1 of 2
Gooey cheeses and a zesty marinara sauce will have your family asking for second helpings.
Photo by Leeann White/iStock
2 of 2
Making a chiffonade
Leafy herbs and vegetables transform quickly into thin slices, ready to add to your recipe.
Photo by Belinda Smith-Sullivan
SERVES 4–6
24 jumbo pasta shells
1 teaspoon unsalted butter, melted
1 15-ounce container ricotta cheese
2 cups grated mozzarella cheese
½ cup Parmesan cheese
1 egg
½ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
12 basil leaves, cut in chiffonade
3 cups marinara sauce
Preheat oven to 350 F. Cook pasta shells according to package directions for al dente, about 9 minutes. Drain and toss with the melted butter to prevent shells from sticking together.
In a large bowl, combine the ricotta, 1½ cups of the mozzarella, Parmesan, egg, salt, pepper and basil. Spread 2 cups of the marinara sauce on the bottom of a baking dish large enough to hold all the shells. Fill each shell with a spoonful of the cheese mixture and place in the baking dish. Pour the remaining marinara sauce over shells, and sprinkle with remaining mozzarella. Cover with foil, and bake for 30 minutes. Uncover and bake for another 5–10 minutes.
_____
Recipe tips
What is a chiffonade? "Chiffonade" is a French cooking term that means "in rags." It refers to a method of slicing food—usually lettuce, basil, or other leafy greens—into thin, string-like pieces. The method is simple: Stack your leafy greens in a pile, then roll them up like a cigar. Slice the "cigar" thinly, crosswise. The strips are ready to add to your recipe.