Name: Baked Red Pepper Shells with Burrata
Cook time: 4500 s
Total time: 4500 s
Yield: 3-4
Ingredients: medium large red bell peppers, halved and seeded; medium Roma tomatoes, halved; medium shallots, peeled and halved; head garlic, top trimmed to expose the cloves; extra virgin olive oil, divided; Kosher salt, to taste; heavy cream; fresh basil leaves; (285 g) pasta shells; freshly grated Parmigiano Reggiano, divided; For Serving; burrata (about 4 ounces), torn into pieces; Freshly grated Parmigiano Reggiano, to taste; Red pepper flakes, to taste; Extra virgin olive oil, for drizzling; fresh basil leaves, whole or torn

Yarin Danieli

Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Italian-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

Yarin Danieli

Baked Red Pepper Shells with Burrata

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