Stuffed shells
Preppy Kitchen · ♥ 13K likes · 589.6K views · 6 min video
Read about ricotta in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 quart water
- salt
Set the oven to 375. Bring 3 quarts of very well salted water to a boil in a big pot.
- 24 whole giant jumbo shells
Boil the jumbo shells uncovered about 10 minutes, to the al dente side of done since they continue cooking in the oven; cook extra in case some tear.
- ¼ cup fresh parsley
- 90 g Parmesan
Chop about a quarter cup of fresh parsley; grate about 3/4 cup (90 g) Parmesan.
- 425 g ricotta cheese
- 2 cup mozzarella
- 2 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp freshly cracked black pepper
- lemon zest
In a large bowl combine 425 g ricotta, about 2 cups mozzarella (reserving a cup), about half a cup of the Parmesan, 2 tbsp chopped parsley, 2 tsp Italian seasoning, 1/2 tsp salt, about 1/4 tsp black pepper, a little lemon zest and 1 egg; mix well.
- 1 whole egg
- 2 cup marinara
Spread 2 cups marinara in the bottom of a 9x13 dish in an even layer.
A bed of marinara and where the dish comes from
Drain the shells in a colander; let them cool a few seconds (rinsing under cold water is faster but the pasta absorbs less flavour).
Make-ahead: assemble in an aluminum baking dish, cover well with plastic and foil and freeze; add the remaining marinara and cheese and bake from frozen with extra time.
Freezing ahead
- 1 cup marinara
- 1 cup mozzarella
Spoon about a cup of marinara over, then sprinkle the remaining cup of mozzarella and about a quarter cup of the reserved Parmesan.