My daughter, Kylie, is not a lover of pasta. I, however, am a lover of pasta. So …. when she was watching an episode of The Pioneer Woman with me last week and watched Ree Drummond make stuffed shells, Kylie said to me “now, that’s a pasta I’d eat!” Yippee, was what first came to mind. I’ll make it next week, I said to myself and jumped on that opportunity before my daughter forgot what she promised.
Well, it was a big hit at our house! However, when I made the recipe, I did make a few changes. Not because I thought it needed changing, just out of necessity of not having enough ricotta to double the recipe. Ree used Ricotta cheese (30 oz). I was almost doubling the recipe and only had 30 ounces of Ricotta, so I added two 8-ounce containers of mascarpone. I also added the zest of one lemon and the juice of half a lemon. I added an extra egg to the mixture and also upped the basil leaves to 18 and the chopped parsley to 4 tbsp. I also upped the parmesan to 1/2 c. grated and 1/2 c. finely grated. This was such a yummy dinner, I can’t wait to make it again. I’m actually heading out of town for a few days next week, so I froze what was left so Dennis and Kylie could enjoy this dinner again while I’m away.
I did have extra cheese mixture, so I’m deciding how to best use that. I’m envisioning chicken breasts pounded out thin and spread with the mixture. I’ll roll it up and wrap with prosciutto. I will post pictures of this one after I try it in the next few days.