“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 Post’s recipes editor at the time — was raving about a dish of baked ...

I love this recipe because it's a fantastic and hearty vegetarian main and it's always a hit at our table. It would be a great option for your Easter dinner, as well. Technique tip: Avoid undercooking ...

Pasta has a reputation for being a quick and easy meal, but it’s so much more than that. Beyond the familiar pairing of sauce ...

YORK, Pa. — Olivia's Seafood Stuffed Shells Florentine offer a sneak peak of summer flavors. Pasta shells are stuffed with scallops, shrimp, crab, chopped broccoli and creamy ricotta cheese, then ...

Bring a large pot of water to a boil with pinch of salt and cook the pasta shells as directed on the packaging. Meanwhile wilt the spinach (frozen is okay, just thaw and dry very well). Let the ...

These summer stuffed shells are bursting with seasonal flavor from sweet corn, zucchini, and basil, but they also hit that rich comfort food spot. 27,785 people played the daily Crossword recently.

This is a dish my mother, Ava's grandma, used to make, and Ava just picked it up and made it a part of our repertoire. The shells are such an old-school form of pasta — when you're a kid, they're kind ...