Better than Mom's Stuffed Shells

Von Chef Billy Parisi · 75 Min.

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Zubereitung

1. Preheat the oven to 425°F (220°C).
2. Boil the conchiglie in a large pot of salted water until al dente, about 8-9 minutes, stirring gently. Drain, cool in an ice bath, then spread on a parchment-lined sheet tray.
3. Cook the diced onion in olive oil over medium heat until lightly browned, about 10 minutes. Add the garlic and cook for 1 minute.
4. Add the sausage and ground beef and cook until lightly browned and cooked through, breaking into small pieces.
5. Stir in the spinach until just wilted, spread the mixture on a plate and chill for about 30 minutes.
6. In a large bowl, combine the cooled meat mixture with the basil, half the diced mozzarella, the ricotta, 1 cup of the parmesan, the egg, salt and pepper until fully mixed.
7. Fill each shell completely with the filling using a small spoon or piping bag. This makes about 28 shells.
8. Spread the pomodoro sauce evenly over the bottom of a 13x9 inch casserole dish.
9. Scatter 3/4 of the bechamel over the tomato sauce in random spots.
10. Arrange the stuffed shells over the sauces in a single layer; bake separately if they don't all fit.
11. Sprinkle the remaining diced mozzarella and 1/2 cup of parmesan over the top. Bake at 425°F (220°C) for 25-30 minutes, until browned on top.
12. Garnish with chopped parsley or basil if you like.

Zusammengefasst aus dem Video von Chef Billy Parisi. Schau es dir für die Details an.

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KnoblauchZwiebelEiKäseTomateParmesanNudelnMozzarella