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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 10 |
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Hereâs a rich and comforting dish thatâs terrific right away or made ahead and baked the next day. Pesto makes a surprising filling for these cheesy and satisfying shells. âBlair Lonergan, Rochelle, Virginia Ingredients:
20 uncooked jumbo pasta shells |
1 pound ground turkey or beef |
1 large onion, chopped |
1 carton (15 ounces) ricotta cheese |
2 cups (8 ounces) shredded italian cheese blend, divided |
1/2 cup grated parmesan cheese |
1/4 cup prepared pesto |
1 egg |
1 jar (26 ounces) spaghetti sauce, divided |
Directions:
1. Cook pasta shells according to package directions to al dente; drain and rinse in cold water. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the ricotta cheese, 1-1/2 cups Italian cheese blend, Parmesan cheese, pesto, egg and half of the beef mixture.
2. Spread 3/4 cup spaghetti sauce into a greased 13-in x 9-in. baking dish. Spoon cheese mixture into pasta shells; place in baking dish. Combine remaining beef mixture and spaghetti sauce; pour over shells. Sprinkle with remaining cheese. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted. Yield: 10 servings.
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