Stuffed Pasta Shells

Circle B Kitchen

Serves 4

1 box jumbo pasta shells

2 to 3 cups marinara sauce

16 oz fresh ricotta cheese (drain for ½ hour if it’s watery)

4 oz basil pesto (1/3 to 1/2 cup)

½ cup grated mozzarella cheese

½ cup grated parmesan cheese

Salt and pepper to taste

Preheat your oven to 350 degrees.

Cook the pasta shells for 11 minutes. Drain and rinse with cold water. This stops the cooking, keeps the shells from sticking together and cools them off so you can handle them.

Combine the ricotta cheese, pesto, mozzarella, about 1/3 of a cup of grated parmesan and salt and pepper.

Spread half of the marinara sauce on the bottom of a 9x13 baking dish.

Spoon 1 to 2 tablespoons of the cheese mixture into each shell and place in your baking dish. Drizzle the tops of the stuffed shells with the remaining marinara sauce and sprinkle with the remaining parmesan cheese.

Bake for 30 – 35 minutes or until golden and bubbly. Let cool a few minutes before serving.