This recipe had a couple of firsts for me - I think I've maybe eaten pesto like twice in my life - and I'm not sure if I've ever eaten ricotta cheese - and if I did, I didn't know it.
Hubby on the other hand loves pesto, so when I came across this recipe, I thought, why not?
Inspiration: Budget Bytes
1 box Large Pasta Shells $2.27
1 container Ricotta Cheese $4.97
1 cup shredded Cheese $0.88
1/2 jar Pesto $2.13
1 Egg $0.19
1 jar Pasta Sauce $1
Total Cost: $11.44 @ 6 servings = $1.91/serving
1. Combine ricotta, cheese, pesto and egg. Chill filling until ready to use.
2. Cook pasta according to directions, but aim for al dente - you don't want the shells too soft or they will rip and turn to mush. Once done, drain and run under cool water to stop cooking. Let drain really well.
3. Pour a little sauce in the bottom of a 9x13 pan. Spoon the ricotta mixture into the shells. Looking back, when I make this again I will pipe the mixture into the shells using a pastry bag. Spooning was very messy and awkward.
4. When all the shells are full, pour remaining sauce on top. At this point you can cover and chill until ready to bake, or just bake it up! Bake at 350' for about 30 minutes.
Serve hot & Enjoy!