Servings: 12 to 16
Forget what you know about baked shells: The creamy texture of homemade ricotta makes all the difference. The multiple elements, including a take on Marcella Hazan’s tomato sauce, can be made ahead.
Make Ahead Tips
The sauces can be made 2 days ahead; cover and refrigerate.
The shells can be stuffed, coated with the sauce, and frozen. Thaw in the refrigerator for 24 hours before topping with cheese and baking.
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I used manicotti instead of shells, worked out great. I expected it to be bland with no herbs in the tomato sauce but my family couldn't get enough of this, even my picky son. Will make again.
I used my own recipe for the tomato sauce (I keep jars in the freezer) but the rest was as per the recipe including making the ricotta from scratch for the first time. The stuffed shells were amazing and even better as left overs !!
Its great tasting. I loved the use of the addition of the protein. I added spinach.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
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