Pesto Stuffed Shells

Ingredients

• 1/2 lb. frozen spinach, thawed
• 15 oz. ricotta
• 1 cup shredded mozzarella
• 1/2 cup basil pesto
• 1 large egg
• 8 oz. jumbo pasta shells
• 24 oz. pasta sauce

Directions

1. Check that the spinach has fully thawed, then wring out as much liquid as you can. Put the spinach in a large bowl with the ricotta, mozzarella, pesto, and egg, and mix until everything is evenly blended. Pop the filling in the refrigerator until you need it.
2. Bring a large pot of water to a boil and add the jumbo shells. Cook them only until tender, taking care not to let the pasta go too far, since softer shells are more likely to split when you fill them. Drain in a colander, then give them a quick rinse with cool water so they are comfortable to handle.
3. Heat the oven to 350ºF. Spoon about 1 cup of pasta sauce across the bottom of a large casserole dish.
4. Fill the shells one at a time with about 2 tablespoons of the cheese, pesto, and spinach mixture. As each shell is filled, set it into the prepared casserole dish.
5. When all the shells are filled, spoon the remaining 2 cups of pasta sauce over the top. Bake for about 30 minutes in the heated oven, until the sauce is bubbling around the sides. Serve hot.