1-Getting started: Getting started with pesto ricotta stuffed pasta shells is straightforward, and this guide walks you through each part. Begin by preheating your oven to 375°F (190°C) to ensure even cooking. Next, boil the pasta shells in salted water until they reach al dente texture, which usually takes about 8-10 minutes, then drain and drizzle them with olive oil to keep them from sticking.

2-Once your shells are ready, focus on the sauce and filling. Heat 1.5 tablespoons of avocado oil in a pan over medium-high heat and cook ¾ cup of finely diced onions with 1 teaspoon of minced garlic until they’re tender, adding cracked black pepper to taste. Deglaze the pan with 1 cup of low sodium chicken broth and let it reduce by a quarter before stirring in ½ cup of heavy cream and 2 tablespoons of traditional basil pesto sauce.

3-Whisk in 2 tablespoons of grated parmesan cheese until the mixture is smooth, then simmer it over medium-low heat while stirring frequently until it thickens. For the filling, wilt 5 ounces of baby spinach in a lightly oiled pan, let it cool, and blend it with 15 ounces of strained whole milk ricotta cheese until smooth. Squeeze out any excess moisture, then mix in 1 cup of shredded mozzarella cheese, ¼ cup of grated parmesan cheese, 1 large egg, and cracked black pepper to taste, with a pinch of kosher salt if needed.

4-Assemble the dish by spooning a layer of the creamy pesto sauce into an 8×8-inch ceramic baking dish. Stuff each of the 15 cooked pasta shells with the ricotta-spinach mixture and arrange them in the dish. Pour the remaining sauce over the top, sprinkle with extra shredded mozzarella, cover with foil, and bake for 30 minutes. Finish by removing the foil and broiling for 2-3 minutes until the cheese is bubbly and browned, then garnish with freshly chopped parsley and serve hot.