Forgot to add this freezes well and makes two batches - one for now, one for the freezer.

When I make them I usually use this recipe as a base.

http://www.myrecipes.com/recipe/four-cheese-stuffed-shells-with-smoky-marinara-10000000428921/

You can add other puréed/minced veggies (artichoke hearts, roasted peppers, broccoli, zucchini....) to the filling or some chopped veggies to the sauce. I've only used fresh ricotta and whipped cottage cheese and add freshly grated nutmeg and sometimes a pinch of fresh lemon zest and/or fresh basil.

Oh shoot- Giada poster here- I also add an egg!

I mix shredded mozzarella and ricotta, season with salt, pepper, parsley and a sprinkle or three of ground nutmeg, and make sure to add egg to stiffen the filling. Just use whatever red sauce I have around, since for me, the cheese is key. If you want to add veggies, I'd add them in the sauce, personally.

I use a filling that I got from a lasagne recipe in a Southern Junior League cookbook that I got back in the 80's. I use 2 parts ricotta, 1 part cream cheese, 1 part sour cream and shredded mozzarella to taste (usually close to 2 parts). So something like 16 oz ricotta, 8 oz cream cheese, 8 oz sour cream, 12-16 oz shredded mozzarella. Stuff into cooked shells. Cover with your favorite red sauce. Sprinkle any leftover shredded mozzarella on top and bake.

Sometimes I'll also add chopped spinach and chopped green chiles (something like 1/2 part of each, like 4 oz for the above proportions).

OP here- I love marscapone- I just wasn't sure how it would be after baking? The ravioli only boil for a few mins. But maybe you could google recipes for baking marscapone and see what they say? I hope you enjoy it!

Anonymous wrote:So back in the day Giada did a recipe for homemade ravioli with mushrooms and spinach, and she used wonton wrappers. That was way too much effort for me, so I made the vegetable portion of the filling, mixed it with ricotta and parmesan rather than marscapone, and stuffed it into shells. Covered with red sauce. Baked for like 45 mins on 350. SO GOOD.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/spinach-and-mushroom-ravioli-recipe2/index.html

Thanks so much! It looks so delicious. I think I will make it your way but keep the marscapone in addition to the ricotta. Or would that taste weird?

So back in the day Giada did a recipe for homemade ravioli with mushrooms and spinach, and she used wonton wrappers. That was way too much effort for me, so I made the vegetable portion of the filling, mixed it with ricotta and parmesan rather than marscapone, and stuffed it into shells. Covered with red sauce. Baked for like 45 mins on 350. SO GOOD.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/spinach-and-mushroom-ravioli-recipe2/index.html

I want to make stuffed shells and I would love to see your favorite recipes. I prefer to go meatless, and I love all kinds of cheese and vegetables.

TIA