*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Jumbo shells stuffed with spinach and mozarella and ricotta cheeses sit in a bed of marinara sauce. (Gretchen McKay ...

Note: The sauce recipe makes about 3 1/2 cups, about the same amount as a 26-ounce jar of spaghetti sauce. If you want to avoid dairy, just sub crumbled tofu for the ricotta and nondairy ...

Similar to manicotti and cannelloni, stuffed shells are jumbo pasta shells filled with ricotta cheese and baked on a saucy bed of tangy marinara. The filling is usually seasoned with garlic and ...

I made this Sausage and Spinach Stuffed Shells because frozen spinach is a great bargain at the grocery store. Just think of all of the bags of fresh spinach it would take to wilt down and fit into a ...

Jumbo shells stuffed with spinach and mozzarella and ricotta cheeses sit in a bed of ... This recipe makes enough filling for two small or one large ... 1 24-ounce container whole milk ricotta.

Add it to a bowl with the ricotta, grated Pecorino, a pinch of nutmeg and salt. Next, cook the Cannelloni pasta in boiling water. To make the tomato sauce, reduce ingredients together in a pot for ...

Few dishes embody the warmth and indulgence of Italian-American comfort food quite like a baked pasta dish, and these Creamy ...

Ultimately, we trend toward milder temperatures, but there still are plenty of chilly days where comfort foods just hit differently! That doesn’t mean we can’t pack those seasonal vegetables ...

1. Pre-heat oven to 350 degrees F. 2. Boil the shells according to the package directions, in salted water. Remove from pasta water and set aside on a baking tray. 3. In a saucepan, add olive oil ...

Ingredients 12 oz. pkg. Jumbo Shells 3 Tbsp. olive oil, divided 3 tsp. minced garlic ½ cup diced onion 4 cups baby spinach 1 (14 oz.) can artichokes in water, drained 1 (9 oz.) container ricotta ...

Have you been feeling a little cooped lately up with all the crummy weather? Me, too, and I’m guessing that’s why I’ve been obsessed with adding fresh, leafy greens to every meal … ...

Jenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna ...