Pesto Stuffed Shells

Ingredients

Creamy Pesto Sauce

1.5 tablespoons DeLallo Extra Virgin Avocado Oil

¾ cup onions, finely diced

1 teaspoon garlic, minced, about 2-3 cloves

few turns cracked black pepper

1 cup low sodium chicken broth

½ cup heavy cream

2 tablespoons DeLallo Simply Pesto® Traditional Basil Pesto, mix well

2 tablespoons Parmigiano Reggiano, grated

Shells and Filling

15 DeLallo Jumbo Shells, cooked al dente

15 ounces whole milk ricotta, pour off excess liquid or strain with cheesecloth

5 ounces baby spinach, wilted in a pan and strain of excess liquid

1 large egg

1 cup shredded DeLallo Mozzarella Cheese, plus more to sprinkle over the top before baking

¼ cup Parmigiano Reggiano, grated

few turns cracked black pepper, to season

pinch kosher salt, to lightly season

Directions

Preheat the oven to 375 degrees.

Boil a pot of water and season it with kosher salt. Cook the pasta according to the package. Al dente is best. Drain off the water and drizzle the pasta with oil to prevent sticking.

Make the Sauce

Place a sauté pan over medium high heat. Add the avocado oil. Once hot add the diced onions and minced garlic sauté until tender. Season with cracked black pepper.

Deglaze the pan with low sodium chicken broth. Let the broth reduce by ¼ then add the heavy cream and pesto. Mix well. Next, add the parmesan cheese. Whisk until well combined. Let the sauce simmer over medium low heat until it reduces to your desired thickness. Stirring frequently.

Mix the Filling

Wilt the spinach in a hot pan lightly sprayed with avocado oil. Remove the heat and let it cool completely.

Add the ricotta cheese and wilted spinach to a food processor. Buzz until smooth. Add the mixture to a cheesecloth and gently squeeze out any excess moisture.

Add the strained cheese and spinach mixture to a mixing bowl. Add the shredded mozzarella cheese, parmesan cheese, egg, and cracked black pepper. Option to add a pinch of kosher salt. Do not add too much salt. Mix until well combined.

Assemble and Bake

Add a layer of the sauce to the bottom of an 8×8-inch ceramic baking dish. Stuff the shells with the ricotta spinach filling. Place them in the baking dish. Top with extra sauce and sprinkle with remaining mozzarella cheese.

Cover and bake for 30 minutes. Uncover and broil for 2-3 minutes so the cheese gets bubbly. Finish with freshly chopped parsley and serve hot.