Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Stuffed shells, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Everyone in my household highly regards Italian dishes like pasta, pizza, and stuffed shells. My husband loves these meals too but he hates ricotta. In fact, my neighbor’s husband hates ricotta, too. What’s the deal with husbands hating on ricotta? I personally think the stuff is uh-mazing! If you have a husband who hates ricotta, never fear. You can replace it with cottage cheese, instead. So, see? This recipe is versatile and works for everyone because it is just that awesome.
I have to admit that I love ricotta and made a smaller pan of this delicious dish for myself using the creamy and ever so dreamy cheese. I just couldn’t help myself. I really don’t understand my husband’s aversion to ricotta cheese but it is what it is. Enjoy!
Recipe and photo courtesy of The Viewpoint.
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