12 ounces jumbo pasta shells, cooked (about 1/2 box)
15 ounces ricotta cheese
1 cup shredded mozzarella cheese
½ cup parmesan cheese, grated
2 to 3 tablespoons pesto sauce
2 cups tomato sauce
Preheat oven to 375 degrees F.
Spray two 8x8 inch baking dishes with cooking spray and spread 1 cup of tomato sauce on bottom of each baking dish. (You may use a 13x9 inch baking dish.)
In a medium bowl, beat eggs. Add ricotta, mozzarella, parmesan, and pesto to combine.
Spoon filling into each pasta shell.
Arrange stuffed pasta shells in baking dish. Sprinkle with additional parmesan cheese on top if desired.
Cover with foil and baking for 30 to 40 minutes.
Freezer Option: You may prepare the stuffed shells ahead of time and place in a freezer bag (without the tomato sauce). When ready to bake, there is no need to defrost, just place in baking dish with tomato sauce and bake for 45 to 50 minutes.
This recipe brought to you by Sophie in the Kitchen