Conchiglioni is a type of jumbo shell-shaped pasta from Puglia, Italy, that emerged in the 18th and 19th century. It’s fabulous stuffed with anything cheesy and baked in an ocean of basil marinara. Tonight we’ll talk about quality factors in store-bought pasta and how to build flavor in any sauce (in this case, we will practice with marinara). Ricotta, lemon and some broccoli rabe fold together to make our filling. It’s another great weeknight to be In the Kitchen! Come get inspired with us.

Demonstration style class with Ava. You’ll eat a light dinner during class and take home marinara!