STEP 1- In a bowl, mix together the ricotta, mozzarella, pesto and
the egg (the egg keeps the filling from getting too runny when
cooked). Roughly chop the spinach and stir it into the cheese
mixture. Refrigerate the filling until you are ready to use it.
STEP 2- Cook the pasta according to the directions on the box (boil
for 12 min.). I added 1 Tbsp of cooking oil to the boiling water to
keep the shells from sticking to each and the pot. You will still need
to gently stir a few times during cooking. Be careful not to over
cook the pasta or else it will rip easily and be too mushy after
cooking with the filling and sauce. Drain the pasta and rinse with
cool water to stop the cooking process. Let the pasta drain.
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