Ingredients:
- 15 oz. ricotta
- 1 cup shredded mozzarella
- 1 large egg
- 8 oz. jumbo pasta shells
- 24 oz. pasta sauce (Try our tomato basil)
- Premium Extra Virgin Olive Oil for drizzling
- Chopped parsley for garnish
- In a large bowl with the ricotta, mozzarella, pesto, and egg. Stir until the ingredients are well combined.
- Bring a large pot of water to a boil, then add the jumbo shells. Cook the shells just until they're tender.
- Drain the shells and then rinse briefly with cool water to make them cool enough to handle.
- Preheat the oven to 350ºF. Spread about 1 cup of pasta sauce in the bottom of a large casserole dish.
- One by one, stuff each shell with a couple tablespoons of the cheese mixture.
- Place the shells in the casserole dish as you stuff them.
- Once the shells are all stuffed
- Bake the shells for about 30 minutes
- On a serving place pour pasta sauce as a thin foundation, then place shells open side up, drizzle EVOO and garnish with parsley
- Enjoy!