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Welcome to a culinary adventure that tantalizes the senses and brings the flavors of Italy right to your kitchen. This article features a delightful recipe for Zesty Lemon Ricotta Stuffed Shells with Basil Pesto, a dish that seamlessly combines the creaminess of ricotta and mozzarella with the refreshing zest of lemon and the aromatic charm of basil. Perfect for a family dinner or a gathering with friends, these stuffed shells are sure to impress. In this comprehensive guide, we’ll explore the ingredients, the preparation steps, and the delightful nuances that make this recipe a must-try.

Lemon Ricotta Stuffed Shells with Pesto

Discover the vibrant flavors of Italy with our Zesty Lemon Ricotta Stuffed Shells with Basil Pesto recipe. This dish combines creamy ricotta and mozzarella with zesty lemon and aromatic basil, creating a delightful flavor experience. Perfect for family dinners or gatherings, these stuffed shells are easy to prepare and visually appealing. Join us as we guide you through the ingredient breakdown, preparation steps, and expert tips to make this meal a showstopper. Enjoy this culinary journey that brings freshness and comfort to your dining table!
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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, chopped

Salt and pepper to taste

1 cup basil pesto (store-bought or homemade)

1 tablespoon olive oil

Fresh basil leaves, for garnish

Lemon wedges, for serving

Instructions
 

Cook the Pasta: Start by boiling a large pot of salted water. Once boiling, add the jumbo pasta shells and cook according to package instructions until al dente. Drain and set aside to cool slightly.

    Prepare the Filling: In a large mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, lemon zest, lemon juice, chopped basil, salt, and pepper. Mix together until well combined.

      Fill the Shells: Preheat your oven to 375°F (190°C). Take each cooked shell and carefully fill it with the ricotta mixture, using a spoon or a piping bag for easier filling.

        Assemble the Dish: In a 9x13-inch baking dish, spread half of the pesto on the bottom. Arrange the stuffed shells in a single layer on top of the pesto, then drizzle the remaining pesto over the shells.

          Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and slightly golden.

            Serve: Remove from the oven, allow to cool for a few minutes, then drizzle with olive oil and garnish with fresh basil leaves. Serve warm with lemon wedges on the side for an extra zing!

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