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Stuffed Creamy Tomato Basil Pasta Shells

Jumbo pasta shells filled with a ricotta, provolone and pesto mixture, baked in a roasted tomato cream sauce. It comes out rich and saucy, the kind of pan you scoop straight onto plates with torn basil on top.

Servings: 6 · main · American, Italian · vegetarian

Ingredients

  • 6 tomato, quartered
  • 1 yellow onion, quartered
  • 6 clove garlic, smashed
  • 2 tablespoon fresh thyme leaves
  • 6 tablespoon salted butter
  • salt, black pepper, and chili flakes, to taste
  • ½ cup heavy cream
  • 1 pound jumbo pasta shells
  • 1 cup whole milk ricotta cheese
  • 2 cup provolone cheese, shredded
  • ¾ cup basil pesto
  • 1 cup mozzarella, shredded or torn
  • ¼ cup fresh basil, for serving

Method

  1. Preheat the oven to 425° F.
  2. In a large baking dish, combine the tomatoes, onion, garlic, thyme, butter, salt, pepper, and chili flakes. Bake [cut off] minutes or until the tomatoes begin to char and release their juices.
  3. Using an immersion blender or food processor, puree the tomatoes until smooth. Add cream if needed and [cut off] sauce to the baking dish.
  4. Meanwhile, bring a large pot of salted water to a boil over high heat. Boil the pasta until al dente accordin[g to package] directions.
  5. In a medium bowl, combine the ricotta, provolone, and 1/2 cup pesto.
  6. To assemble, spoon 1 tablespoon of the cheese mixture into each shell, placing the filled shell into the b[aking dish of] sauce. Spoon the remaining pesto over the shells and add the mozzarella.
  7. Bake for 15 minutes until the cheese is melted. Serve with fresh basil. Enjoy!