Pesto Stuffed Shells
Large pasta shells are filled with a cheesy pesto mixture, topped with marinara and baked until bubbly.
Servings: 8 people
Ingredients
- 21 jumbo pasta shells
- 24-26 oz spaghetti sauce (jar)
- 1½ cup cottage cheese
- 2 cup mozzarella cheese, shredded divided
- 1/4 cup parmesan cheese, grated
- 1/3 cup pesto
- 1 large egg
Instructions
- Preheat the oven to 375°F (190°C) and lightly spray a 9×13-inch baking dish with cooking spray.
- Cook the jumbo pasta shells according to package directions until al dente, then drain and set aside to cool slightly.
- Pour 1/2 cup of the spaghetti sauce into the prepared baking dish and spread into an even layer.
- In a mixing bowl, combine 1½ cups cottage cheese, 1½ cups shredded mozzarella, 1/4 cup grated parmesan, 1/3 cup pesto, and 1 large egg until well mixed.
- Stuff each cooked shell with the cheese–pesto mixture and place them seam-side up on top of the sauce in the baking dish.
- Spoon the remaining spaghetti sauce over the stuffed shells, then sprinkle the remaining 1/2 cup shredded mozzarella evenly over the top.
- Bake uncovered in the preheated oven for 30 to 35 minutes, until the sauce is bubbling and the cheese is melted and lightly golden.
- Let the casserole rest a few minutes before serving.
Equipment
- 9x13 inch Baking Dish
- Pot for boiling pasta
- Colander
- Mixing Bowl
- Spoon or Spatula
- Rotary Cheese Grater
Notes
- Recommended store-bought sauces: Trader Joe’s Roasted Garlic Marinara, Rao’s, or La Famiglia DelGrosso.
- You can add cooked ground beef or Italian/turkey sausage to the sauce if you want meat.
- Assemble ahead and refrigerate until ready to bake; add a few extra minutes if baking cold.
- To freeze, assemble, cool, cover tightly, and freeze; thaw completely before baking.
- This recipe makes a large casserole; you can split it between two pans to freeze one for later.