Gardens are Easy.

Located in southwest Michigan, Elzinga & Hoeksema Greenhouses is a sustainable commercial operation with over 30 acres of greenhouse production, producing a wide variety of flowering annuals, vegetables, herbs and accent plants.

Ricotta Stuffed Pasta Shells

Simple Italian dish that is easy to make.

Featuring the following Elzinga plants:

Sage, Rosemary

	20 large pasta shells
	1 ½ c. ricotta cheese
	2 egg yolks
	½ tsp. kosher salt
	¼ tsp. fresh ground black pepper

	¼ c. grated Parmesan Cheese
	2 tbs. unsalted butter
	2 tbs. chopped Fresh Flavor™ rosemary or sage leaves
	1 tbs. olive oil
	1- 24 oz. jar marinara sauce

Directions

Preheat oven to 375º. Boil shells for apprx. 7-8 minutes (almost dente).

In a large bowl, combine ricotta cheese, egg yolks, salt, ½ of pepper and ½ of Parmesan cheese.

Heat butter in skillet over med. Heat until melted, cook until the butter begins to turn brown. Add rosemary or sage and cook until the butter turns golden brown. Remove from heat and immediately add to ricotta mixture, stir.

Drain shells and return to pot, drizzle with olive oil, toss. Spread ¼ cup of marinara in baking dish. Fill each shell with ricotta mix and put in dish. Spoon remainder of marinara on shells. Sprinkle with Parmesan and pepper.

Cover with foil and bake for 20 minutes or until marinara is bubbly. Remove foil and bake another 10 minutes until shells brown.

Additional Information

Difficulty Level: 2 · Preparation Time: 15 min · Cooking Time: 30 min ·