Ricotta shells

Preparation info
  • Serves


    • Difficulty


    • Ready in

      3 hr 30

Appears in
Pasta: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1998

  • About

The extensive cooking time for this dish may seem alarming at first glance, however, it is worth noting that in fact both the rich tomato sauce and the finished cheese and herb stuffed pasta shells spend much time cooking in the oven, leaving you free to do other things.


  • 40 g ( oz) unsalted butter.
  • 60 g (2


  1. Preheat the oven to moderate 180°C (350°F/Gas 4). To make the tomato sauce, melt the butter over medium heat in a large ovenproof pan (with a lid). Add the bacon and cook until golden brown. Add the onion and carrot and