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Ricotta-and-Fontina-Stuffed Shells with Fennel and Radicchio

Vegetarian • Serves 6

Produce

2 lbs Fennel, bulbs
1/4 cup Parsley
2 medium heads Radicchio
1 Sweet onion, medium

Refrigerated

2 Eggs, large

Condiments

3 cups Best-ever marinara or jarred sauce

Pasta & Grains

12 oz Shells, jumbo

Baking & Spices

1 Pepper, Freshly ground
1 Salt

Oils & Vinegars

2 tbsp Olive oil, extra-virgin

Dairy

2 tbsp Butter, unsalted
1/2 cup Heavy cream
6 oz Italian fontina cheese
2 cups Ricotta cheese, fresh
Food & Wine
Food & Wine • 2 years ago

Ricotta-and-Fontina Stuffed Shells // More Delicious Baked Pasta Dishes: www.foodandwine.c... #foodandwine