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Avocado Pesto Stuffed Shells

Zesty Avocado Pesto Stuffed Shells Recipe | ASpicyPerspective.comEasy Avocado Pesto Stuffed Shells Recipe | ASpicyPerspective.comRich zesty Avocado Pesto Stuffed Shells, a unique fusion of flavors that dazzles at the dinner table!

Creamy Avocado Pesto Stuffed Shells Recipe | ASpicyPerspective.com
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Stuffed Shells are one of my kids’ favorites dinnertime treats. You’ve got to agree, stuffing jumbo pasta shells with cheese filling is a sure-bet mood enhancer after a long tiring day as school.

Lately I’ve been tinkering with a couple of my classic stuffed shell recipes, to mix things up at dinnertime.

Zesty Creamy Avocado Pesto Stuffed Shells Recipe | ASpicyPerspective.com

Avocados provide a rich silky texture and a bright mellow essence to just about any dish.

I thought it would be fun to use them as the base of an ultra creamy pesto recipe to lighten the overall flavor.

Avocado Pesto Recipe | ASpicyPerspective.com

Traditional pesto is usually made with fresh basil, nuts, parmesan cheese, and olive oil.

In my version of avocado pesto, I like to skip the basil, because it over powers the delicate flavors of the avocados, and go with cilantro (or parsley) instead.

How to Make Avocado Pesto Recipe | ASpicyPerspective.com

However, I did still use a small amount of olive oil for flavor, and pistachios for a strong nutty finish.

This combination brings together the taste and texture of good guacamole, with a classic Italian pesto… We’re kind of crazy over it.

In fact, if you have any avocado pesto leftover after stuffing the shells, it makes an amazing dip!

Making Avocado Pesto Stuffed Shells Recipe | ASpicyPerspective.com

To make Avocado Pesto Stuffed Shells, puree the pesto in a food processor, then stir together a quick ricotta and parmesan mixture.

Pinch the ends of each cooked shell to open the top wide, and spoon in ricotta filling.

How To: Avocado Pesto Stuffed Shells Recipe | ASpicyPerspective.com

Then spoon in a heaping portion of avocado pesto…

Amazing Avocado Pesto Stuffed Shells Recipe | ASpicyPerspective.com

Bake the shells for 15-20 minutes, then cover with a little more cheese and pop the dish back in the oven to melt the cheese on top.

That’s it. Simple, unique, and ridiculously delicious!

Dazzling Avocado Pesto Stuffed Shells Recipe | ASpicyPerspective.com

There were What-About-Bob style growns happening around our table the first time I served Avocado Pesto Stuffed Shells.

Avocado Pesto Stuffed Shells Recipe | ASpicyPerspective.com

If you are looking to introduce flavor combinations to your family, this Avocado Pesto Stuffed Shells recipe is tantalizing springboard into a world of possibilities.

Give them a try!

Must-Make Avocado Pesto Stuffed Shells Recipe | ASpicyPerspective.com

Avocado Pesto Stuffed Shells Recipe | ASpicyPerspective.com
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Avocado Pesto Stuffed Shells

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Fabulous Avocado Pesto Stuffed Shells Recipe with creamy ricotta and zesty avocado pesto filling. This unique combination will wow your family into eating their veggies!
Servings: 8

Ingredients

For the Avocado Pesto:

  • 2 ripe avocados
  • 1 cup packed cilantro
  • 3/4 cup pistachios shelled
  • 1/4 cup lime juice
  • 2 tablespoons olive oil
  • 1-2 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper

For the Stuffed Shells:

  • 6 ounces jumbo shell pasta (about 24 shells)
  • 1 1/2 cup ricotta cheese
  • 1 cup shredded parmesan cheese divided
  • 1/2 cup shredded mozzarella
  • 1 teaspoon salt

Instructions

  • Set a large pot of salted water over high heat and bring to a boil. Preheat the oven to 350 degrees F. Once the water is boiling, add the pasta shells and cook for 6-9 minutes, to al dente. Drain the pasta and set the shells in a 9x13-inch baking dish.
  • For the Avocado Pesto: Place all the ingredients in a food processor. Pulse until the mixture comes together into a mostly smooth paste. If the pesto seems a little glumpy, add 1/4 water then pulse to combine.
  • For the Ricotta Filling: Mix the ricotta, 3/4 cup parmesan cheese, and salt together in a bowl.
  • Pick up each shell and gently squeeze the ends to open the shell wide. Spoon a heaping tablespoon of ricotta filling in each shell. Then spoon 1-2 tablespoons of avocado pesto into each shell, pushing the ricotta to the side. Brush water over the top of the shells in order to help the shell edges not get too crispy.
  • Bake the shells for 15-20 minutes. Then sprinkle 1/4 cup parmesan and 1/2 cup mozzarella over the top and bake another 2 minutes to melt. Serve warm!

Nutrition

Calories: 409kcal, Carbohydrates: 26g, Protein: 17g, Fat: 27g, Saturated Fat: 9g, Cholesterol: 38mg, Sodium: 872mg, Potassium: 494mg, Fiber: 5g, Sugar: 2g, Vitamin A: 12.9%, Vitamin C: 10.4%, Calcium: 30.3%, Iron: 7.5%
Course: Main Course
Cuisine: American, Italian
Author: Sommer Collier

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22 comments on “Avocado Pesto Stuffed Shells”

  1. Yum!

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  3. Y U M M M M M!!! Can’t wait to make it! Looks DIVINE! Thanks so much!

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  10. Do you remove the pistachio’s from their shells before you use them for the sauce?!?!

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  14. Hi Sommer: These look absolutely delicious and I will be making them soon. I would like to add a sauce that people could pour on if they wanted. I was thinking a creamy rose tomato sauce. Can you think of another sauce that would go well with these without overpowering the avocado?
    Maureen from Toronto

  15. I had to read once I saw that idea of avocado pesto, in stuffed shells no less. Avocado is a creamy comfort food that totally goes with the homey idea of stuffed shells!

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  17. This is awesomeness taken to a whole new level! I love the idea of  avocado pesto stuffed in the shells!!! Looks gorgeous!

  18. Im drooling!

  19. These look amazing!! What a great, easy dinner.

  20. This is on my list to try soon! My family will love these flavors!

  21. What a great sounding variation on pesto. I will definitely be trying this very soon.