Cheesy Stuffed Shells (Better Than Lasagna)

By Brian Lagerstrom · 90 min

Ingredients

Instructions

1. Make the ricotta: heat the milk, cream and 15g salt in a saucepan over medium-low heat, stirring often, until it reaches 190°F/88C (about 5-8 minutes). Remove from the heat and gently stir in the vinegar. Leave for 15 minutes until curds form.
2. Line a strainer with cheesecloth, scoop the curds into it and drain for 20-30 minutes.
3. Boil the jumbo shells in salted water for about 6 minutes, until almost al dente. Drain, toss gently with olive oil and set aside.
4. Mince the prosciutto. Heat a drizzle of olive oil in a Dutch oven over medium heat, add the prosciutto and fry for 90 seconds without crisping it. Add 15g minced garlic and cook for another minute. Stir in the spinach and cook until wilted, about 2 minutes.
5. Transfer the spinach mixture to a cutting board, chop finely and squeeze out excess moisture with a towel.
6. Wipe out the Dutch oven. Add a drizzle of olive oil, the grated onion, and 15g minced garlic with a pinch of salt. Sweat for 5 minutes.
7. Stir in the chiles (or chili flakes) and fry for 2-3 minutes. Add the tomato paste and cook for 1 minute until it deepens in colour.
8. Pour in the crushed tomatoes, 7g salt, sugar and a splash of water. Simmer for 5 minutes, then stir in the basil. Taste and adjust the seasoning.
9. In a medium bowl, combine the drained ricotta, spinach mixture, heavy cream, mozzarella, 75g parmesan, about 20 cranks of black pepper and the egg. Stir until well combined.
10. Preheat the oven to 425°F/220C. Fill each shell with about 2-3 tablespoons of the ricotta mixture. Nestle 18-22 shells in a crown pattern in the sauce, at least halfway submerged (in the Dutch oven or a baking dish).
11. Sprinkle generously with parmesan. Cover and bake for 15 minutes, then uncover and bake for another 15 minutes until the cheese browns and the sauce thickens slightly.

Summarized from Brian Lagerstrom's video. Watch it for the details.

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