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Stuffed Shells: Pasta Shells with Lemon Vinaigrette

Source of Recipe

Morton's Recipes


List of Ingredients

12 jumbo pasta shells

FILLING:
1 cup ricotta cheese
3 tablespoons chopped fresh chives
3/4 teaspoon black pepper
2 tablespoons grated lemon rind
1/2 cup very finely chopped almonds

VINAIGRETTE:
1/4 cup lemon juice
2 tablespoons olive oil
1 teaspoon Dijon mustard
2 tablespoons chopped fresh parsley
fresh basil, minced
1 clove garlic, finely minced



Recipe

Bring a large pot of water to a boil; cook pasta until al dente. While pasta is cooking, combine FILLING ingredients in a med 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. VARIATIONS: - substitute 6 pieces of lasagna for pasta shells, spread each. Serves 4.