spicy pesto pomodoro stuffed shells

We’ve got some highs in the 70s this weekend so methinks comfort food is still okay to share, right?

Well, I don’t think comfort food is ever bad to share, though it certainly hits different when it’s cooler outside.

Ever since my Hot Honey Pomodoro Pizza from a couple weeks ago, I’ve been rather smitten with pomodoro sauce. One of the easiest Italian-style tomato sauces to make, and one of the freshest. Anything involving an assload of basil is my kind of formula. I used the leftovers from that round to make a pizza gnocchi that was stellar…I still think some haunts my fridge, actually. Should probably address that.

Today, we’re enjoying a big comfy bowl of pasta. I don’t know why I wanted this but it felt right and suits my current style of simple, adaptable eating. “Adaptable” meaning I can pair the main dish with whatever I happen to have in my fridge (right now, some leftover broccoli and random salad greens). Winter is gone, but our weather continues to err on the mild side, which is fine with me in many ways. The longer summer lurks in hibernation, the better.

These vegetarian shells are stunning, simple, and suitable for family, couples, or entertaining, or meal prep for one. Can’t go wrong whichever way you spin it. Plenty of cheese, homemade pomodoro sauce, big fat juicy shells, and a generous heap of basil pesto create a fresh yet cozy dish ready in under an hour. The leftovers are just as nom as the first round, too.

Go Jumbo or Go Home?

Think we should modify the saying to include jumbo instead of big. Sounds more intimidating. Or something.

Like I said, pomodoro sauce is a very simple arrangement. First, warm some olive oil in a big oven-safe skillet, then saute minced shallots, garlic, and red pepper flakes (for a kick of heat) until nice and fragrant.

Next, stir in a big can of crushed tomatoes (I like using certified San Marzano tomatoes since they’re less acidic) and a touch of honey (which helps cut down any excessive acidity in the sauce). Cover and simmer gently for around 10 minutes, or longer if you have the spare time. Keep the simmer low, else sauce will splatter all over everything you love, including that white shirt you’re probably wearing while you cook because you’re a stubborn daredevil.

After you’ve let the sauce do it’s thing for a bit, pull off the heat and stir in some fresh basil. Give it a careful taste and add some salt and pepper to your liking.

While the sauce goes with its flow, boil some salty water and cook your pasta shells. Remember, you need the big fat jumbo shells for this. Little guys just won’t do. Go jumbo or go home.

Stuff It

For our filling, we’re using a fuckton of cheese, some pesto, and spinach. The latter because veggies are good for you and shit knows I need to eat more veggies nowadays.

I like to make a homemade pesto whenever I can. In fact, this recipe largely was inspired by a jar I had lurking in my fridge from last week’s pasta salad, which is also where you can find my favorite pesto formulation. However, feel welcome to use whatever recipe you enjoy most, or your favorite store brand.

Anywho. Mix up some ricotta, provolone, pesto, and spinach in a big bowl. Grab your cooked shells and stuff each with about 1 tablespoon of the filling, then nestle into the pomodoro sauce. If you didn’t use an oven-safe pan to make the sauce, no sweat: just transfer the sauce into a baking pan, 9 x 13 inch preferably, then proceed with the assembly.

Finish with a smattering of fresh mozzarella cheese. You can even spoon a few more dollops of pesto overtop if you’d like. Bake for 12-15 minutes or so at 425 degrees until nice and bubbly and melty. A divine symphony in your nostrils, it will be.

I serve my shells with some more fresh basil, maybe a pinch of pepper flakes too if I’m feeling extra spicy. Many a side dish pairs well here: steamed or roasted veggies, garlic bread, salad, whathaveyou. Or, just enjoy a big fat bowl by itself.

The shells are great for up to about 5 days, after which they’ll likely dry out as a result of absorbing all the sauce into their great noodly maws. So, just be sure to absorb the dish into your great toothy maw before that point.

Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

For the pasta lover in you:

One Pot Cheesy Baked Pizza Pasta

One Pot Parmesan “Bacon” and Asparagus Pasta

One Pot Lemon Ricotta Asparagus Pasta

One Pot Sundried Tomato Pesto Ricotta Pasta

Stove Top Buffalo Cheddar Mac N’ Cheese