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If you’re in search of a dish that embodies both comfort and sophistication, look no further than Zesty Lemon Ricotta Stuffed Shells. This delightful recipe marries the creamy richness of ricotta cheese with the vibrant zing of fresh lemon, creating a culinary experience that is both refreshing and indulgent. Perfect for family dinners, gatherings with friends, or even a special occasion, these stuffed shells are not only visually appealing but also packed with flavor.

Lemon Ricotta Stuffed Shells with Pesto

Discover the exquisite flavors of Zesty Lemon Ricotta Stuffed Shells, a perfect blend of creamy ricotta, tangy lemon, and fresh basil. This recipe transforms traditional stuffed pasta into an elegant dish that is ideal for any occasion, from family dinners to special gatherings. Follow a simple step-by-step guide and learn how to achieve the ideal balance of flavors. This delightful meal will impress your guests and become a new favorite in your home. Enjoy the joy of cooking with fresh, quality ingredients!
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Ingredients
  

20 jumbo pasta shells

1 cup ricotta cheese

1 cup fresh mozzarella, shredded

1/2 cup grated Parmesan cheese

Zest and juice of 1 lemon

1/4 cup fresh basil leaves, finely chopped

Salt and freshly ground black pepper to taste

1 cup basil pesto (store-bought or homemade)

1 tablespoon extra virgin olive oil

Fresh basil leaves, for garnish

Lemon wedges, for serving

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Carefully add the jumbo pasta shells and cook according to the package directions until they are al dente. Once cooked, drain the shells in a colander and let them cool slightly while you prepare the filling.

    Prepare the Filling: In a spacious mixing bowl, add the ricotta cheese, shredded mozzarella, grated Parmesan, lemon zest, lemon juice, finely chopped basil, along with salt and pepper. Use a spatula or a whisk to mix everything together until the ingredients are evenly incorporated and creamy.

      Fill the Shells: Preheat your oven to 375°F (190°C). Take a spoon or a piping bag and carefully fill each cooled pasta shell with the ricotta mixture, making sure to fill them generously without overstuffing.

        Assemble the Dish: In a 9x13-inch baking dish, spread half of the basil pesto evenly across the bottom. Neatly arrange the stuffed shells in a single layer on top of the pesto, then drizzle the remaining pesto over the shells to coat them lightly.

          Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes, then remove the foil and continue baking for an additional 10 minutes. The dish is ready when the cheese is bubbly and has taken on a light golden color.

            Serve: Once out of the oven, give the stuffed shells a few minutes to cool slightly. Drizzle with extra virgin olive oil and garnish with fresh basil leaves for a vibrant touch. Serve warm alongside lemon wedges for an extra burst of citrus flavor!

              Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4

                Presentation Tips: For an elegant presentation, serve the stuffed shells on a large platter, drizzled with additional basil pesto and garnished with whole basil leaves and lemon wedges.