Name: Ricotta-and-Fontina-Stuffed Shells with Fennel and Radicchio
Total time: 105 min
Ingredients: Freshly ground pepper; 2 tablespoons unsalted butter; 2 cups fresh ricotta cheese; 1/4 cup chopped parsley; 2 pounds fennel bulbs, thinly sliced; 1/2 cup heavy cream; 6 ounces Italian Fontina cheese, shredded; 2 large eggs, beaten; 12 ounces jumbo shells; 3 cups Best-Ever Marinara or jarred sauce; 1 medium sweet onion, thinly sliced; 2 medium heads of radicchio , chopped; 2 tablespoons extra-virgin olive oil

Stuffed Shells

These delicious stuffed shells get flavor from a mixture of two kinds of cheese and vegetables.

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Milk

Eggs

Wheat

Vegetarian

Seasonings

gram

pepper

Butter & Margarine

unsalted butter

Cheese

ricotta cheese

Fresh Vegetables

fresh parsley

fresh fennel

Creams & Creamers

milliliter

heavy cream

fontina cheese

eggs

Pastas & Noodles

jumbo pasta shells

Pasta Sauces

marinara sauce

vidalia onion

radicchio

Oils

extra virgin olive oil

Trans fatty acids

Lactose

Carbohydrates

Vitamin K

Vitamins

Vitamin D

Lutein+zeaxanthin

Beta-cryptoxanthin

Dietary Fiber

Added Sugar

Sugar

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Vitamin A

Beta-carotene

Cholesterol

Choline

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Vitamin C

Selenium

Minerals

Manganese

Copper

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Protein

Calories

Water

Calories from Fat

Lycopene

Alpha-carotene

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Ricotta-and-Fontina-Stuffed Shells with Fennel and Radicchio

Baking Goods

Dairy

Produce

Pasta, Sauces, Grain

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