Gluten-Free Double Pesto Stuffed Shells

Classic Pesto
  • 1 box gluten-free pasta shells (I used gluten-free brown rice shells)
  • 1/2 jar Filippo Berio Pesto Sauce
  • 1 jar Filippo Berio Tomato Ricotta Pesto Sauce
  • 1 package organic ground turkey
  • 1/2 tub of ricotta cheese (could sub dairy-free ricotta alternative)
      • Preheat the oven to 350 degrees F.
      • Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the cooking time on the package. Drain and rinse in cool water. Set aside.
      • In a bowl, mix together the ricotta and Filippo Berio Pesto sauce. Stir until combined.
      • To assemble, coat the bottom of a baking dish with some Filippo Berio Tomato Ricotta Pesto sauce. Fill each half-cooked shell with the cheese mixture and place face-down on the sauce. Repeat with the shells until the cheese mixture is gone. Top the shells with the remaining sauce.
      • Bake until hot and bubbly, 25 minutes.

      Credit: Kristina Coughlin
      Instagram: @cookingwithkristina

    Prep Time

    15 min

    Cook Time

    25 min

    Total Time

    40 min






    Dinners & Main Dishes

    Ingredient: Pasta

    Cooking Method: Bake

    World Cuisine:

    Product: Classic Pesto


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