Pesto Stuffed Shells with Vodka Sauce is an impressive, yet super simple meatless dinner. This stuffed shells recipe is the easy, cheesy comfort food your dinner table has been missing!

This recipe post is proudly sponsored by DeLallo. All opinions are my own.

Read more: Pesto Stuffed Shells with Vodka Sauce

Why You’ll Love these Pesto Stuffed Shells

Just like my reader-favorite Ricotta Stuffed Shells, this recipe is a guaranteed winner.

With a filling of creamy ricotta cheese, spinach, and pesto tucked into jumbo pasta shells, all baked in vodka sauce with a blanket of bubbly mozzarella cheese.

Made with less than 10 ingredients, here is why this recipe is a winner:

• Meatless, filling, and flavorful. Vegetarian guests will swoon over this entree!
• Easy yet impressive to make or to gift since everyone loves a hearty baked pasta dish.
• Perfect for busy weeknights – just boil the shells, add the filling, and bake!
• Add a simple Brussels Salad to serve on the side, and dinner is served.

I took a streamlined approach to developing this recipe by leaning on a few quality convenience items.

One of which is DeLallo Simply Pesto, which is truly the freshest-tasting jarred pesto on the market.

I also used a jar of DeLallo Pomodoro Creamy Vodka Sauce, which is simmered in small batches and captures the heart of authentic Italian cuisine with fresh, simple ingredients.

I’m telling you, the blind taster would assume the sauce was simmering on the stovetop all day, and the shells were made entirely from scratch.

If you love cozy pasta recipes like this, also check out my Red Pesto Pasta, One Pan Pasta, and Lemon Ricotta Pasta.

The Ingredients

• Jumbo Shells: These large, hollow, seashell-shaped noodles are perfect for stuffing. DeLallo Jumbo Shells are a beloved classic made with the finest hard durum wheat.
• Spinach: I prefer using a bag of frozen spinach for convenience, however you can also use fresh. Just sauté it first so it cooks down, and ring out any excess moisture.
• Ricotta: Whole-milk ricotta cheese (or cottage cheese!) works best in stuffed shells. Ricotta is a great source of protein, vitamin D, and calcium.
• Pesto: DeLallo Simply Pesto is is made in Italy with a handful of fresh, simple ingredients. It includes Ligurian basil leaves, extra virgin olive oil and crunchy pine nuts along with iconic Italian cheeses. It tastes SO fresh and fragrant, I prefer it over anything homemade!
• Parmigiano-Reggiano: Freshly grated is best! Alternatively, you can use Pecorino Romano.
• Mozzarella: For sprinkling overtop to create a blanket of melty, cheesy goodness.
• Vodka Sauce: Most stuffed shell recipes call for classic marinara sauce, however vodka sauce really takes it up a notch! I use DeLallo Pomodoro Creamy Vodka Sauce, which features the bold, sunny flavor of Italian plum tomatoes in a blend of fresh cream and just a touch of vodka.
• Lemon Zest: To cut through the richness of the sauce, and add a touch of brightness.

For a complete list of recipe ingredients and quantities, see the recipe card below.

Recipe Variations

• Add Meat: To pump up the protein, you can add 8 ounces of ground Italian sausage (turkey or pork) or ground chicken to the filling. Brown and season the meat separately, then add to the ricotta mixture.
• Make Spicy: Add 1/2 teaspoon of chili flakes to the ricotta mixture, or 1 to 2 teaspoons of DeLallo Crushed Calabrian Chili Paste.
• Add Extra Veggies: These pesto stuffed shells are delicious with sautéed mushrooms, too! Sauté 8 ounces of sliced baby bella (cremini) mushrooms, and spoon over the shells once assembled in the baking dish.
• Use Marinara Sauce: If you’re not a fan of vodka sauce, you can use classic marinara or tomato-basil sauce instead without any other tweaks.

Step-by-Step Instructions

Step 1: Boil Shells

Boil shells in a large pot of generously salted water until al dente. Drain, and rinse under cold water.

Next, spread 1 1/2 cups of sauce in a 13×9-inch baking dish.

Step 2: Prepare Filling

Meanwhile, combine ricotta, spinach, pesto, Parmesan, lemon zest, and red pepper flakes in a large bowl; mix well.

Step 3: Stuff Shells

Fill each pasta shell with the ricotta mixture and arrange them in the baking dish, ensuring the filling is divided evenly. Spoon remaining sauce overtop, and sprinkle with mozzarella.

Step 4: Bake

Transfer to the oven and bake at 375ºF or 30 minutes, until bubbly. Garnish with fresh basil and dig in!

Make-Ahead and Storage Tips:

Just like my Vegetarian Shepherds Pie, pesto stuffed shells are a GREAT make-ahead option!

• Make-Ahead: You can completely assemble this stuffed shells recipe and pop them in the fridge until you’re ready to bake. If they’re chilled from the fridge, add an extra 15 minutes of cooking time.
• Store: Refrigerate leftover shells for up to 4 days.
• Reheat: These pesto stuffed shells are best reheated in the oven. They’ll need about 15 to 20 minutes at 350ºF. Alternatively, you can rewarm individual portions in the microwave.

What to Serve as a Side with Stuffed Shells:

A simple, fresh side salad is a great option for serving alongside stuffed shells. Something crisp and nutritious will help cut through the cheesy richness of the shells.

Here are a few of my favorite options:

• Brussels Salad: Tossed with pear, pecans, and a zippy mustard dressing.
• Sautéed Broccoli: Simple, no frills, and ready in right around 10 minutes.
• Parmesan Roasted Cauliflower: One of my all-time favorite veggie side dishes!

More Cheesy Pasta Favorites:

If you give this recipe a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!