Active Time
45 MIN
Total Time
1 HR 45 MIN
Yield
Serves : 6
© Christina Holmes

How to Make It

Step 1    

Preheat the oven to 375°. In a large, deep skillet, melt the butter in the oil. Add the fennel and onion and cook over moderate heat, stirring occasionally, until lightly browned, about 15 minutes; add water as needed to keep the vegetables from scorching. Add the radicchio and cook until very soft, about 10 minutes, adding water as needed. Scrape the vegetables into a bowl and let cool.

Step 2    

Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain and cool under running water. Pat the shells dry.

Step 3    

Fold the ricotta, 1 cup of the Fontina and the parsley into the vegetables and season with salt and pepper. Stir in the eggs.

Step 4    

In another bowl, mix the marinara sauce with the heavy cream. Pour 1 1/2 cups into a 9-by-13-inch baking dish. Stuff each shell with a slightly rounded tablespoon of the filling and nestle the shells in the sauce as close together as possible. Drizzle 1 cup of the remaining sauce on top and sprinkle with the remaining 1/2 cup of Fontina.

Step 5    

Bake the shells for about 40 minutes, until golden. Let rest for 15 minutes. Warm the remaining sauce and serve on the side.

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