutes. Drain them in a colander and toss with 1 tablespoon of olive oil. Allow them to cool while you prepare the cheese filling.
  • Prepare the cheese filling by mixing ricotta, 1 cup of mozzarella, pesto, 1/2 tsp salt, and 1/4 tsp pepper in a medium bowl.
  • Drizzle the tomatoes and garlic with 2 tablespoons of olive oil, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Toss to coat evenly in a 9x13-inch broiler-safe baking dish. Spread out in an even layer.
  • Fill each shell generously with a heaping tablespoon of cheese filling. Place the filled shells between the tomatoes in the baking dish, ensuring they are filling-side up (you may need to rearrange the tomatoes to make space).
  • Cover the stuffed shells with a generous sprinkle of the remaining 1 cup mozzarella and grated Parmesan cheese.
  • For stuffed shells: Bake covered until the filling is warm, about 15 minutes. Then, uncover and bake until the cheese is melted and tomatoes release juices, 10 to 15 minutes.
  • To finish, preheat the broiler on high. Broil the stuffed shells until the cheese is lightly browned and the tomatoes are blistered, about 2 to 3 minutes. Allow the shells to rest for 5 minutes, then garnish with fresh basil before serving, if desired.

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