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American, Italian
Shells with Ricotta Default

Comments: 0


Yield: Serves 4 as a main course, 6 as a pasta course


  • 1 pound large pasta shells
  • 2 cups fresh ricotta cheese
  • 6 cups Marinara Sauce
  • ¼ cup freshly grated Pecorino Romano cheese
  • Salt and pepper to taste
  • 2 tablespoons chopped Italian parsley


1. Cook the shells in a large, deep pot in rapidly boiling salted water until al dente.

2. Meanwhile, combine ricotta, 4 cups Marinara Sauce, and Pecorino Romano cheese in a medium saucepan over medium-low heat. Cook, stirring constantly, for 4 minutes or until well combined and hot. Adjust seasoning with salt and pepper. Remove from heat. Cover and keep warm.

3. Warm remaining Marinara Sauce in a small saucepan over low heat.

4. Drain shells. Return drained shells to the pot. Over medium-high heat, stir in ½ cup ricotta sauce. Using a wooden spoon, toss together for 1 minute. Remove from heat and stir in remaining ricotta sauce. Spoon onto a large serving platter with a ladleful of Marinara Sauce over the top. Sprinkle with parsley and serve.

© 1998 by Frank Pellegrino

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and includes 1/8 teaspoon of added salt per serving.

Nutritional information does not include Marinara Sauce. For nutritional information on Marinara Sauce, please follow the link above.

443kcal (22%)
234mg (23%)
2mg (3%)
113mcg RAE (4%)
45mg (15%)
429mg (18%)
8g (39%)
13g (20%)
1mg (8%)

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