How To Make Stuffed Shells

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Ratings: 11 | Views: 3583 | Added: Apr 23, 2008

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How To Make Stuffed Shells

A favorite among American families, stuffed shells bring traditional Italian cooking to Western kitchens across the U.S. Let "CJ" aka Chris Jacobson (finalist on the hit TV show Top Chef) teach you how to make a fun pasta for kids, a sweet sauce for adults, and cheese, cheese, cheese. What's not to love?

You will need

15 pasta shells , al dente
740 g ricotta cheese
360 g Parmesan cheese
360 ml marinara sauce
120 g mozzarella , fresh
¼ cups (60ml) cream
4 basil leaves , chopped
½ shallot , diced
2 tbsp parsley , chopped
½ garlic clove , minced
lemon juice , to taste
2 tbsp olive oil
salt , to taste
pepper , to taste
1 garlic mincing tool

Step 1:

Cheese Stuffing

In a large mixing bowl, add 3 cups (740 g) of ricotta cheese, 2 cups (360 g) Parmesan cheese, 1/2 diced shallot, 2 Tbsp chopped parsley, 4 chopped basil leaves, 1/2 minced garlic clove and a squeeze of lemon juice. Salt and pepper to taste and begin to mix together. If the stuffing seems too dry, add 1/4 cup (60 ml) of cream and 1 to 2 Tbsp of olive oil to moisten. Stir until incorporated.

Step 2:

Pack It Tight

Hold the pasta shell on its edges and press gently, the shell will open up. Scoop in a generous portion of stuffing and squeeze the shell closed. Place the shell in an oven safe dish and repeat.

Step 3:

Marinara And Mozzarella

Pour 1 1/2 cups (360 ml) of marinara sauce over all the shells. Make sure to cover the edges as these dry out easily. Be generous with the marinara sauce. Cover the marinara and shells with 1 cup (120 g) of fresh mozzarella. Tear the mozzarella instead of grating to allow the cheese to melt freely over the shells. Drizzle a small amount of olive oil on top to help with moisture.

Step 4: