Chef notes
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 of like a precursor to ravioli. The acid of the tomatoes and the creaminess of the ricotta work together to bring this dish to life.
Ava sometimes likes to drizzle olive oil over a few 1/2-inch-think eggplant rounds, sprinkle them with salt and bake them on a baking sheet lined with parchment paper alongside the shells. She serves them like a stack of pancakes on the side (and, like a substitute for sausages or meatballs with the shells — my mom would've loved this smart swap). Broccolini would work well here, too.
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