Pasta Fusion Extraordinaire: Lemon Ricotta Stuffed Shells

In this video I fuse two of my most viral recipes and create a gorgeous new dish: Lemon Ricotta Stuffed Pasta Shells.

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The Pasta Queen is an entertaining yet insightful view into Italian food, culture, and lifestyle.

Its main mission and goal is to promote the true essence and beauty of Italy all over the world.

With over 5 million followers across all social media platforms, Nadia Caterina Munno IS The Pasta Queen.

Born and raised in Rome, of Neapolitan origins, Nadia spent most of her childhood learning the craft of mastering the kitchen and traditional Italian values thanks to generations of women that worked in the world of pasta for centuries.

Just like Nonna Caterina, after which Nadia is named, who started the first pasta factory in the late 1800s.

We are creating a mixed fusion with two of my most viral recipes the creamy lemon spaghetti and the lemon ricotta pasta we’re combining the two into a pasta bake with these amazing giant shells what we’re creating here is a stuffing with lemonade Ricotta and then we’re creating a bechamel sauce to go on

To it which is really a creamy lemon sauce that’s gonna be slathered on top the first thing you want to do is create that ricotta filling for the giant shells and this is simple rigota lemon juice lemon zest pigorino a teach of salt and a scrunch of pepper so we’re

Going to use the ricotta then I’m gonna add a lemon juice I think about two tablespoons of lemon juice some lemon zest scrunch of pepper some pecorino cheese pinch of salt we have the feeling while the pasta is still cooking we are making our Bechamel lemon sauce now this is not a

Regular Bechamel there is no flour in it although there is butter garlic and heavy cream with lemon zest and lemon juice we’re going to be smothering our shells with this one for the topping part of it pasta water is boiling less salt it toss your shells before we actually do the filling and

The bechamel sauce we’re gonna start with 3 tbsp of unsalted butter I’m gonna to mix it in with beautiful minced garlic perfect so three tablespoons of butter go in with two minced garlic cloves and now we let it melt I’m adding straight away the lemon zest Juice give it a nice stir at this point this is a very fast cream five minutes you do not want to burn it Daddy cream goes in you let it bubble on the side mildly just like that it’s time to add the vermicello cheese we use no flour this is my lemon

Bechamel quote unquote sauce we’re using cream instead of milk and we’re using the power of the lemons with the butter and the garlic the moment you see the parmigiano melting you can tell look there’s no parmigiano in there look at this the moment the parmigiano is gone

And it’s melted it’s time to switch out got the sauce we got the feeling the pasta has been ready is Al Dente very Al Dente and it’s been cooling down it’s time to assemble the lemon the ultimate lemon tantras we put a tiny bit of our lemon cream

At the bottom to avoid sticking of the pasta and now we take our extra Dente pasta and we start filling it up Okay we got this gorgeous flower of stuffed shells and now it’s time to cover it with our lemon creamy bechamel sauce go go go go go this is the ultimate Obsession I mean look at this cream falling into all the grasses look at this oh my god wow

Just to create that extra crunchiness on top just sprinkle a little parmigiano this is going in the oven 380 for 25 minutes oh my goodness look at this it’s bubbling with joy and now we’re going to be joyfully eating it put them like that yeah oh my God

I want to try one so bad bye it really wants to make you happy it’s so delicate but also powerful with all the different cheeses it’s basically a four cheese lemon pasta bake make this let me know how it goes let me know if it made you so happy made your loved

Ones happy leave a comment down below make sure you let me know how this recipe turned out don’t forget to subscribe again just in case you haven’t done it at the beginning see you next time remember you are amazing bye foreign