Pesto Stuffed Shells
(from momx2ms’s recipe box)
Prep time: 15 minutes
Cook time: 30 minutes
Serves 6 people
Ingredients
- 12 oz jumbo shell pasta
- 15 oz part skim milk ricotta
- 1 cup shredded mozzarella
- 1.2 cup basil pesto
- 1 lg egg
- 2 cups fresh spinach
- 1 tbsp cooking oil
- 3 cups pasta sauce
Directions
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In a bowl, mix together the ricotta, mozzarella, pesto and the egg.
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Roughly chop spinach and stir it into the cheese mix. Refrigerate the filling until ready to use.
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Cook pasta according to package directions adding 1 tbsp cooking oil, gently stir occasionaly, dont over cook. rinse with cool water when done/ Let pasta drain.
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Preheat oven to 350 deg. the shells roll up tight when they are cooked, so hold apart with one hand and then fill with 3 tblsp refrigerated cheese mix with other hand.
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Spread one cup of pasta sauce in bottom of glass baking dish, place filled shells tightly together in dish, pour remaing 2 cups of sauce evenly over top. Bake 30 min at 350 deg