1 (25 ounce) jar marinara sauce
1 (6.5 ounce) jar pesto
8 ounces Cabot Seriously Sharp Cheddar, shredded (about 2 cups), divided
¼ cup grated Parmesan cheese
½ (12 ounce) box large pasta shells, about 4 shells per person
1 cup ricotta cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic salt
Get the ingredients you need at a convenient nearby location.
Prep: 20 mins | Cook: 50 mins | Total: 1 hr 10 mins
PREHEAT oven to 375°F. (If freezing and saving for later, disregard this step now.)
COOK large shells by following the package directions, or 8-10 minutes, until tender. When done rinse the noodles in cool water to make them easier to handle.
COMBINE the ricotta, 1 cup of the shredded cheddar, and pesto in a bowl. Cream all of these ingredients together until smooth.
POUR half of the jar of pasta sauce into a baking dish. Once shells are cooked and cooled enough to handle fill each shell with ricotta-pesto mixture. Place them into the pasta sauce in the baking dish in rows. Once completed, top the shells with the remaining pasta sauce and sprinkle the rest of the cheese on top.
BAKE this dish right away and serve it, stick it right into the freezer uncooked, or pre-bake the dish and then freeze it.
To freeze your dish, cover the pan with foil and freeze. Make sure you include the directions on top of the foil so you will be ready when it’s time to cook it. When you’re ready to serve, thaw in the fridge overnight or cook straight from the freezer. Plan a full extra hour to bake if cooking from frozen and not pre-baked.
When you’re ready to cook your meal, cook at 375°F and bake for 50-55 minutes, until top is golden and bubbly.
There are no reviews yet. Be the first one to write one.