Pesto-Stuffed Shells in Marinara Sauce

Nutritional Information

Serving size: 1/6

Servings per recipe: 6

  • Calories 480
  • Calories from Fat 200
  • Total Fat 22g 34%
  • Saturated Fat 6g 32%
  • Cholesterol 105mg 35%
  • Sodium 1120mg 47%
  • Carbohydrates 44g 15%
  • Dietary Fiber 4g 18%
  • Sugars  14g
  • Protein 24g
  • Vitamin A 20%
  • Vitamin C 8%
  • Calcium 50%
  • Iron 15%
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Pesto-Stuffed Shells in Marinara Sauce

BUITONI® Pesto-Stuffed Shells in Marinara Sauce

Prep: Min

Total: Min

Serves: 6

Big on taste and easy to prepare, these flavorful Pesto-Stuffed Shells in Marinara Sauce will have everyone running to the dinner table for more. Beautiful!

 Reduced Fat Pesto with Basil  (7 oz.)
 Freshly Shredded Parmesan Cheese
Nutritional Facts

Ingredients:

Directions:

PREHEAT oven to 350° F.

COMBINE ricotta cheese, pesto, 3/4 cup mozzarella cheese, Parmesan cheese and eggs in large bowl; stir well. Pour about 1 cup marinara sauce over bottom of 13 x 9-inch casserole dish. Spoon about 2 tablespoons ricotta filling into each cooked shell. Place filled shells, side by side, into casserole dish. (At this point, the dish can be made and refrigerated for up to 24 hours.) Spoon the remaining marinara sauce over the stuffed shells. Sprinkle with remaining 1/4 cup mozzarella cheese; cover.

BAKE for 35 minutes or until bubbly and cheese is melted (if using refrigerated shells, bake for about 45 minutes).