Serve this pasta bake with my Prosciutto Caprese Parcels as starters and Roasted Parmesan Broccoli for a delicious Italian inspired dinner! This pasta recipe is a one pot wonder, I tell ya! I make a lot of pasta dishes. 2-3 times a week. But this hearty meal is special. My kids were the most enthusiastic eaters and my husband declared it to be “most special pasta” ever. Whoa! I have no idea what I did right and but I am guessing using giant pasta shells and stuffing them with a rich meat sauce flavoured with basil pesto did the trick. My daughter said it was like eating Italian tacos! The meat sauce I used to stuff shells might seem like a standard recipe but it has a secret ingredient for extra flavour that turns them into the best stuffed pasta shells you will ever eat. Basil Pesto. Who would have thought that simple store bought pesto could elevate a regular pasta bake to something AMAZING!
What pasta can I use for stuffing?
You are looking for jumbo pasta shells, sometimes called jumbo in the US or conchiglioni in Italian. They are quite a bit thicker as well, so absolutely perfect for holding your meat sauce without tearing. If you can’t find them, regular shells will also work but instead of stuffing them simply mix them with the hearty meat sauce and top with mozzarella cheese. They will still taste delicious.
Stuffed pasta shells with ground beef
The premise for this easy stuffed shells recipe is not new. All we are doing is combining pasta with tomato beef sauce, sprinkling cheese over top the sauce and placing it in the oven to bake. Cheesy comfort food at its best. However, the novelty of stuffed pasta plus the deliciousness of the tomato and ground beef sauce, that is made with the inclusion of basil pesto, begs this recipe to be made ASAP! If you are hesitant about combining tomato sauce and basil pesto I understand. I was too…after all it’s one or another, right? Fortunately I still decided to give it a go. What I realised was that pesto infused the meat sauce with gorgeous basil flavour while the cheese and pine nuts gave it a more creamy and luscious texture. That is why this pasta bake is NOT ordinary!
Serving suggestions
You know what else is great about this pasta dish? It’s delicious and sophisticated enough for a dinner party. Just throw in some nice bread or garlic bread, olives, any antipasti you love. Add a simple Caprese salad or side salad and your guests will be endlessly impressed. Sprinkle with some chopped fresh basil leaves and I am not exaggerating in the least, they will feel like they’ve attended a nice Italian restaurant. Wouldn’t you if you were served a bowl of this?
Storage and leftovers
Any leftovers can be kept for 3-5 days in an airtight container in the fridge. Or for more convenience, leave any leftover shells in the casserole dish you cooked them in and cover with plastic wrap, ready to go back in the oven. They can be heated up in the oven set to 180°C/350°F for approximately 10-15 minutes or they are hot throughout and the cheese melts. Cover it with aluminum foil to keep it from drying out while reheating. I don’t recommend freezing pasta as it doesn’t do it any favours.
More baked pasta recipes
Baked Penne alla Vodka with Meatballs Sausage Pasta Bake with Mozzarella Baked Macaroni and Cheese with Breadcrumb Topping Best Tuna Noodle Casserole Pasta al Forno
