Rachel's Recipes

Pesto and Spinach Stuffed Shells

Posted on: May 1, 2010

Ingredients
1 box jumbo shell pasta
15 oz. part skim ricotta (You can also make your own!)
4 oz. shredded mozzarella
1/2 cup basil pesto
1 large egg
2 cups fresh spinach (this can be adjusted according to taste)
1 jar pasta sauce

Directions
Preheat the oven to 350 degrees and place a bot of water on the stove to boil. When boiling, add the pasta and cook according to the directions on the box. Once pasta has finished cooking, drain and rinse with cold water.

Mix the cheeses with the pesto and the egg. Tear or roughly chop the spinach and stir it into the cheese mixture. Filling can be prepared ahead of time and refridgerated until ready to use.

Spoon the cheese mixture into the center of each shell. You may have some leftover shells.

Spread pasta sauce in the bottom of a baking dish. Pack the shells into the dish tightly in a single layer. Pour the remaining sauce over the top of the shells. Bake for 30 minutes until bubbly.

Source: Budget Bytes

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