Stuffed Shells


Preheat oven to 375 degrees.
Boil 1 box of jumbo shells, al dente 10-12 minutes.
1 tub ricotta cheese
1/2 cup shredded Parmesan cheese
1/2 cup shredded mozzarella cheese
2 eggs
1/8 cup pesto sauce
In a bowl mix ricotta, cheeses, eggs, and pesto. Place in a ziplock bag cut corner and stuff cooked shells.
In 9×13 pan place a small amount of sauce just enough to cover. Place stuffed shells in 9×13 on top of sauce. Drizzle with remaining sauce and shredded cheese of choice.
Bake at 375 for 40 minutes covered. Remove foil and continue to cook 5 minutes.


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