Pass the pasta and wine (and everything else I love about being Italian)
Anyone that looks at me for more than about 10 seconds could probably figure out that I’m part Italian, which means a few things:
I talk and laugh RIDICULOUSLY loud. Like ear piercingly loud. Sorry to everyone who’s been impacted by this.
I love pasta, and obviously Italian is one of my favorite foods.
I love food in general, and all get-togethers in my family require a LOT of it (and wine...)
I’m also part Irish, which could probably lead itself to a completely different blog post. ;)
Being that I’m Italian from my Mom’s side, she was always making my brother and I pasta dishes growing up. It was hands-down her favorite meal to make, and what she was best at. She has always said she could eat pasta for every meal… if she could get away with it. I definitely caught that bug because I’m totally the same way. Our pasta meals are a slightly different today because we both eat gluten-free, but our love for a good pasta dish will never change!
My mom always used olive oil when she cooked, specifically Filippo Berio products. It was such a staple in my house always, and I never thought much of it. Needless to say, that’s another tradition that has carried on with me over the years. So when this company, that I’ve known for basically my entire life, reached out to ask if I would be interested in partnering with them, I was ecastic!
I’m a huge pesto lover (mmmm BASIL) so when I found out that Filippo Berio came out with pesto sauces I was like uhh SOLD. Dinner was prepped and on the table in less than 30 minutes!
They have 5 different kinds of pesto, with my two faves being their traditional pesto (can’t go wrong with the OG) and tomato and ricotta. DELISH. So of course I had to make a stuffed shell recipe that incorporated both! Recipe can be found below. Dooo it.
Note: I am SO EXCITED about this weekend (9/22) because Filippo Berio will be at this year’s Greenwich Food + Wine Festival, among SO MANY amazing brands! It’s basically a day FILLED with food tastings, wine/liquor tastings, and live music…including Tim McGraw. So yeah, unlimited food, PLUS wine, PLUS a Tim McGraw concert?!….yeahhh, that didn’t take much convincing. Tickets are still on sale so click here to learn more and purchase your tickets. I’ll be worth every penny! Let me know if you’re going because I’d love to meet up!
Double Pesto Stuffed Shells
1 box gluten-free pasta shells (I used brown rice shells)
1/2 jar Filippo Berio Pesto Sauce
1 jar Filippo Berio Tomato Ricotta Pesto Sauce
1 package organic ground turkey
1/2 tub of ricotta cheese (could sub DF ricotta alternative)
1. Preheat the oven to 350 degrees F.
2. Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the cooking time on the package. Drain and rinse in cool water. Set aside.
3. In a bowl, mix together the ricotta and Filippo Berio Pesto sauce. Stir until combined.
4. To assemble, coat the bottom of a baking dish with some Filippo Berio Tomato Ricotta Pesto sauce. Fill each half-cooked shell with the cheese mixture and place face-down on the sauce. Repeat with the shells until the cheese mixture is gone. Top the shells with the remaining sauce.
5. Bake until hot and bubbly, 25 minutes.
Note: I made the stuffed shells like you make any stuffed shell recipe except I mixed the ricotta with the traditional pesto sauce to give it that amazing basil flavor, and then covered all of the shells and ground turkey in the tomato ricotta pesto sauce (best of both worlds, my friends!). You could always just use one of the pestos for the entire recipe, but I say go big or go home!