Large Pasta Shells Stuffed with Whipped Ricotta Recipe
Ingredients
- 1 cup ricotta
- handful of basil
- ¼ tsp lemon zest
- ⅛ tsp ground nutmeg
- ½ lb pasta shells
- 1 24 oz. jar of @victoriasauce Tomato Basil Pasta Sauce
Directions
Boil the pasta to al dente according to instruction. In the meantime, add the ricotta, basil, lemon zest, and nutmeg into a food processor. Whip for 3-5 minutes until it’s light and fluffy, then transfer into a piping bag. Pour the jar of Victoria’s Tomato Basil Ssauce into a large baker. Set the pasta shells in the baker and fill with about 1-2 tablespoons of whipped ricotta. Top with shredded mozzarella, and bake at 350 for 10 minutes, and broil for another 2 minutes. Dig in!!
Recipe by Masala and Chai
