- 18oz box large shells
- 15oz ricotta cheese
- 4oz pesto
- 8oz alfredo sauce
- 1 bunch scallions
- 1/2 tsp salt
- 2/3 Parmasean cheese
- Preheat oven to 350 degrees F.
- Cook pasta until al denté, drain, and set aside.
- Combine spinach, ricotta, Parmesan, and scallions in a large mixing bowl.
- Fill shells with spinach & cheese mixture and bake for 25 minutes in 9x13 dish covered in alfredo & pesto sauces.
