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Webisode Wednesday: Stuffed Shells with Homemade Ricotta

By Kelsey Banfield |

Stuffed Shells with Homemade RicottaStuffed Shells with Homemade Ricotta is one of my all-time favorite family dinners. Many times people associate this dish with heavy cheese and loads of dense pasta, but I like to make a lighter version. I make a creamy homemade ricotta and a light tomato sauce, and always keep the amount of cheese on the manageable side. Best of all, this is a great make-ahead dish. I make it while my daughter is napping and leave it in the fridge for the afternoon. That way dinner is a snap to prepare in the evening. This can even made up to a day ahead of time which is great for working parents, too. And, don’t worry, if you don’t have time to make the homemade ricotta you can use store-bought as well!


For Recipe please visit The Naptime Chef.

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About Kelsey Banfield

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Kelsey Banfield

Kelsey Banfield is the food writer and the founder of The Naptime Chef. She writes a daily food column for Babble Food and her food writing has also appeared in the places like Parents magazine, and Martha Stewart Living. Kelsey lives in southern Connecticut with her husband and daughter. Read bio and latest posts → Read Kelsey's latest posts →

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