Cheesy Stuffed Pasta Shells With Pesto in Tomato Sauce

2 portions
45 min

I know that I am like the 100000th person posting a recipe like this on the internet, but I tried to make it as easy but exciting at the same time as possible. However, it’s no coincidence that so many foodbloggers come up with recipes like this, because what could be better than pasta, stuffed with cheese, covered with pesto and plenty of tomato sauce. The secret of this dish lies in its simplicity, and because it is extremely easy to prepare, it can even be a fun program to do with your friends and family. If you want to, feel free to vary the ingredients to suit your taste.

Cheesy Stuffed Pasta Shells With Pesto in Tomato Sauce
Recipe details
  • 2  portions
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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  • approx. 10 pasta shells
  • salt
  • 125 g of cream cheese (I used Mascarpone)
  • 1 egg
  • 1 tsp. of dried basil
  • grated parmesan cheesem the more the better
  • 1 cup of marinara sauce
  • 2-3 Tbsp, of pesto
  • 1 block of Mozzarella cheese, torn
  • fresh basil leaves

Boil some water in a bigger pot. Add 1 tsp. of salt. Cook the pasta until al dente, according to package instructions.
Meanwhile, for the filling mix together the marcarpone or cream cheese with tge egg, basil, parmesan cheese. Season with salt to your taste.
Pour the marinara sauce into the bottom of the baking dish. Fill the pasta shells with the cheesy mixture (I used a piping bag and it makes it extremely easy). Place the pasta shells onto the top of the sauce. Fill the gaps with pesti and the torn mozzarella cheese.
Bake for 20 minutes at 180C covered with foil, then bake for another 10 minutes at 200C without the foil.
Serve with some fresh basil leaves.
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