Stuffed shells with fresh ricotta,Tomato ragu, basil and parmesan - Recipe | Josh Capon
Chef Capon’s culinary journey started when he was discovered by the legendary chef Charlie Palmer following his graduation from Johnson & Wales University.
Ingredients
- 12 oz pasta shells
- 32 oz fresh ricotta
- 16 oz shredded mozzarella
- 1 cup grated Parmesan
- 1 bunch basil
- 1 teaspoon chili pepper flake
- 1 pinch nutmeg
- 32 oz tomato sauce
- 1/2 cup evoo
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