Chef and cookbook author Reed Alexander shares his favorite recipes for lighter Italian fare. His chopped Caprese salad and shrimp- and scallop-stuffed shells are healthy, delicious and a breeze ...

Preheat oven to 375°F. Bring a large pot of salted water to a boil over high. Add shells; cook, stirring often, over high until al dente, 8 to 10 minutes. Drain shells, running under cold water to ...

Jumbo shells stuffed with spinach and mozzarella and ricotta cheeses sit in a bed of marinara sauce. (Gretchen McKay/Pittsburgh Post-Gazette) Have you been feeling a little cooped lately up with all ...

Cook the noodles according to the package directions. Drain and set aside to cool. Preheat the oven to 400 degrees. Squeeze the spinach as dry as possible and set aside. If using fresh spinach, blanch ...

Ricotta what?! Who needs ricotta? These stuffed shells are outstanding and the tofu mixture can easily be used for lasagna. Also, if you don’t have any French or Italian bread, make garlic toast ...

Chef Tim shares his delicious Italian Sausage Stuffed Pasta Shells recipe using ricotta cheese, Blazing Bella Lemon EVOO, and barrel aged balsamic vinegar. Brown University shooting: What we know ...

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