Shells with Ricotta

1. 1

   Cook the shells in a large, deep pot in rapidly boiling salted water until al dente.

2. 2

   Meanwhile, combine ricotta, 4 cups Marinara Sauce, and Pecorino Romano cheese in a medium saucepan over medium-low heat.

3. 3

   Cook, stirring constantly, for 4 minutes or until well combined and hot.

4. 4

   Adjust seasoning with salt and pepper.

5. 5

   Remove from heat.

6. 6

   Cover and keep warm.

7. 7

   Warm remaining Marinara Sauce in a small saucepan over low heat.

8. 8

   Drain shells.

9. 9

   Return drained shells to the pot.

10. 10

    Over medium-high heat, stir in 1/2 cup ricotta sauce.

11. 11

    Using a wooden spoon, toss together for 1 minute.

12. 12

    Remove from heat and stir in remaining ricotta sauce.

13. 13

    Spoon onto a large serving platter with a ladleful of Marinara Sauce over the top.

14. 14

    Sprinkle with parsley and serve.

No additional tips available.