Roasted Fennel and Ricotta Baked Stuffed Shells
These roasted fennel and ricotta baked stuffed shells embody comfort with their flavorful lemon cream sauce, roasted fennel, ricotta and cheesy topping.
Servings: 6 servings
Ingredients
- 8 ounces large shells cooked to al dente
For the filling:
- 1 cup ricotta cheese
- 1 lemon - zested
- 1 tablespoon lemon juice
- 1 teaspoon garlic minced
- 1 cup roasted or sautéed fennel bulb diced
- 1/2 cup parmesan cheese
- pinch of salt
For the sauce:
- 1 tablespoon olive oil
- 2 tablespoons salted butter
- 1 tablespoon garlic minced
- 2 cups milk
- 1 tablespoon corn starch
- 2 tablespoons water
- 3/4 teaspoon salt
- 1/4 cup parmesan cheese
- 2 tablespoons lemon juice
For the topping:
- 1 cup mozzarella
- Parmesan on top
Instructions
- Preheat oven to 400 F.
- Boil shells in salted water according to package directions until they are al dente, drain but leave a little water in the pot to prevent the noodles from sticking together.
- In a bowl, add ricotta, lemon zest, lemon juice, garlic, fennel, parmesan cheese and salt then stir together and set aside.
- In a sauce pan, add olive oil, butter and garlic and sauté until the garlic is fragrant then add milk and bring to a simmer.
- In a small bowl, combine cornstarch and water then stir into the milk mixture.
- Add the salt, parmesan cheese and lemon juice as the sauce simmers and thickens.
- When sauce has thickened, remove from heat and set aside.
- In a baking dish, add some of the sauce on the bottom and then begin filling the shells with the ricotta mixture and laying the shells onto the sauce in the baking dish.
- Once all of the filling is used, add the rest of the sauce on top of the shells, followed by mozzarella and a sprinkle of parmesan cheese.
- Bake for 20 minutes, serve and enjoy.