Pesto Stuffed Shells
Ingredients
The pasta
-
12
pieces
jumbo pasta shells
The filling
-
1
cup
ricotta cheese
-
1
cup
pesto
-
1
cup
fresh spinach, chopped
-
½
cup
shredded mozzarella cheese
The sauce
The topping
-
¼
cup
shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
- In a bowl, mix together ricotta cheese, pesto, chopped spinach, and ½ cup of mozzarella cheese.
- Fill each cooked pasta shell with the cheese mixture.
- Spread 1 cup of marinara sauce on the bottom of a baking dish.
- Place the stuffed shells in the baking dish and top with the remaining marinara sauce.
- Sprinkle the remaining ¼ cup of mozzarella cheese on top.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Let cool slightly before serving.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
15g
Sodium
600mg
Cholesterol
50mg
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