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Shells with Ricotta

Updated February 23, 2016
(1 Votes)

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Serves4 as a main course, 6 as a pasta course

CostModerate

Easy

Total Timeunder 1 hour

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationmain course

Mealdinner

Moodblue, stressed

Taste and Texturecheesy, creamy, sharp

Type of Dishpasta, pasta sauce

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

Instructions

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

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.

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

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.

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