Poblano‑Stuffed Shells with Tomatillo Salsa

Ingredients

• 8 pieces large pasta shells
• 2 whole poblano pepper
• 1 cup ricotta cheese
• 8 medium tomatillos
• 1/2 cup onion
• 2 pieces garlic cloves
• 1/2 cup vegetable broth
• 2 tablespoons olive oil
• 2 tablespoons fresh cilantro(optional)
• 1 tablespoon lime juice(optional)
• to taste salt
• to taste black pepper

Instructions

1. 1

   Preheat the oven to 375°F (190°C). Roast the poblano peppers over an open flame or under a broiler until the skins blister, then place in a bowl, cover for 5 minutes, peel, seed, and finely chop.

2. 2

   Cook the pasta shells in salted boiling water until al dente (about 9 minutes), drain, and set aside.

3. 3

   In a skillet, heat 1 tablespoon of olive oil over medium heat; add the chopped onion and garlic, sauté until translucent (3‑4 minutes). Add the roasted poblano, ricotta, salt, pepper, and optional cilantro; mix until combined, then spoon the mixture into the cooked shells.

4. 4

   For the tomatillo salsa, combine tomatillos, remaining 1 tablespoon olive oil, onion, garlic, and a pinch of salt in a blender; blend until smooth. Transfer to a baking dish, stir in vegetable broth, and bring to a gentle simmer on the stovetop for 5 minutes.

5. 5

   Arrange the stuffed shells in the sauce‑covered baking dish, cover with foil, and bake for 20 minutes. Remove foil and bake an additional 5‑7 minutes until the sauce bubbles and the tops are lightly golden.

6. 6

   Finish with a drizzle of lime juice and extra cilantro if desired; serve hot.