Three Cheese Stuffed Shells
Chef Raymundo redefines family pasta night with a fresh take on stuffed shells. In his version of this Southern Italian favorite, he filled jumbo shells with a homemade ricotta, spinach (a clever way to sneak in veggies for the kids!), nutmeg, and garlic mixture. His homemade tomato sauce on top ties the dish together.
Nutritional facts
Protein
41g
Carbs
72g
Calories
753
Fat
33g
Ingredients
Bay Leaf, Canned Tomatoes, Cheese Culture, Enzymes, Fresh Basil, Garlic, Ground Black Pepper, Jumbo Shells, Kosher Salt, Low Moisture Mozzarella Cheese, Mozzarella Cheese, Nutmeg, Parmesan Cheese, Pasteurized Milk, Powdered Cellulose, Red Onions, Rennet, Ricotta Cheese, Salt, Spinach, Unpasteurised Milk, Vinegar, Whole Milk
Reviews
4.2
Based on 475 reviews
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About Raymundo Agrazal
Chef Raymundo is a creative and passionate culinary professional with over 10 years of experience in restaurants and culinary kitchens. He worked with various restaurants in NY and one of which is Pampano. He focuses on using healthy, organic and sustainable food and ingredients. Focusing on French, Mexican and Seafood cuisines, he channels his energy with utmost committment to provide a glorious palate satisfaction.
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