Every once in a while, I’m lucky enough to stumble upon a new recipe and know instantly that it’ll become part of our weekday dinner repertoire. This light, flavorful baked pasta — shells stuffed with ricotta, fontina, fennel and radicchio — is one of those recipes.
It had been staring at me temptingly, all cheesy and crusty, from the cover of Food & Wine, and by last week I could no longer resist. I sautéed fennel, radicchio and onions in a large pan while boiling up the jumbo shells, and then I stuffed them individually with a mixture of the sautéed veggies, fresh ricotta, shredded fontina cheese, eggs and parsley. While I prefer to make my…