Pesto Stuffed Shells

Ingredients

• Ricotta cheese

  Part skim milk

  2 cup or 492g

• Mozzarella cheese

  Part skim milk

  1 cup, shredded or 112g

• Sauce, pesto, Classico, basil pesto, ready-to-serve

  ½ cup or 124g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Spinach

  Raw

  1 cup or 30g

• Jumbo Shells

  Barilla

  32 pieces or 320g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  3 cup or 771g

Directions

1. In a medium bowl, combine the ricotta, mozzarella, pesto, and egg until smooth. Roughly chop the spinach, fold it into the cheese mixture, and refrigerate until ready to fill.
2. Bring a large pot of salted water to a boil and cook the jumbo shells until just al dente, about 10–12 minutes, stirring occasionally. Drain, rinse briefly under cool water, and toss lightly with the olive oil to prevent sticking.
3. Preheat the oven to 350°F. Fill each shell with about 3 tablespoons of the pesto-cheese mixture.
4. Spread one-third of the pasta sauce over the bottom of a baking dish. Arrange the filled shells in a single snug layer, then pour the remaining sauce evenly over the top.
5. Bake until the sauce is bubbling around the edges and the centers are hot, about 30 minutes. Let rest 5 minutes before serving.