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Pesto Stuffed Shells

Print Recipe
Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 550

Ingredients

  • 8 ounces spinach frozen
  • 8 ounces of jumbo pasta shells
  • 12 ounces Ricotta cheese
  • 1 egg
  • pinch of nutmeg
  • salt & pepper to taste
  • Olive oil
  • 3 ½ ounces basil pesto
  • ¾ cup mozzarella shredded

Instructions

  • Defrost the spinach and press out all excess water. Place in large bowl and put aside.
  • Bring a large pot of salted water to boil.
  • Cook the pasta according to the package instructions.
  • While the pasta is cooking, add the ricotta, nutmeg, egg and salt and pepper to taste to the bowl with the spinach. Mix well until combined.
  • Drain the pasta shells and rinse with cool water.
  • Preheat the oven to 350 degrees.
  • Fill the pasta shells with the ricotta-spinach mixture and place in an oiled baking dish, filled side down.
  • Once the shells are stuffed, top with the mozzarella and basil pesto that has been thinned with a little olive oil.
  • Bake the shells for about 20 minutes in the oven until the cheese is melted.

Video

Nutrition

Calories: 550kcal | Carbohydrates: 50g | Protein: 26g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 496mg | Potassium: 443mg | Fiber: 4g | Sugar: 3g | Vitamin A: 7728IU | Vitamin C: 3mg | Calcium: 413mg | Iron: 3mg