This recipe for stuffed shells offers a simple yet flavorful take on the classic comfort food. Using a ricotta filling enhanced with Boursin cheese and a touch of lemon zest, the shells are baked in a rich marinara sauce infused with hot honey for an extra layer of sweetness and floral heat. The recipe also provides tips for pre-cooking the pasta shells, filling techniques, and storage instructions.
Elizabeth Mervosh is a recipe tester and developer for Dotdash Meredith Food Studios in Birmingham, Alabama. She creates and fine-tunes recipes for brands including Southern Living, Real Simple, Food & Wine, People, and EatingWell.Craig has both a culinary education and professional training from his time in restaurants. He is an avid reader of food media and a dedicated cook. During his time in culinary school and in restaurants, he has much experience testing and developing recipes.
Meanwhile, wrap spinach in a clean kitchen towel, and squeeze to remove as much liquid as possible; set aside. Whisk together ricotta cheese, spreadable cheese, egg, lemon zest, salt, and 1/2 cup Parmesan in a medium bowl until well combined and smooth; stir in spinach. Spread 2 1/2 cups marinara sauce in bottom of a 13- x 9-inch baking dish; drizzle evenly with hot honey. Place ricotta mixture in a large ziplock plastic bag or piping bag; cut a 1/2-inch hole in corner of bag. Pipe ricotta mixture into cooked shells . Arrange shells, filling side up, over sauce; top with remaining 1/2 cup marinara sauce, and sprinkle with remaining 1/4 cup Parmesan.
RECIPES STUFFED SHELLS ITALIAN FOOD HOMEMADE COOKING TIPS
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