Lemon Ricotta–Stuffed Shells

These jumbo pasta shells skip the old school mozzarella filling and instead are stuffed with a combination of soft ricotta and umami-packed garlic-and-herb Boursin cheese, giving them an incredibly light and creamy texture. A touch of freshly grated lemon zest lends the filling brightness, which pairs well with the mild sweetness from the spinach. To give the jarred marinara sauce a slow-simmered, homemade taste, F&W recipe developer Liz Mervosh stirs in hot honey for additional sweetness and a touch of floral heat. 

Notes from the Food & Wine Test Kitchen

Using a piping bag is a super easy way to quickly fill the pasta shells and reduce any mess. Fill the piping bag with the ricotta filling about halfway up the bag, twist and tie up the top, and cut the corner of the bag with scissors. Gently squeeze the filling into the jumbo shells. Letting the Boursin cheese sit at room temperature for about 10 minutes before whisking it with the ricotta makes it easier to combine and results in a smoother filling.

Suggested pairing

Pair these creamy, lightly spicy shells with a light white with apple-citrus notes, like Alois Lageder Versalto Pinot Bianco.

Make ahead

You can make and stuff the shells through step 4 up to a day in advance. Press plastic wrap directly on the surface of the stuffed shells and refrigerate them. Let them come to room temperature for one hour before baking. Remove the plastic wrap, and cover them tightly with foil before baking as directed. Refrigerate any leftovers up to three days.