August 16, 2012

Cheese Please!

 

Today’s recipe is:

a.  delicious

b.  cheesy

c.  delicious

d.  meatless

e.  delicious

Get the hint?

I don’t know why I haven’t fixed stuffed shells more often – the truth be told, I have only made them once or twice before in my life.  They are so easy and are a quintessential comfort food. 

It got 5 stars from my taste tester – I hope your eaters like it, too.  Enjoy!

 

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Pesto Stuffed Shells

Print this recipe!

yields 4-6 servings

 

1 box Jumbo Shells

1 large jar spaghetti sauce*

For the filling:

  • 1 (15-ounce) container part skim ricotta cheese
  • 1 egg, beaten
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 3 T reduced fat cream cheese (room temp) – my secret ingredient!
  • 1/4 C jarred pesto (or homemade if desired)
  • salt and pepper

 

*I love to add my favorite veggies and seasonings to jarred spaghetti sauce to give it more of a homemade feel – I start by sautéing onion, mushrooms and garlic until tender followed by 1 T of tomato paste for that extra kick.  Totally optional!

 

Prepare HALF OF THE BOX of jumbo shells according to package directions.  Drain and let cool on a baking sheet while preparing the rest of the meal components.

 

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For the filling, in a medium bowl place 1 egg and whisk (this makes it easier to incorporate into the cheese mixture).  Add the rest of the filling ingredients and mix.  Set aside.

 

stuffed shells

 

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Question of the day:  Why does something as delicious as pesto have to look so much like duck poop?

 

Heat spaghetti sauce (and add any “fixings” if desired) in a saucepan on the stove over low heat.

 

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Cooking with Prego while preggo – so fun!

 

Prepare your baking dish by spraying with nonstick spray and ladling a layer of spaghetti sauce on the bottom of the dish.

 

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TIP:  Always, always, always spray your casserole dishes before making savory dishes (not just sweets) – this makes cleanup SO MUCH EASIER!

 

Scoop about 1 1/2 T filling into cooked pasta shells (I used a fork and thought it worked better than a spoon) and place on the bottom of your baking dish.  Continue until all the shells are filled and baking dish is full.  Top with the remaining spaghetti sauce.

 

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Bake uncovered at 350 degrees for 30 minutes.  Let rest for 10 minutes before serving.

 

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On the side?  Yep, you guessed it:  crusty garlic bread – YUM!

 

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Happy Friday-eve!

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