It’s been a very long time since I’ve posted, and even longer since I posted a recipe. Well if you’re jonesing for a very delicious and surprisingly easy meal – I’ve got ya.
Full disclosure, I never cook anymore. When I do – my measurements aren’t always anything more than feel. So when in doubt – use your best judgement.
- Shell shaped pasta
- Your favorite marinara (I used Yo Mama)
- Your favorite pesto
- Ricotta (16 ounce/standard – whole fat preferred)
- Mozzarella shredded (8 ounce block)
- Parmesan (about 2-3 tablespoons)
- Mozzarella balls (optional)
Preheat your oven to 350°. Boil the pasta according to the package directions for al dente. While the pasta is cooking, mix your filling. Mix the ricotta, 3/4 cup of the pesto, and shredded mozzarella (reserve some shredded mozzarella for the top – about half).
Once pasta is cooked and drained, rinse with cold water and drizzle some olive oil to prevent sticking.
Grease your pan (standard casserole dish) and add a layer of sauce. Stuff the shells with the mixture and place in pan in a single layer.
Top the pasta with red sauce and about pesto. Top with cheese. If using mozzarella balls, add on top.
Bake for 25-30 minutes until cheese is melted.
Allow to cool and enjoy!
Xo love kim