Preheat oven to 400. Cook shells in boiling water just until pliable. Do not over cook. Cook 8-9 minutes, drain and rinse with cold water.
Sauce
Sweat oion in oil in a saute pan over medium heat until soft 3-5 minutes. Add tomato paste, garlic, and Italian seasoning, cook until fragrant 1 minute. Stir in tomatoes, add salt and pepper to taste. simmer 20 minutes.
Once the sauce is done, cover the bottom of a baking dish with a third of the sauce. This is where you shells will sit.
Filling
Mix pesto, and all cheeses in a small bowl. Stir, add lemon juice, pepper flakes and salt to taste. Place in fridge until sauce is done.
Stuff each shell with a heaping spoonful of cheese. Arrange the stuffed shells in the prepared backing dish. Once all shells are in the baking dish, pour remaining sauce over shells.
Sprinkle 3 tablespoons of mozzarella and 3 tablespoons of parmesan over top of shells. Bake shells for 25-30 minutes.
Originally Submitted
8/29/2013
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