Heart-Stuffed Shells in Lemon Ricotta Bechamel

Emily’s Rating Chris’s Rating
7 / 10 7.5 / 10

PastaAnother Smitten Kitchen recipe that was pretty good. Deb seems to have lots of dishes that are doubles, but not any that are homeruns yet. Having said that, this was good, and I would definitely make again.


6/26/14 – I made these again and thought they were a lot better the second time around for some reason. I think the big difference is I actually made the bechamel correctly – last time I added the flour too quickly and it became lumpy – this time I was able to get a really nice consistency.

Artichoke stuffed shells

Dish Heart-Stuffed Shells in Lemon Ricotta Bechamel
Recipe Source Smitten Kitchen Cookbook
Difficulty 5 / 10
Time to Complete  ~2 hours
Sides Served Arugula Salad and Garlic Bread
Leftovers? Yes – served 5
Lessons Learned Frozen artichoke hearts are pretty good – especially compared to the work it takes to get a real artichoke heart free
Any Recipe Deviations? Nope
Make Again? Yep
Changes Next Time? Nope
This entry was posted in Italian, Keepers, Main Dishes, Pasta and tagged . Bookmark the permalink.

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