Share Recipe

Ricotta filled pasta shells with pesto and napolitana

Must love mushrooms, must love gnomes. This easy to make recipe makes for a delicious one-pot dinner with the bonus of having very few dishes to wash!

This dish is also elegant enough to serve in the pot you make it – so make sure you use a nice looking pot – I like to use a cast-iron pot for this one.

Recipe by: Irene Margolis

Recipe Allergies


  • 1.Boil the pasta
  • 2.For the ricotta cheese mixture: blend the water and Sauerkraut until very fine, blanch / remove almond skins, add the almond and cashew nuts and blend until fairly smooth (slight texture)
  • 3.Stuff the pasta shells with about a tsp of the ricotta mixture in each
  • 4.Heat up the Napolitana sauce, pour over pasta, drizzle over some basil pesto, top with some parmesan sprinkle and SERVE HOT!
  • 5.Note: If you'd prefer to use thick tubes of pasta you can. Hint: fill a piping bag with the mixture to easily fill the pasta tubes

Recipe Reviews

No reviews for this Repice

Leave a Review

How would you rate Ricotta filled pasta shells with pesto and napolitana?
Click to rate


  • 350g pasta
  • 1 Packet of Irene's Gourmet pasta sauce
  • Irene's Gourmet Parmesan Sprinkle
  • Irene's Gourmet basil pesto

For Ricotta filling:

  • 240g Almonds (soaked in hot water for about an hour or overnight if you do not have a power blender))
  • 100g Cashews
  • 1 tsp salt
  • 3 Tbsp nutritional yeast
  • 1 cup water
  • 1/4 cup sauerkraut