Easy Stuffed Shells
- 20 uncooked pasta shells
- 1 lb. ground beef (optional)
- 1 large onion chopped
- 1 carton (15 oz) ricotta cheese
- 2 cups shredded Italian cheese blend, divided
- 1/2 cup grated parmesan cheese
- 1/4 prepared pesto
- 1 egg
- 1 jar (26 oz) spaghetti sauce, divided
Cook pasta shells according to package directions. Drain and rinse in cold water. In a large skillet, cook beef (optional) and onion over medium heat until beef is no longer pink. Drain. In a large bowl, combine the ricotta cheese, 1 1/2 cups Italian cheese blend, parmesan cheese, pesto, egg, and half of the (beef) onion mixture.
Spread 3/4 cup spaghetti sauce into a greased 13 x 9 inch pan. Spoon cheese mixture into pasta shells; place in baking dish. Combine remaining (beef) onion mixture and spaghetti sauce; pour over shells. Sprinkle with remaining cheese. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Uncover and bake for 5-10 more minutes, until cheese is melted.