Pesto & Three Cheese Stuffed Shells

• temps total: 32 minutes

Ingrédients

24 jumbo pasta shells (make a few extra in case of breakage)

2 cups ricotta cheese

1/3 cup @alessifoods pesto

2 cups of shredded mozzarella, divided

1/2 cup grated Parmesan

1/2 cup chopped fresh basil + more for garnish

Lemon zest, to taste

Salt, to taste

Pepper, to taste

Red pepper flakes, to taste

1 egg

1 jar (24 oz) of @alessifoods marinara sauce

Instructions

Preheat oven to 375°F. Cook pasta shells in salted water a couple minutes shy of al dente. Drain and rinse with cold water to prevent sticking. In a large bowl, add the ricotta, pesto, 1 cup of shredded mozzarella, Parmesan, basil, lemon zest, salt, pepper, red pepper flakes, and egg. Mix until combined.

Pour the sauce in the bottom of a large baking dish or cast iron skillet. Fill each shell with the ricotta mixture, then place in the baking dish. Top with the remaining 1 cup of mozzarella. Bake for 30 minutes, until cheese is melted and starting to brown. Top with extra basil and enjoy!