Ricotta-stuffed shells with burrata, mushrooms, and herbs from Nothing Fancy: Unfussy Food for Having People Over (page 260) by Alison Roman

Ingredients

lemons
ricotta cheese
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Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Vinegared apples with persimmon and white cheddar; Garlicky broccoli and greens with hazelnut and coriander

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

ginger2212 on October 24, 2021

These were delicious but very rich. I'll probably never make again but enjoyed eating.
anya_sf on January 22, 2020

I'm too lazy to stuff shells, so I followed the suggestion to use rigatoni (the whole 1 pound box) and just mixed the cooked pasta with the ricotta mixture. Using a mixture of hedgehog, trumpet, cremini, and button mushrooms, a lot of liquid was exuded during the roasting process, so I had to drain that off for the mushrooms to brown. I roasted the mushrooms a day ahead so this recipe was actually doable on a weeknight. I love mushrooms and cheese and thought this was just fabulous. The herb topping really brightened the flavors.
pattyatbryce on December 09, 2019

Definitely takes some time, but not very hard at all. The tip about olive oil on pasta after draining was a good one. I made it with burrata, but fresh mozzarella would be an adequate swap.