No ImageMint Ricotta Stuffed Shells

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  1. Florence Jensen

    I never pass up an opportunity to try a new stuffed shells recipe! Because I cook with my family in mind, I knew better than to put mint in the filling because it steers from traditional. The shells were perfect with the exception of the mint. I liked meat in the tomato sauce, but the herb in the filling should have been fresh parsley or even fresh basil rather than mint and in a smaller amount. I baked the shells for 45 mins, covered and then uncovered them for an additional ten minutes in the oven to lightly brown. All in all it was a good dish.


  2. Kathy

    I thought this was excellent, and finally-a recipe that doesn’t use spinach-I like it, but I can’t have it, so I generally just leave it out, but I am going to try the arugula, when I can find it. It’s a total keeper, but 30 min @ 350º is just not enough to bring the interior of the shells in the center to a safe 160º.

    Cooking time in the general information section is listed as 1 hour, not the 30 minutes in the recipe instructions. Does this include the time for the sauce? I had to give it over an hour and I finally raised the temperature to 425º.

    I’ve already divided it up and will freeze individual portions. Thanks for the excellent recipe. I was tempted to add mushrooms to the sauce, but didn’t-I didn’t think they’d go with the mint, and I was taking a leap of faith to begin with. Who knew mint would work with this? It totally does!


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  3. Zayra Reilly

    What can be added instead of mint or spinach to add to the ricotta mixture ? I am not too fond of mint and I am already making stuffed spinach ricotta shrimp shells thank you

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  4. Julianne

    Just made these and just ate them.. WOW does that mint ever make a nice change..thank you for this recipe.. it is a keeper.


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  5. Kate Runyon

    Hi Elise!
    This is very similar to a dish my Nonna would make for our whole family on Sunday’s…when I say whole , I mean all aunts, uncles, cousins and whoever happen ended to wander on by. She never included an egg in any of her pasta and ricotta recipes. If you use only the very best quality ricotta, it shouldn’t be overly liquidy and require a binder. Like my Italian grandmother, I strictly use my own homemade ricotta and agree…no egg needed! Same applies to lasagna recipes.
    Thank you for all the wonderful inspiration!

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