These cheese-stuffed shells are packed with a creamy ricotta filling and saucy summer vegetables like eggplant and zucchini. The best part is a simple trick: stuff the pasta shells dry and let them ...

These butternut squash and cheese-stuffed shells feature a rich, cheesy, creamy, sausage-infused filling.

Few ingredients work as beautifully in both sweet and savory dishes as ricotta. One minute it can be folded into pasta for dinner, the next you can be whipping up a cheesecake for dessert. Although ...

“What did you put in the ricotta?” Ann Maloney asked me. We were at a holiday party for the Food team at my house, and Ann — The Washington Post’s recipes editor at the time — was raving about a dish ...

Home-style Italian American dishes such as lasagna and stuffed shells endure for good reason: They are filling family favorites. A little tinkering and some added vegetables make these dishes more ...

There's something irresistible about a local farmers' market in late summer. There are so many yummy fruits and vegetables in season right now — including zucchini. I love zucchini and often buy it to ...

Stuffed shells! Who can resist them, and the nice thing is they can be filled with just about anything from vegetables to grains, meats, cheese, leftovers and fish. I like to make them a day ahead and ...

Stuffed vegetables are popular these days because eggplant, peppers, zucchini and tomatoes, which are perfect for stuffing, are at the height of their seasons. Usually the stuffings are made from meat ...

Stuffed vegetables are popular these days because eggplant, peppers, zucchini and tomatoes, which are perfect for stuffing, are at the height of their seasons. Usually the stuffings are made from meat ...