DRH65-Easy Ricotta Stuffed Shells - Diary of a Real Housewife

Jennie Duncan welcomes listeners into her kitchen for a hands‑on tutorial that turns a pantry staple into a show‑stopping side. She starts by boiling 20 jumbo pasta shells al dente, then preheats the oven to 350°F and sprays a 9‑by‑13 casserole dish with non‑stick spray. The star of the filling is a creamy blend of 15 oz ricotta, a quarter‑teaspoon each of salt and pepper, a quarter‑cup fresh parsley (plus extra for garnish), and one cup of shredded mozzarella. After mixing until smooth, Jennie layers two cups of marinara on the prepared dish, ensuring every corner is coated without a spoon. Each shell is spoon‑filled with the ricotta mixture, arranged snugly, and topped with the remaining mozzarella. Covered with foil, the casserole bakes for 20‑25 minutes, then the foil is removed and the oven switched to broil until the cheese turns golden‑brown and fragrant. The result is a bubbling, cheesy masterpiece that’s both comforting and elegant, perfect for busy weeknights or a casual dinner party. Jennie's clear, step‑by‑step narration makes the process feel effortless, inviting listeners to pause, follow along, and serve up a plate of melt‑in‑your‑mouth stuffed shells that smell as good as they taste.

Categories: Food