Using pasta from my pantry up and some ricotta that was in my fridge. So, stuffed shells! But of course, I could not just make any stuffed shells. They had to have a little something special. They were special are very tasty! These shells had such a creamy filling that was so full of flavor. They were filled with a creamy pesto ricotta and roasted garlic and well as sun-dried tomatoes. My oldest said, "Yum , yum for my Tum Tum!"
PESTO SUN-DRIED TOMATO STUFFED SHELLS
- 15 oz. light ricotta
- 2 oz. cream cheese (microwaved for 10 seconds to soften)
- 1/4 cup parmesan cheese
- 2 cups mozzarella cheese
- 4 TBSP pesto
- 1 egg
- 3 TBSP chopped sun-dried tomatoes
- a head roasted garlic, chopped
- 20 shells
- jar of favorite sauce or homemade
Preheat oven to 350. Cook pasta al dente (firm to bite). Drain and cool.
In a medium sized bowl, mix 1/2 cup mozzarella with cream cheese, ricotta, egg and parmesan cheese. Mix in pesto, sun-dried tomatoes, and chopped roasted garlic. Will be creamy.
Spread 3/4 jar of sauce on bottom of 9x13. Fill each shell with filling and place seam side up in pan. Top each with spoonful of sauce and the rest of the cheese. Bake for 25-30 minutes until bubbly and cheese is melted and lightly toasted. Enjoy!