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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
Preheat the oven to 375°F (190°C). Bring a large pot of well-salted water to a boil. Add the jumbo shells and cook for 2 minutes less than the package directions indicate, until just barely pliable but still firm — they will finish cooking in the oven. Drain in a colander, toss with 1 tbsp olive oil to prevent sticking, and spread in a single layer on a clean surface to cool slightly.
In a large mixing bowl, combine the ricotta, 3/4 cup of the mozzarella, 1/4 cup of the Parmesan, the chopped basil, lemon zest, lemon juice, salt, black pepper, and red pepper flakes, if using. Stir until evenly combined.
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