We love pasta. Along with bread and cheese, pasta is one of our favorite things to eat. We cook Italian dishes more than anything else, and this specific recipe ties for first with our gnocchi. Italian food is always so flavorful and filling, and these stuffed shells stay true to that. A refreshing ricotta pesto stuffed into organic Conchiglioni and topped with our savory but subtly-sweet marinara, this dish is perfect.
By the way, you will have to come up with your own version of marinara or buy it at the store because ours is secret. But we will give you a hint: we made it from scratch with heirloom tomatoes.
ricotta pesto recipe
ingredients:
1 cup of organic fresh basil, minced (We used purple basil)
1 cup of organic fresh spinach, minced
1 cup of organic pine nuts, finely-chopped
1 clove of organic garlic, minced
Juice from 1/2 of a lemon
1 tablespoon of extra virgin olive oil
1 cup of ricotta cheese from local dairy farm or ethical company
recipe:
i. Mix all ingredients in a medium mixing bowl until thoroughly-combined.
stuffed shells recipe
ingredients:
5 ounces of large organic Conchiglioni shells (should come out to be around 16 shells)
2 cups of our ricotta pesto
3 cups of marinara
1 cup of grated Parmigiano-Reggiano
recipe:
i. Preheat oven to 350 degrees.
ii. Using a spoon, stuff each shell with the ricotta pesto and place in a large baking pan.
iii. Pour marinara over shells, covering each shell as well as the bottom of the dish.
iv. Sprinkle Parmigiano-Reggiano over entire dish.
v. Place in oven and bake for 40 minutes, then serve.
serves two
FIN
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