ITALIAN STUFFED SHELL

Ingredients:
20-24 jumbo pasta shells
15 oz. part skim ricotta
1/2 cup basil pesto
1 cup shredded mozzarella cheese
1 large egg
2 cups fresh spinach, finely chopped
1 jar {24 oz.} pasta sauce
Directions:

1. Cook pasta according to package directions until al dente.
2. Drain pasta and run cold water over the shells to stop them from overcooking.
3. Meanwhile, in a medium bowl, combine ricotta, pesto, cheese, egg, and spinach and mix well.
4. Preheat oven to 350ºF.
5. Spread 1 cup of pasta sauce in the bottom of a 9×13 inch baking dish.
6. Stuff the shells with 2-3 Tbsp. of ricotta mixture and place in the baking dish.
7. Once all the shells are stuffed and the baking dish is full, pour the remaining 2 cups of pasta sauce over the shells and spread evenly.
8. Bake for about 30 minutes or until pasta sauce bubbles up around the edges.

FULL RECIPES

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