Stuffed Shells With Pesto Ricotta And Spicy Tomato Sauce

1 lb shell pasta 

1 tub ricotta (16 oz or 2 cups)

1/2 cup pesto, divided 

1 cup grated parmesan cheese

salt and freshly ground black pepper

1 jar spicy tomato sauce

3/4 cup grated white cheddar cheese or grated mozzarella cheese

chopped parsley or basil, for garnish

Directions
Cook pasta according to instructions to al dente. Drain and rinse in cold water, set aside. Can keep in ice water if you think pasta might stick together.

Preheat oven to 400 F. Mix together ricotta,  2 tbsp pesto, grated parm and pinch of salt and pepper.

Then combine tomato sauce with remaining pesto.

Spread half of tomato sauce mixture to bottom of 9x13 oven-proof dish. Fill each shell with approx 1 tbsp cheese mixture and fit into dish (should be snug!). Some shells may be leftover. Spoon remaining tomato sauce on top of shells. Sprinkle on white cheddar or mozza cheese. Drizzle a bit of olive oil over the whole thing.

Bake covered with tinfoil for 20 min. Remove tinfoil and bake additional 10 min. Top with chopped fresh parsley or basil, freshly grated pepper and serve!