Grilled Cheese Pesto Sandwich
2 slices bread
1 tbsp butter
2 slices mozzarella cheese
2 tsp pesto sauce
1) Heat the pan over medium-low heat.
2) Butter one side of each slice of bread.
3) Place one slice of bread in the pan, buttered
side down. (Or you can melt half tablespoon of butter in your pan and place bread over it, leaving another half of tablespoon for another side). Sprinkle some cheese, then spread on the pesto sauce and sprinkle the remaining cheese. Top with the remaining slice of bread, slightly pressing. Cook until golden brown on low heat.
Flip and cook until golden brown on the other side. (I also covered with cheese the outer sides of the sandwich. If you want to do so, follow step 4).
4) Sprinkle half of the remaining cheese on an
unoccupied section of the pan, place the grilled cheese on top and cook
until the cheese has melted. Repeat with another side.
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.
