Our spin on the Italian classic is freshened up by bright parsley, basil and handmade ricotta cheese.
1 pound lumacone shell pasta
1 jar Nonna Pat’s tomato sauce
3 ½ cups Farm & Larder fresh ricotta cheese
½ cup grated Romano cheese
12 basil leaves, chopped
2 tablespoons minced parsley
Farm & Larder Vecchio cheese (for grating)
1. Cook pasta shells for half the cooking time; make sure not to overcook. Drain and rinse in cool water. Set aside.
2. In a bowl, mix ricotta, Romano cheese, egg, salt and pepper, basil and parsley. Stir until combined.
3. To assemble, coat the bottom of a baking dish with ½ cup tomato sauce. Fill each half-cooked shell with the cheese mixture. Place face down on the sauce. Repeat with shells until cheese mixture is gone. Top shells with remaining sauce. Sprinkle with grated Vecchio cheese.
4. Bake at 350° for 25 minutes, or until hot and bubbly.