MEATLESS MONDAY

I have a wonderful recipe for stuffed shells that includes meat. However, I found this one in the current issue of CUISINE AT HOME that sounds promising. it only makes 2 servings so if you're feeding a crowd you'll need to adjust the ingredients. Cook some extra shells either way since some of them always seem to split while cooking or tear while stuffing.

PESTO AND CHEESE STUFFED SHELLS
COOK:
14 dry jumbo pasta shells
FOR THE SAUCE, SWEAT:
1/4 c. grated onion
1 tbsp. olive oil
1 tbsp. tomato paste
2 tsp. minced garlic
1/2 tsp. dried Italian seasoning
STIR IN:
1 can diced tomatoes in juice (14.5 oz.) I use no-salt-added
salt and black pepper to taste
FOR THE FILLING, COMBINE:
3/4 c. purchased refrigerated pesto (7oz.)
1/2 c. shredded part-skim mozzarella
1/4 c. whole-milk ricotta cheese
1/4 c. shredded Parmesan
2 tsp. minced lemon zest
1/4 tsp. red pepper flakes
SPRINKLE:
2 tbsp. shredded part-skim mozzarella
2 tbsp. shredded Parmesan
GARNISH:
2 tbsp. thinly sliced fresh basil

Preheat oven to 400. Coat an 8x8 inch ovenproof baking dish with nonstick spray.
Cook shells in a pot of boiling, salted water, just until pliable, 8-9 minutes. Rinse shells with cold water; drain.
For the sauce, sweat onion in oil in a saute pan over medium heat until softened, 3-5 minutes. Add tomato paste, garlic, and Italian seasoning; cook until fragrant, 1 minute.
Stir in tomatoes; cook until heated through, 2-3 minutes. Season sauce with salt and pepper. Cover bottom of prepared dish with a third of the sauce.
For the filling, combine pesto, 1/2 c. mozzarella, ricotta, 1/4 c. Parmesan, zest, and pepper flakes; season with salt.
Stuff each shell with a heaping tbsp. filling and arrange in prepared dish, cheese side up. Pour remaining sauce over shells.
Sprinkle 2 tbsp. mozzarella and 2 tbsp. Parmesan over top of shells. Bake shells until beginning to brown, 25-30 minutes.
Garnish each serving with basil.