Want to showcase this cheese on your menu? Serve up something sensational with these innovative concepts.
Galbani® Lemon Ricotta Pancakes
Galbani® Grilled Dessert Pizza
Galbani® Mafaldine, Mushrooms & Mascarpone
Galbani® Cinque-Formaggi Artichoke Dip
Galbani® Mini Tiramisu Trifles
Galbani® Creamy Paccheri Pasta
The Metro Pizza Sicilian by Chef John Arena
Donatella’s Slice of Joy Cheesecake
Galbani® Scrumptious S'Mores Pizza
Galbani® Lemon Ricotta Zeppole
Galbani® Pumpkin Meringue Cheesecake
Galbani® Creamy Mascarpone Mushroom Farrotto
Galbani® Three-Cheese Salami Calzone
Galbani® Mascarpone Napoleon
Galbani® Zucchini Flower Pizza
Galbani® Garden Fresh Lasagna
Tastes of Summer Cheese Plate
Galbani® Seafood Stuffed Shells
Galbani® Mascarpone Coconut Crepe Cake
Galbani® Ricotta & Mascarpone Mousse
Galbani® Ravioli Alla Donatella
Galbani® Honey Truffle Bruchetta
Galbani® Limoncello Cannoli
The Winter Cheese Plate
Galbani® Whipped Ricotta Parfait
Galbani® Butternut Squash Ravioli
Galbani® Wild Mushroom Ragu
Galbani® Roasted Tomato Soup
Galbani® Ricotta Fritters
Galbani® Stuffed Zucchini Flowers
Galbani® Crostini Trio
Galbani® Autumn Harvest Pie
Galbani® Fig & Pig Pizza
Galbani® Baked Mac & Cheese
Galbani® Truffle Lasagna
Galbani® Stuffed Chicken Roulades
Galbani® Limoncello Ricotta Cheesecake
Galbani® Lime Ricotta Pancakes
Galbani® Seafood Stuffed Shells
Dry jumbo pasta shells
2 ½ cups
Galbani Whole Milk Ricotta
Parsley, finely chopped (divided)
Tarragon, finely chopped
Shrimp, peeled, deveined, tails removed and roughly chopped
Lobster meat, chopped
Thyme, finely chopped, for garnish
Kosher salt and freshly ground black pepper to taste
Medium garlic cloves, minced
1 ½ cups
Heavy whipping cream
Galbani Bel Paese, cut into cubes
Kosher salt and white pepper to taste
Cook pasta shells and remove from boiling water one minute before required package directions. Rinse with cold water, drain again.
Preheat oven to 350 degrees.
In a clean bowl, combine egg yolks, Ricotta, Parmesan, one tbsp. parsley, and tarragon. Mix well and set aside.
Clean and pat dry shrimp and lobster. Heat oil in large skillet over medium-high heat. Add shrimp and lobster to skillet, and lightly season with kosher salt and freshly ground black pepper. Cook for just a couple of minutes and remove from heat. Set aside to cool thoroughly.
Gently fold cooled shrimp and lobster into Ricotta mixture.
Spoon Ricotta and seafood mixture into each shell.
Melt butter in skillet over medium low heat. Add garlic, and cook for a couple minutes, being careful that garlic doesn’t turn color.
Add heavy whipping cream and 1 tbsp. of all-purpose flour. Simmer for about 4 minutes while stirring continuously.
Add Bel Paese and continue to stir until cheese is completely melted. Season with kosher salt and white pepper.
Set aside 2 tbsp. of cheese sauce and stir in paprika for a pink-colored garnish.
Pour half of Bel Paese cheese sauce into an ungreased baking dish.
Arrange stuffed shells on top of sauce. Spoon some more sauce over each shell.
Cover dish with foil and bake for 20 minutes.
Remove foil and change oven from “bake” to “broil.” Broil uncovered on high for 3 minutes.
Remove from oven and assemble on serving plates. Garnish with lobster tails, sprinkle thyme and remaining parsley, and add pink sauce for color.