Pasta Shells with Lemon Vinaigrette
Submitted by jgmead
Jumbo pasta shells stuffed with ricotta, lemon zest, chives, and chopped almonds, then drizzled with a bright lemon-Dijon vinaigrette. Served cold or at room temperature.
YIELD
4 servingsPREP
30 minCOOK
15 minREADY
45 minStuffed 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.
Ingredients
Directions
Bring a large pot of water to a boil; cook pasta until al dente.
While pasta is cooking, combine Filling ingredients in a medium bowl.
Set aside.
In a large bowl, combine Vinaigrette ingredients.
Set aside.
When pasta is done, drain well, rinse under cold water, and drain well again.
Toss shells with dressing to coat.
Stuff shells with filling mixture, allowing 1 heaping Tablespoon for each.
Arrange on serving platter.
Drizzle each with some of the remaining dressing.
Top with garnish(es) and serve immediately or chill.
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