Pesto Stuffed Shells
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 678.2
- Total Fat: 30.0 g
- Cholesterol: 110.3 mg
- Sodium: 1,726.4 mg
- Total Carbs: 64.8 g
- Dietary Fiber: 5.7 g
- Protein: 38.4 g
View full nutritional breakdown of Pesto Stuffed Shells calories by ingredient
Number of Servings: 4
Ingredients
-
12 ounces jumbo shells pasta
3/4 cup pesto (basil, sundried tomato or walnut)
1 (15-ounce) container whole milk ricotta
1 egg, lightly beaten
1 cup grated parmesan cheese
2 teaspoons Italian spices
2 cup marinara sauce
1/2 cup shredded mozzarella cheese
Directions
Preheat the oven to 375°F.
Bring a large pot of salted water to a boil and cook the pasta according to the package’s directions, about 10 minutes, until al dente. Drain and set aside.
In a food processor, combine the pesto, ricotta, egg, parmesan cheese and spices.
Pour marinara sauce into baking dish. Fill the pasta shells with about 3 teaspoons of the mixture and arrange in the dish.
Drizzle a tablespoon of marinara over each shell. Sprinkle top with mozzarella cheese.
Place in the oven and bake for about 35 minutes, or until the top of the dish is golden brown and the sauce is bubbling.
Remove from the oven and serve immediately.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user NOVAKJ1.
Bring a large pot of salted water to a boil and cook the pasta according to the package’s directions, about 10 minutes, until al dente. Drain and set aside.
In a food processor, combine the pesto, ricotta, egg, parmesan cheese and spices.
Pour marinara sauce into baking dish. Fill the pasta shells with about 3 teaspoons of the mixture and arrange in the dish.
Drizzle a tablespoon of marinara over each shell. Sprinkle top with mozzarella cheese.
Place in the oven and bake for about 35 minutes, or until the top of the dish is golden brown and the sauce is bubbling.
Remove from the oven and serve immediately.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user NOVAKJ1.