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Cheese Shells with Homemade Ricotta Cheese Filling in Sansonetti Sauce Marinara Sauce




Ricotta Cheese Filling

  • 1 gallon whole milk

  • white vinegar or apple cider vinegar

  • 1/2 cup Parmesan cheese

  • 3 eggs

  • 1/4 cup parsley

  • 1 teaspoon salt

  • dash of pepper


Ricotta Cheese Filling

  • Let milk sit at room temperature overnight.

  • Pour milk into a 4 qt. stainless steel pot and slowly heat to 200 degrees, do not allow it to boil.

  • Add white vinegar or apple cider vinegar.

  • Milk will begin to curdle- slowly skim off the curds into a strainer to drain.

  • Refrigerate and let cool

  • When cheese has cooled, add parmesan cheese, eggs, parsley, salt, and pepper and mix.


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