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Friday, February 13, 2009

Pesto Stuffed Shells

Happy Valentine's Day!!! We are going to Hot'Lanta for V-Day, so we did our at home V-Day tonight. I made stuffed shells, garlic rolls and cupcakes. The stuffed shells were restaurant quality. Tadd does not like cheese stuffed shells, but he cleaned his plate (twice) with these!!

Pesto Stuffed Shells
(Printable Recipe)

1 1/2 cups cottage cheese (2%)
1 1/2 cups Italian cheese blend (low fat)
1/4 cup parmesan cheese
1 egg
1/4 cup pesto
1 jar spaghetti sauce (La Famiglia Del Grosso Tomato Basil Masterpiece)
14-20 Jumbo shells - cooked and drained

Spread 1/2 cup sauce on bottom of 9 x 13 pan. Mix first 5 ingredients and stuff inside cooked
jumbo shells. Top shells with remaining sauce and top with 1/2 cup Italian cheese blend. Bake at 375 for 35 minutes.

I made garlic rolls to go with the shells. I used frozen Sister Schubert rolls and topped them with garlic butter - 1 clove of grated garlic with 1 Tbs melted butter. The grated garlic was unbelievable! It was as good as Provino's rolls in Auburn!!! I love those rolls!! You need a garlic grater plate like this:

Finally, I made Tadd chocolate cupcakes with white icing. I added a tsp of almond extract to the Duncan Hines Devils Food cake mix and these were awesome!!


  1. These look awesome! I love pesto and I love stuffed shells. Can't wait to try them. Pinning :)

  2. Can I prepare this the night before and then bake the next day?

    1. Yes. You can also freeze it for later. Enjoy!

  3. Replies
    1. Just depends on how many shells everyone eats. I would guess 6-8.


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