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Stuffed shells! Tonight. I’m talking about the Italian pasta shells with ricotta. They’re super easy to make and taste much much better than frozen ones. Simply follow the recipe on the back of the box of Barilla pasta shells.
Tips: Use a good quality ricotta, such as Polly-O brand. It costs more but it makes a difference. Don’t use the supermarket brand ricotta. Also, feel free to mix in some chopped spinach in the ricotta if you like spinach. But don’t put too much spinach because it can overpower the ricotta.
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