- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 pounds fennel bulbs, thinly sliced
- 1 medium sweet onion, thinly sliced
- 2 medium heads of radicchio (10 ounces total), chopped
- 12 ounces jumbo shells
- 2 cups fresh ricotta cheese
- 6 ounces Italian Fontina cheese, shredded (1 1/2 cups)
- 1/4 cup chopped parsley
- Freshly ground pepper
- 2 large eggs, beaten
- 3 cups Best-Ever Marinara or jarred sauce
- 1/2 cup heavy cream
- 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.
- 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.
- Fold the ricotta, 1 cup of the Fontina and the parsley into the vegetables and season with salt and pepper. Stir in the eggs.
- 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.
- Bake the shells for about 40 minutes, until golden. Let rest for 15 minutes. Warm the remaining sauce and serve on the side.
Floral, light-bodied Italian red.