Better than Mom's Stuffed Shells

Por Chef Billy Parisi · 75 min

Ingredientes

Modo de preparo

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.

Resumido do vídeo de Chef Billy Parisi. Assista para ver os detalhes.

Mais receitas com

AlhoCebolaOvoQueijoTomateQueijo parmesãoMacarrãoMuçarela