Empty My Fridge
The Key To Making Amazing Stuffed Shells
Ingredients
- Meat sauce3–4 cups
- Pasta shell1 box
- Cheese
- Ricotta cheese1 lb
- Mozzarella cheese · shredded1 lb
- Parsley · minced½ cups
- Spinach5 oz
- Pecorino cheese½ cups
- Egg · beaten2
Instructions
- Cook the pasta shells in boiling salted water (2 tablespoons kosher salt per gallon of water) with a drop of olive oil until very al dente, stirring often.
- Drain the shells and spread them on clean kitchen towels to cool before stuffing.
- Mix the cheese filling until creamy, then put it in a piping bag or plastic bag, snip off the tip and fill each shell.
- Spread a ½-inch layer of meat sauce in a large non-stick baking dish and arrange the stuffed shells in it.
- Spoon a layer of sauce over the shells without fully covering them, then sprinkle the remaining half of the mozzarella on top.
- Cover with parchment paper and then foil, or lightly oil the foil. Bake at 400°F for 30 minutes, then uncover and bake 15 more minutes until bubbly and crispy.
Summarized from Sip and Feast's video. Watch it for the details.
More recipes with
EggCheeseMozzarella cheeseSpinachPecorino cheeseRicotta cheesePasta shell
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