Spinach and Pesto Stuffed Shells

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This recipe is cheap, quick and easy...oh and delicious! The spinach can be omitted if it's not your favorite, but I think it really adds to the dish. Sprinkle a little parmesan cheese on top and dig in!

Ingredients:

12 oz. jumbo shell pasta
15 oz. part skim ricotta
4 oz (1 cup) shredded mozzarella
1/2 cup basil pesto
1 large egg
2 cups fresh spinach, chopped
1 Tbsp olive oil
1 jar (3 cups) tomato and basil pasta sauce

Mix together the ricotta, mozzarella, pesto, spinach in a large bowl. Add the egg to the mixture (the egg keeps the filling from getting too runny once it's cooked).

Cook the pasta (boil for 12 minutes) and add oil to the water to keep the shells from sticking to one another. Drain the pasta and rinse with very cold water.

Preheat the oven to 350 degrees. Spoon 3 tablespoons of the cheese and spinach mixture into the center of each shell. There should be enough cheese mix that the shells stay open slightly. Fill as many of the shells as you can so they pack in tightly into your baking dish.

Pack shells in tightly

Spread remaining sauce all over the top of the shells

Spread 1 cup of pasta sauce onto the bottom of the baking dish. Try to pack the shells in tightly in a single layer (cheese side up!). Pour remaining sauce over the tops of the shells. Bake for about 30 minutes or until the cheese is bubbling up around the edges.

Enjoy!