1 c. shredded mozzerella, plus another c. to sprinkle at the end
1/2 c. pesto
3 c. pasta sauce
STEP 1: In a bowl, mix together the ricotta, mozzarella, pesto and the egg. Refrigerate the filling until you are ready to use it.
STEP 2: Cook the pasta according to the directions on the box . You will still need to gently stir a few times during cooking. Be careful not to over cook the pasta or else it will rip easily and be too mushy after cooking with the filling and sauce. Drain the pasta and rinse with cool water to stop the cooking process. Let the pasta drain.
STEP 3: Preheat the oven to 350 degrees. The shells roll up tight (see photo below) when they are cooked so use the fingers on one hand to hold them open as you spoon about 3 Tbsp of pesto cheese mix into the center of each. There should be enough pesto cheese mix to fill the shell so that it stays open just slightly (the edges should be about 1/2 inch apart). Fill as many shells as you can with the cheese mix.
STEP 4: Spread one cup of pasta sauce in the bottom of a glass baking dish. Place shells in dish. Pour the remaining 2 cups of sauce over top. Sprinkle with additional mozzerella. Bake for about 30 minutes at 350 degrees or until the sauce is bubbling up around the edges.