Place the stuffed shells on top of the sauce, with the cashew ricotta facing up. Pour the rest of the sauce onto and around the stuffed shells, leaving some of the cashew ricotta mixture exposed.

The acid of the tomatoes and the creaminess of the ricotta work together to bring this dish to life. IE 11 is not supported. For an optimal experience visit our site on another browser.

Top the shells with the remaining 1 cup of mozzarella cheese (I like to place the remaining mozzarella cheese just over the shells, not the entire pan, that way you can still see the shells).

In a large bowl, combine ricotta cheese, mushroom mixture, sautéed kale, pesto, thyme and oregano. 6. In a casserole dish, spread about 1/2 cup of the marinara on the bottom.

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 ...

Executive Chef Michele Koeniger was inspired by an old family favorite when creating this Stuffed Shells with Ricotta and Ramps recipe. "It's a twist on my grandmother's Italian stuffed shells ...