Description
Indulge in Stuffed Creamy Tomato Basil Pasta Shells, a comforting Italian dish featuring jumbo pasta shells filled with a creamy blend of ricotta, provolone, and basil pesto, all nestled in a velvety roasted tomato sauce. This recipe is easy to make, packed with flavor, and customizable to your preferences.
Ingredients
Scale
- For the Sauce:
- 2 cups Heirloom Tomatoes (or regular tomatoes)
- 1 medium Yellow Onion
- 3 cloves Garlic
- 1 teaspoon Fresh Thyme
- Salt to taste
- Black Pepper to taste
- Chili Flakes to taste
- 1 cup Heavy Cream
- For the Pasta:
- 12 pieces Jumbo Shells
- For the Cheese Filling:
- 15 ounces Whole Milk Ricotta Cheese
- 1 cup Shredded Provolone Cheese
- 1/2 cup Basil Pesto
- For Topping:
- 1 cup Shredded Mozzarella
- Fresh Basil for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare the Roasted Sauce: In a large baking dish, combine quartered heirloom tomatoes, diced yellow onion, minced garlic, fresh thyme, salt, black pepper, and chili flakes. Add a dollop of butter.
- Roast for 20-30 minutes until the tomatoes are charred and fragrant.
- Puree the Sauce: Transfer the roasted mixture to an immersion blender or food processor. Puree until smooth. Stir in heavy cream if desired.
- Cook the Shells: Boil jumbo shells in salted water according to package directions until al dente. Drain and toss with a little olive oil to prevent sticking.
- Mix the Cheese Filling: Combine ricotta cheese, provolone cheese, and half of the basil pesto in a bowl. Mix well.
- Assemble the Shells: Fill each cooked shell with the cheese mixture. Arrange the filled shells in the baking dish over the roasted sauce.
- Top and Bake: Drizzle the remaining pesto over the shells and sprinkle with shredded mozzarella. Bake for about 15 minutes, or until the cheese is melted and bubbly.
- Serve hot, garnished with fresh basil leaves.
Notes
- For added flavor, drizzle with a little extra olive oil before serving.
- This dish is customizable; consider adding cooked ground beef or spicy sausage to the sauce for a heartier meal.
- Ensure your ricotta cheese is well-drained to avoid excess moisture in the filling.
- For a gluten-free option, use gluten-free pasta shells.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Pasta
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 80 mg
Keywords: Stuffed Creamy Tomato Basil Pasta Shells, creamy tomato stuffing recipe, stuffed tomatoes with cream, basil stuffed tomatoes, tomato basil cream cheese stuffing, baked stuffed creamy tomato basil, easy creamy stuffed tomato recipe