Pasta Shells with Lemon Vinaigrette

Stuffed pasta shells don’t have to be baked in red sauce. These jumbo shells get filled with a lemony ricotta mixture studded with chopped almonds and fresh chives, then dressed in a sharp lemon-Dijon vinaigrette instead of anything heavy or creamy.

The lemon zest in the filling and the lemon juice in the vinaigrette hit from two different angles. The zest gives you fragrant citrus oil, concentrated and floral. The juice in the dressing brings bright acidity that cuts through the richness of the ricotta.

Chopped almonds mixed into the filling add crunch that you don’t expect in a stuffed shell. It’s a textural surprise against the soft ricotta and tender pasta, and the nutty flavor pairs naturally with lemon.

Rinse the cooked shells under cold water immediately after draining. This stops the cooking and firms them up enough to hold their shape when you stuff them.

Chef Tips

• Cook one or two extra shells. Jumbo shells tear easily, and having backups saves frustration.
• Toss the drained shells lightly in the vinaigrette before stuffing. This prevents them from sticking together and flavors the outside.
• Let the filled shells sit at least 15 minutes before serving so the flavors meld. They’re even better after an hour in the fridge.

Variations

• Add sun-dried tomatoes to the ricotta filling for a sweet, concentrated tomato bite.
• Swap the almonds for toasted pine nuts or pistachios.
• Mix in crumbled goat cheese with the ricotta for a tangier filling.