The Key To Making Amazing Stuffed Shells
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- Опубликовано: 1 окт 2020
- In this fourth episode of the meat sauce series, I show you how to make stuffed shells with spinach and meat sauce. The shells are stuffed with a delicious ricotta, Pecorino Romano, spinach, and mozzarella cheese filling. They are then baked with meat sauce on the top and bottom and covered with mozzarella cheese. I hope you enjoy these stuffed shells with meat sauce recipe!
USE THIS MEAT SAUCE • Italian Meat Sauce wit...
WATCH THE WHOLE MEAT SAUCE SERIES • Recipes To Make With M...
INGREDIENTS:
- 3-4 cups meat sauce
- 1 box or bag of extra large pasta shells
CHEESE FILLING - mix together until creamy
- 1 pound ricotta
- 1 pound mozzarella cheese - shredded - use half for filling and reserve half for topping
- 1/2 cup parsley - minced
- 5 ounces baby spinach - blanch and squeeze water out
- 1/2 cup Pecorino Romano cheese
- 2 large eggs - beaten
INSTRUCTIONS:
1. In boiling salted water (2 tablespoons kosher salt per gallon water) add a drop of olive oil and cook pasta shells until very al dente. Stir frequently to avoid sticking.
2. Strain the shells and place on clean kitchen towels. Allow shells to cool before stuffing.
3. Mix cheese filling and place in a pastry or plastic bag. Cut off the tip of bag and squeeze the filling into each shell.
4. Lay a 1/2" thick layer of meat sauce into a large non-stick baking dish. Place all of the stuffed shells into the meat sauce lined baking dish.
5. Place a layer of sauce on top of the shells but do not completely cover the shells. Sprinkle the remaining half of mozzarella cheese on top of the shells.
6. Cover the stuffed shells with a layer of parchment paper then foil to avoid sticking or alternatively lightly oil the foil before placing on top. Bake the shells at 400f for 30 minutes, then removing covering and bake for 15 minutes more until bubbly and crispy. Enjoy!
NOTE: Serve with more meat sauce and grated Pecorino Romano or Parmigiano Reggiano.
WEBSITE:
www.sipandfeast.com/
INSTAGRAM:
/ sipandfeast 
Хобби
I know I'm late here, but I'm making your recipe this week. First attempt at stuffed shells, but i watched your video 3x already. I feel confident I can do this. Thanks for all the details.
I love your technique and how you are not hesitant to mention the brands you use. And totally love your tips for making it easier - plastic bag, parchment, etc. You are up at the top of my Go-To Italian recipe creators - wonderful!!!!
There is no way I could watch your videos if I were on a diet. So appealing! Yum.
Lol thanks! I definitely do not make diet food. The side dishes I've made are pretty healthy though.😄
Have been making stuffed shells for years, but this recipe is absolutely the best I have ever made. Used 1/2 lb Ground Beef and one jar or Raos marinara for the sauce. This is a keeper for sure!
such a nice presentation, the food, the soothing music, the voice overs...top not instruction, great channel!
Thanks very much! Appreciate the compliments🙏
These dishes always look so delicious. The ones I’ve tried so far have been amazing. I love how you encourage family involvement.
Thanks! That's what it's all about for me.
@@SipandFeastinstead of spinich, how about a small jar of Decicc o pesto?
I absolutely love your show! You make me want to cook everything you make. Also, although you're usually talking the entire time of your demonstration, you're never boring, and everything you share with your viewers is very useful information. I also enjoy watching your children come in to critique your creations for us. (Such lucky kids! I hope they really appreciate you.) I'm a fairly new viewer, but even though there are likely many episodes of your show that I haven't yet seen, please keep it coming, as this is my new fav show to binge watch. 🙂 Thank you!!
Thanks so much and welcome to the channel!
No idea how you don't have more likes on this, it's phenomenal!
This would be one of those days when I want to cook and take my time with coffee and jazz playing in the background....taking my time. :)
Delicious recipe- thank you❣️
I made a huge batch of the Sunday sauce several weeks ago and have kept batches in the freezer. I have made almost everything in the series; and this is just another amazing dish. Please keep making and posting these authentic Italian recipes. The recipes are the real deal, delicious and healthy for your family not just some BS to get clicks and views. Thank you for being real and sharing the insights & secrets to amazing Italian food.
Thanks! Really appreciate it.
Great stuff.
Thanks for sharing.
Awesome
Looks delicious - will definitely be cooking up this one. Thank you 👍🏼
excellent thank you
You are a fabulous cook and teacher, love your show and your family. I’ve watched all the great cooks, but I’m still learning.
I’ve always wondered about how to do these…the content you are putting out is great! I’ve always loved Italian-American food, and over the last 15-20 years, I’ve learned how to make a few basic dishes (I like to think I’ve learned how to do them well - my family likes them anyways), but your content has opened a whole new world of possibilities for me. I am really grateful for the episode you put out about how to do a NY Pizza in a typical home oven. Where I live, it is difficult to find a decent NY slice which, I know, is illegal in some states. Well, if it’s not, it should be. 😆
Thanks a lot man. I appreciate the support. That pizza episode and series took the most work out of any videos I've done.
Your trick works like a dream! These are fantastic. I’m eating them right now.
Thanks for helping me pull this one off. Family loved it. Will be making again 👍
Omg this is too good!!! 😭 Amazing...Thank you!!!!👌👌👌👌👌
Excellent as always sir
Thank you for the wonderful tips 😊 You made my life so much easier when making these. Great recipe too
Thank you! I will definitely be doing this for my holidays dinner :) 😀
Parchment paper for not sticking…pure genius!!!
Great stuff. Love seeing a fellow Long Islander put out great content. Keep it up! I prefer Ivarone over Uncle G's, but I'll let it slide.
Thank you! Ivarone is a great place. They are pretty far from where I now live. I used to go there years ago when I lived in Farmingdale.
Nice cutting board!
My mom did something very similar to this but using penne. Great casseole, but your version with the shells adds a level of flair to it. Nicely done
Love this stuff man! Keep up the good work.
Thanks very much🙏
Very nice presentation. Thanks
Thanks Richard! I appreciate you watching my videos and taking the time to comment.
Jim, i LOVE your videos and plan to make some of them. Thank you. I shared all of them so i an print the recipes!
Looks spectacular! I'm gonna have to watch your Sunday Meat Sauce episode!
Thanks! Here is the whole playlist in order: ruclips.net/p/PL0QyikC1o6v2IA68LB_Kp8AWShDOSyyjV
Nice
Thank You for this recipe. I'm going to make this for myself and my hubby. One thing I have say honestly I've had to get my workout on because of watching your videos. But thank you for your recipes. We Love them.
I've had to get my workout on as well lol.
Very nice and detailed presentation. Certainly wanna try this recipe!
Thanks really appreciate it. I would love to hear how it turns out for you!
Good call on the baking paper
I made this for the family today for Christmas Day dinner. It was a huge hit. Thanks for the recipe. Merry Christmas to you and yours.
Great to hear! Merry Christmas!
This was delicious.
Thanks! Glad you enjoyed it!
I have been watching u and all of your dishes look marvelous I like the ricotta stuffing and I would love to all of your recipes and put them in a book and cook one meal at a time for my husband and i.
I just found your videos! I absolutely love them...and your NY accent!!! I'm from Long Island but now live in NC. I MISS that accent!!! We have finally infiltrated the South...we have bagels and pizza Lol, which were unheard of when we got here! Thanks for your videos!!
yum
That’s freakin beautiful! I want to make for Christmas!!
Thanks very much!
I just made these last week. Second half of batch is in freezer for future use. 😋
made this ricotta stuffing with homemade noddles today oboy looks awesome ! in the oven now xxoo
Hope it was great!
Love your teaching ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
Greetings from Maastricht The Nederlands ❤❤❤❤❤❤❤❤❤
Going to make this for my LOVELY girlfriend whom Just came out of heart operation
To bring a bit of smile on her FACE ❤❤❤❤❤❤
Man I’m getting really hungry
Regarding pronunciation. You do you and I love it. For example I pronounce mozzarella as "Moo-zah-rell"
It’s been ages since I’ve made them, but manicotti used to be something people would ask me to make if they were coming for dinner. I would make a 13x9 pan of meat filling (basically the same as the spinach, but with Italian sausage), and a 13x9 pan of the spinach. I did exactly the recipe you used for the filling and made meat sauce from scratch. It was a 12 hour day, usually. I did enjoy doing it, though.
It for sure takes a long time. I'll probably make a different version this for this fall. Got to start early that day lol.
Looks awesome, as usual. An Italian cook buddy of mine recommends not even cooking the pasta first. He says he puts the stuffing in dry, then makes the sauce a little bit thinner, then cooks it with the thinner sauce in the oven and the shells come out great. I personally haven't tried that, but just wondering if you ever considered or tried it?
Well I know what I am making this weekend.
Need to see it with a real Pastry Bag!
Use a ricer to squeeze the water out of cooked spinach.
I use the ricotta container and put my bag inside it then put ricotta filling in. Works a lot better than hand filling it without that container. Of course wipe it out before putting bag in it.
A lettuce spinner would work great to wash and remove the water from the spinach
I followed this video almost exactly, step by step... 🤌🤌🤌 Theeee best meal I've ever made! Thank you for all the tips and tricks, man. Truly. I'll prepare this meal just like this for the rest of my life 😎. Have a blessed life my friend 🙏
Just cur came out really good.ious,do you ever add prosciutto to the cheese? I have made eggplant rolentine with it and it
Making
Would of liked to see the finished product cut into to see the texture of the cheese filling.
Sweet baby Jesus
Try stuffing them with Italian Sausage, Spanish, onion and mushrooms...a little bit of cheese to bind it
My question is can the stuffed shells be frozen, preferably before sauced or even after sauce because it’s just too much for us. Thank you for all of these inspiring recipes and videos.
I’m making this for my husband and I for dinner. I’ll be using my mother’s homemade gravy and meatball sauce. My husband is very excited! Question, I have a cast iron skillet, also I have a 12” non stick pan, can I use that instead?
I would use a baking dish instead of a pan. Enjoy!
Would the same filling work for raviolis?
Is there a recipe with measurements listed somewhere?
Hey the full recipe is right in the video description. If you need the meat sauce recipe it's right here: ruclips.net/video/TDXaeTehT9o/видео.html
Só acho que podia ter tradução para o português
I also like to have a small pot of extra meat sauce and serve with a salad and garlic bread sticks.
All about the sauce and stuffing when make stuffed shells and don't over cook your pasta folks .
I have found that a thinner sauce works better for this,
Dollar Tree has same spider for $1
So what is the key? I must have missed it.
What about not even cooking the shells? Fill them dry with a pastry bag, as they bake and steam with filling inside and bubbling sauce outside, perfection.
Looks great!
However never cook tomato sauce in cast iron.
You are 100% correct. I needed a low profile pan for better pics and the pan wasn't seasoned well to begin with.
😛😛😛😛😛😛😛😋😋😋😋😋😋😋😋😋
I just use a spoon. In the end, it's faster than the whole pastry bag rigamarole.
Instead of using paper towels you can use cheese cloth
get rid of the stems!😁 couldnt agree more......
Our meat swuace
You really need a pastry bag just stuffing pasta. 😂
LOL. You said colander. It’s a Scolapasta!
2 TABLESPOONS of salt???
Oh please. Just spoon the cheese mixture into shells
If your making a double batch of something please let us know up front. It looks like your putting two pounds of RIcatto into that bowl while your saying 1 pound. It's gets very confusing when watching.
OK... The diet is going to have to wait until 2023 I think.... 🤔
I use sausage stuffer just use the ricotta instead of sausage has 3 different tips works great
I swear…with how much I LOVE Italian dishes like these, I should’ve been from New York… But if I ate this stuff as much as I wanted, I’d look like Clemenza from The Godfather…