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Ricotta & Garlic Stuffed Pasta Shells in Rose Sauce

Ricotta & Garlic Stuffed Pasta Shells in Rose Sauce

 

Happy Monday morning, my dear friends! Another fabulous week ahead of us…..remember….it is what you make it!

Today I decided to join the Meatless Monday Movement……

….what better way then with PASTA dish…..won’t you agree?

Today we will make….Ricotta & Garlic Stuffed Pasta Shells in Rose Sauce….

Delicious…..filling…..full of flavors….easy & quick to make family pasta dish.

 

Ingredients:

  • 1 box Barilla Large Pasta Shells
  • 5 Garlic Cloves (crushed)
  • 1/4 cup Italian Parsley (finely chopped)
  • 2 cups Tomato or Marinara Sauce
  • 1/2 cup Heavy Cream
  • 1/2 cup Parmesan  Cheese (grated)

 

STEP 1: Preheat oven to 350F.

STEP 2: Cook  pasta shells al dente. Drain.

STEP 3: In a bowl mix together Ricotta cheese, crushed garlic and chopped Italian parsley.

STEP 4: Stuff  pasta shells (about 1 tablespoon or less) with  Ricotta cheese mixture.

STEP 5: Place  stuffed shells inside a baking dish tightly beside each other.

STEP 6: Mix together tomato pasta sauce and cream to make rose sauce. Pour rose sauce over the stuffed pasta shells. Sprinkle with grated Parmesan cheese.

STEP 7: Bake for about 25-30 minutes.

 

 

 

Pretty easy, isn’t it?  Even my meat loving boys can’t resist these Ricotta & Garlic Stuffed Pasta Shells in Rose Sauce

 

 

 

Tell you the truth……I am so ready to start a new week….last week was so exhausting and I just couldn’t get it all together.

 

Do you have weeks like that? You have all these plans….schedules….ideas and you just can’t get it going?

Well, that was my last week, but that’s what is great about life…..there is always new day….new morning….new week….

…always fresh start and new beginning….I LOVE LIFE!

 

I already know this week will be very busy, but also very productive and fulfilling…..so go out there eat some Pasta and SEIZE THE DAY…..

I know I am!

 

Ricotta & Garlic Stuffed Pasta Shells in Rose Sauce

 

 

Don’t forget….Keep Smiling….Keep Cooking!

 

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© Copyright 2012FoodieBibi, All rights Reserved. Written For: Bibi's Culinary Journey



14 Responses to “Ricotta & Garlic Stuffed Pasta Shells in Rose Sauce”

  1. Raquel says:

    Oh those look so good and they DO look easy! I will have to make those sometime soon. Hope you are doing well Bibi :) I am with you ~ Carpe Diem my friend!
    Raquel recently posted..Apple Cinnamon RollsMy Profile

  2. Debra says:

    I am definitely going to give these a try!
    Debra recently posted..RECHARGEMy Profile

  3. Paloma says:

    That looks way TOO GOOD! Oh Bibi! Why you tempt me like that? LOL!
    Paloma recently posted..Pumpkin Walnut Cake with Caramel Whipped Cream!My Profile

  4. Jamie says:

    Okay! Absolutely love this recipe =) And I have to try this out. I’m a huge fan of stuffed pastas.. they’re my weakness.
    Jamie recently posted..The Happy Egg Company! #neweggintownMy Profile

  5. Alexis Grace says:

    I love stuffed shells, but haven’t done them with a rose sauce before…. hmmm… something to try!!!!
    Alexis Grace recently posted..Chic Fall CoatsMy Profile

  6. Yenta Mary says:

    What fun – I posted about pasta shells on Monday, too! You were more ambitious than I was, though; I took the lazy person’s way out and just dumped sauce and cheese on top. It was still good, but this looks fabulous!
    Yenta Mary recently posted..Vernors Cupcakes for the Detroit TigersMy Profile

  7. Kris says:

    Yum! Do you know how well the rose sauce would reheat? Just wondering if this would reheat well for my man when he is in the semi. He would be so happy to find stuffed shells in his cooler!
    Kris recently posted..Pumpkin Cream CheeseMy Profile

    • FoodieBibi says:

      Yes, Kris! It would reheat just fine and he can add a little splash of milk or cream as well. Not too much just a splash to get the creamy texture back:)

  8. Amanda says:

    Hey, I’m trying to make this and it doesn’t say how much ricotta cheese… Or is it just as desired? They look delicious by the way, I’m excited to try it

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