Pesto Stuffed Shells

(from momx2ms’s recipe box)

Prep time: 15 minutes
Cook time: 30 minutes
Serves 6 people

Categories: Dinner, Pasta

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

  1. In a bowl, mix together the ricotta, mozzarella, pesto and the egg.

  2. Roughly chop spinach and stir it into the cheese mix. Refrigerate the filling until ready to use.

  3. 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.

  4. 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.

  5. 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

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