Jumbo Stuffed Shells

Jumbo shells stuffed with kale, artichoke, and creamy ricotta make for a rich, satisfying bite.



1.5 hours Class size 1 to 10 guests   $65

Get ready for a fun, virtual, hands-on cooking experience where comfort food meets a fresh, flavorful twist. In this interactive class, you’ll learn how to make jumbo pasta shells stuffed with a rich and creamy ricotta filling, perfectly balanced with tender kale and savory artichokes. We’ll guide you step-by-step through cooking the shells to the ideal texture, preparing the filling, and assembling everything for a beautiful, oven-baked dish. Along the way, you’ll pick up tips for layering flavors, achieving the perfect creamy consistency, and creating a dish that’s both hearty and satisfying. Come ready to cook, ask questions, and enjoy the process—this is a cozy, crowd-pleasing recipe you’ll want to make again and again.
Suitable for
This class is great for team building and other group events.
Your teacher

Plat du Jour
Plat du Jour


I have been cooking and entertaining for over 25 years. I am excited to share my knowledge and culinary expertise with you. I offer a diverse range of online cooking classes designed for home chefs of all skill levels looking to expand their repertoire and elevate their culinary skills with hands-on guidance. I am a master at creating a warm and welcoming setting for guests, as well as crafting seasonal menus featuring high-quality ingredients. What started out as planning dinners for my family of five has turned into a true passion for cooking. I have created special dishes for my kids (now adults) and unique menus for dinner parties. Plat du Jour, French for “Today’s Special”, is all about creating “special” dishes.
I love to recreate meals from restaurants while adding my own twist. My husband is my guinea pig, my business consultant and my cheerleader. My greatest reward is seeing the reaction on people’s faces after their first bite of my food. For years my friends have asked me to teach them to cook. The gratification I feel when they realize they have made a delicious dish on their own is immeasurable. Having been informally trained through courses at the Culinary Institute of America in Hyde Park, New York and through cooking classes in France, Italy, Spain, China and Vietnam, I look forward to sharing my tips and tricks with cooks of all ages.
I love the beach, fine wine and dinner table conversations.

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2026-11-20 15:00:00
class 0 4FHB8OR140 b96a490f1dd90bcefdba5812d2d1076a 1 production new-york-city New York City NY US new-york-city