Pesto Stuffed Shells
The ultimate comfort food, Pesto Stuffed Shells are creamy, cheesy, and absolutely satisfying. Perfect for a cozy dinner or a casual gathering, this easy weeknight dinner will quickly become a favorite. Make it tonight for a meal that everyone will love!
Equipment
- 9x13-inch Baking Dish
- Rotary Cheese Grater
Ingredients
- 21 Jumbo Shells
- 1 Spaghetti Sauce 24 to 26-oz jar
- 1.5 Cottage Cheese cups
- 2 Shredded Mozzarella Cheese cups, divided
- 0.25 Grated Parmesan Cheese cups
- 0.33 Pesto cups
- 1 Large Egg
Instructions
- Preheat your oven to 375ºF.
- Lightly spray a 9×13-inch baking dish with cooking spray.
- Cook the jumbo pasta shells according to the package directions. Drain well.
- Pour about 1/2 cup of spaghetti sauce into the prepared pan, spreading it evenly across the bottom.
- In a mixing bowl, combine the cottage cheese, 1½ cups of mozzarella cheese, grated parmesan cheese, egg, and pesto. Stir until well combined.
- Carefully stuff each cooked shell with the cheese mixture, placing them open side up on top of the sauce in the baking dish.
- Spread the remaining spaghetti sauce over the tops of the shells and sprinkle the remaining mozzarella cheese on top.
- Bake uncovered for about 30 to 35 minutes until the cheese is melted and bubbly.
Notes
- Tip 1: My favorite store-bought spaghetti sauces are Trader Joe’s Roasted Garlic Marinara, Rao’s, and La Famiglia DelGrosso.
- Tip 2: This makes a lot of food. Feel free to split the casserole between two pans. Bake one and freeze one for later.
- Tip 3: Yes, you can assemble the casserole ahead of time and refrigerate it until you are ready to bake.
- Tip 4: You may need to add a few minutes to the cooking time if baking straight from the refrigerator.
- Tip 5: The shells will keep 3 to 4 months in the freezer.