Pesto Stuffed Shells

Ingredients

• Ricotta cheese

  Part skim milk

  15 oz or 425g

• Mozzarella cheese

  Part skim milk

  1 cup, shredded or 112g

• Basil Pesto

  Kroger

  ½ cup or 120g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Spinach

  Raw

  1 cup or 30g

• Large Shells

  Safeway

  12 oz or 342g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  3 cup or 771g

Directions

1. In a bowl, mix together the ricotta, mozzarella, pesto, and egg. Roughly chop the spinach and stir it into the cheese mixture. Refrigerate the filling until ready to use.
2. Cook the pasta according to the package instructions, boiling for about 12 minutes. Add 1 tbsp of olive oil to prevent sticking. Stir occasionally. Drain and rinse with cool water.
3. Preheat the oven to 350°F. Fill each shell with about 3 tbsp of the pesto cheese mixture, ensuring the edges are about ½ inch apart.
4. Spread one cup of pasta sauce in the bottom of a glass baking dish. Arrange the filled shells in a single layer, packed tightly. Pour the remaining 2 cups of sauce over the top.
5. Bake for about 30 minutes or until the sauce is bubbling around the edges.

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