budgetbytes4.8
Pesto Stuffed Shells
These easy Pesto Stuffed Shells are stuffed with two cheeses, pesto, and spinach. Perfect for meal prep or freezing portions for later!
👥 5 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
- ●colander
- ●oven
- ●casserole dish
📝 Preparation Steps
1
Make sure the spinach is completely thawed, then squeeze out as much of the moisture as possible. Add the spinach to a large bowl with the ricotta, mozzarella, pesto, and egg. Stir until the ingredients are well combined, then refrigerate until it's ready to be used.
shredded mozzarella ($1.00)1 cuplarge egg ($0.27)1
2
Bring a large pot of water to a boil, then add the jumbo shells. Cook the shells just until they're tender, making sure not to over cook the pasta. The longer the shells boil, the more likely they are to tear during the stuffing process. Drain the shells in a colander and then rinse briefly with cool water to make them cool enough to handle.
3
Preheat the oven to 350ºF. Spread about 1 cup of pasta sauce in the bottom of a large casserole dish.
4
One by one, stuff each shell with a couple tablespoons of the cheese, pesto, and spinach mixture. Place the shells in the casserole dish as you stuff them.
5
Once the shells are all stuffed, pour the remaining two cups of pasta sauce over top. Bake the shells for about ⏱️ 30 minutes in the preheated oven, or until the sauce is bubbling up around the edges. Serve hot.
Nutrition Facts
calories
522.26 kcal
fat Content
23.88 g
serving Size
1 Serving
fiber Content
6 g
sodium Content
1203.6 mg
protein Content
23.04 g
carbohydrate Content
54.4 g
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