Pesto is a thick condiment made of pine nuts, basil and other ingredients that may include Parmesan cheese and garlic. You can make pesto at home, with a mortar and pestle or food processor, or buy it at the store. Pesto adds a tangy kick to a creamy stuffed shells recipe with three types of cheese. Baking the shells gives time for the flavors to develop without the shells drying out.
Instructions
1. Preheat oven to 400 degrees Fahrenheit. Combine 1 cup ricotta cheese, 2 oz. softened cream cheese, 8 oz. shredded cheese and 3 tbsp. pesto in a large bowl. Stir in 1 egg until well combined. Add in 1 tsp. each of basil, parsley, onion powder and garlic powder and salt and pepper, to taste.
2. Bring 3 cups of water to a boil in a large pot. Cook the 16 large pasta shells for five to six minutes or until just tender. Drain the noodles.
3. Pour a layer of marinara sauce onto the bottom of a baking dish. Place the cooked pasta shells on the sauce. Scoop the cheese filling mixture into the center of each shell. Top with the remaining marinara sauce. Cover the pan with aluminum foil and bake for 40 minutes.
Tags: marinara sauce, pasta shells