Spinach, Ricotta and Pesto stuffed Jumbo Shells

Pasta. Mozzarella. Ricotta. Spinach. Garlic. Pesto.

Sounds good.

But when these ingredients come together, it doesn't only sound good, it tastes amazing.

These jumbo shells were out of this world. I mean it. When I tasted them, I was almost crying. I couldn't believe how well they turned out! The filling was so creamy and so, so good. It rarely happens when I don't know what could be improved in a dish. And this time it happened! Really, they were perfect. And I ate 8 shells at once. I felt a bit guilty because one serving is 4 shells. As always.

Spinach, Ricotta and Pesto stuffed Jumbo Shells

200g jumbo pasta shells
250g ricotta
100g spinach, chopped
200g mozzarella, grated
1 egg, lightly beaten
1 garlic clove, minced
1/2 tsp dried oregano
2 tbsp pesto sauce
1/3 tsp salt
pinch white pepper
2 cups pasta sauce*

*I used half homemade half Heinz.

1)  Preheat oven to 180 deg. C.

2) Boil pasta shells to al dente. Pour on cold water and coat with a dash of olive oil so they don't stick together.

3) In a medium bowl, combine together ricotta, spinach, 150g mozzarella, egg, garlic, dried oregano, pesto, salt and white pepper. Set aside.

4) Coat the bottom of your baking dish with 1 cup of pasta sauce.

5) Fill pasta shells with the filling and place them into the baking dish. Top with remaining pasta sauce and sprinkle with remaining mozzarella cheese.

6) Cover with foil and bake for 20 minutes. Uncover and bake for another 10 minutes.