Pesto Stuffed Pasta

This recipe had a couple of firsts for me - I think I've maybe eaten pesto like twice in my life - and I'm not sure if I've ever eaten ricotta cheese - and if I did, I didn't know it.

Hubby on the other hand loves pesto, so when I came across this recipe, I thought, why not?



Inspiration: Budget Bytes

Ingredients:
1 box Large Pasta Shells
1 container Ricotta Cheese
1 cup shredded Cheese
1/2 jar Pesto
1 Egg
1 jar Pasta Sauce

Serves 6

1. Combine ricotta, cheese, pesto and egg.  Chill filling until ready to use.

2. Cook pasta according to directions, but aim for al dente - you don't want the shells too soft or they will rip and turn to mush.  Once done, drain and run under cool water to stop cooking.  Let drain really well.

3.  Pour a little sauce in the bottom of a 9x13 pan.  Spoon the ricotta mixture into the shells. Looking back, when I make this again I will pipe the mixture into the shells using a pastry bag.  Spooning was very messy and awkward.

It does get messy!

The pan got full, and I had to start almost placing them one on top of the other.

4. When all the shells are full, pour remaining sauce on top.  Bake at 350' for about 30 minutes.

Serve hot and enjoy!

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