← Back to Search Results American, Italian
shells-with-ricotta

Comments: 0
 

Recipe

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

Ingredients

  • 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

Directions

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%)
268mg
52mg
21g
2g
2g
59g
45mg (15%)
429mg (18%)
8g (39%)
13g (20%)
1mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
good-to-the-grain Good to the Grain
by Kim Boyce
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
baked-explorations Baked Explorations
by Matt Lewis
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
spice Spice
by Ana Sortun
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?