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These shells will fill you right up.

We’re on the lookout for spectacular spring recipes and nabbed a new vegetarian entrée on the menu at Chef Harold Dieterle’s NYC outpost The MarrowBroccoli Rabe Stuffed Shells. Dieterle stuffs pasta shells with ricotta and serves them with a broccoli rabe pesto and sauce made with hot cherry peppers. “Being half-Italian, I grew up eating a lot of baked pasta dishes as a kid. I am always looking for modern ways to include them on new menus,” says the winner of Top Chef Season 1.

Related: Harold Dieterle Knows The Secret To Running Three Restaurants At Once