This oven baked 6-ingredient creamy pesto shells recipe is one of those cozy weekend dishes you can throw together when you’re tired but still want something that feels a little special. Everything happens right in a roasting pan: you scatter in dry jumbo shells, dollop over jarred basil pesto and a few simple fridge staples, then let the oven do the work. The pasta soaks up the creamy sauce as it bakes, so you get tender, saucy shells without boiling a pot of water first. It’s the kind of comforting, low-effort meal I lean on after a long week, when I want to feed a crowd (or have leftovers) with almost no dishes.
Serve these creamy pesto shells straight from the roasting pan with a big green salad—think mixed greens or arugula with lemony vinaigrette—to balance the richness. Garlic bread or a warm baguette is perfect for swiping up the extra sauce. For a fuller spread, add roasted vegetables like broccoli or asparagus on the side. A crisp white wine, sparkling water with lemon, or iced tea pairs nicely with the herby pesto and creamy sauce.
Oven-Baked Creamy Pesto Jumbo ShellsServings: 4-6
Ingredients
12 oz dry jumbo pasta shells
1 1/2 cups jarred basil pesto
3 cups heavy cream (or half-and-half for lighter)
2 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
Olive oil spray or 1 tablespoon olive oil, for greasing the pan (optional)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a large roasting pan or 9x13-inch baking dish with olive oil or cooking spray to help prevent sticking.
Pour the dry jumbo pasta shells into the roasting pan and spread them into an even layer. It’s okay if some overlap; just try to keep them mostly in a single layer so the sauce can reach everything.
In a large bowl or measuring pitcher, whisk together the heavy cream, 1 cup of the shredded mozzarella, 1/2 cup of the grated Parmesan, kosher salt, and black pepper until mostly smooth. It will be thick and cheesy—that’s what you want for a creamy bake.
Slowly pour the creamy cheese mixture all over the dry shells in the roasting pan, trying to coat as many shells as possible. Gently shake the pan or use a spoon to nudge the shells so the liquid settles around and between them.
Using a spoon, dollop the jarred basil pesto all over the top of the shells and cream mixture. You want little pools and streaks of pesto scattered across the entire pan, so every scoop later has some herby flavor.
Sprinkle the remaining 1 cup shredded mozzarella and remaining 1/2 cup grated Parmesan evenly over the top. This will melt into a golden, bubbly layer as the shells bake.
Cover the roasting pan tightly with foil, making sure the foil is tented slightly so it doesn’t stick to the cheese. Place the pan on the middle rack of the oven and bake for 35–45 minutes, until the shells are mostly tender when poked with a fork and the sauce is hot and bubbly around the edges.
Carefully remove the foil (watch for steam), then return the pan to the oven and bake uncovered for another 10–15 minutes, or until the top is lightly golden and the shells are fully cooked through. If the top looks like it’s browning too quickly, loosely re-cover with foil.
Let the creamy pesto shells rest for 5–10 minutes before serving. The sauce will thicken slightly as it cools, making it easier to scoop. Taste and add a pinch more salt or pepper at the table if needed, then serve warm straight from the roasting pan.
Variations & Tips
To lighten things up, use half heavy cream and half low-sodium chicken or vegetable broth; just know the sauce will be a bit less rich. You can also swap half of the mozzarella for provolone or fontina for a different cheesy flavor. For extra protein, scatter 2 cups of cooked, shredded rotisserie chicken or cooked Italian sausage over the dry shells before pouring on the cream mixture. To sneak in veggies, tuck in a few handfuls of baby spinach or thawed, squeezed-dry frozen peas around the shells before baking—they’ll cook right in the sauce. If you prefer a stronger pesto flavor, increase the pesto to 2 cups or swirl a few extra spoonfuls over the top right after baking. For a crispier top, broil the pan for 1–2 minutes at the very end, watching closely so the cheese doesn’t burn. Food safety tips: Always refrigerate leftovers within 2 hours of baking, and store in an airtight container for up to 3–4 days. Reheat leftovers until steaming hot all the way through (165°F/74°C) before eating. If you add meat, make sure any chicken or sausage is fully cooked before it goes into the pan, since this recipe is designed to heat through, not cook meat from raw.
