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zakruti.com » Dish recipes » Adam Ragusea
Stuffed shells with garlic bread

Stuffed shells with garlic bread

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Rating: 4.5; Vote: 2
Stuffed shells with garlic bread - recipe, makes at least 12 portions 1 lb (454g) dried large pasta shells 3 lb (1. 4kg) ricotta cheese ( this quantity is correct, I misread the container and gave the wrong amount in the video) 1 lb (454g) mozzarella cheese, grated (I used fresh mozzarella but I think any style would be fine) 7 oz pecorino romano cheese, grated (parmesan would be fine instead) 4 eggs 1-2 garlic cloves, peeled and grated fresh parsley and/or basil, chopped pepper For the sauce (this prob makes more than what you'd need for the above shell recipe) 6 oz (170g) tomato paste 4 28 oz (800g each) cans crushed tomatoes 1 cup (8 oz, 237 mL) red or white wine (optional) 2 large onions, peeled and chopped half a head of garlic, peeled and chopped olive oil salt pepper sugar dried herbs (I used oregano, thyme and basil) Get the sauce going by heating a heavy coating of olive oil in a large pot over medium-high heat. Stir in the onions and cook, stirring frequently, until they've softened and are starting to brown. Stir in the garlic and cook for a minute. Stir in the tomato paste and cook for a minute. Before the tomato paste burns, deglaze the pan with the tomatoes. Lower heat to a simmer. Stir in dried herbs and pepper to taste. Cook until you've reached your desired consistency, stirring frequently so that stuff doesn't burn on the bottom. Add salt and a little sugar to taste. Get the oven heating to 400 F, 200 C. Set a little grated pecorino and chopped fresh herbs aside for garnish at the table. Assemble the cheese filing by mixing together the ricotta, mozzarella, remaining pecorino, eggs, grated garlic, pepper and remaining fresh herbs to taste. Boil the shells in salted water until they're pliable but still undercooked maybe three minutes fewer than the time given on the package. Drain the shells and immediately wash them in cool water to stop their cooking and keep them from sticking to each other. Spread a thick layer of tomato sauce on the bottom of a baking dish. Fill the shells generously with the cheese mixture and place them cheese-side-up in the sauce. Cover the dish with foil and bake until the cheese filling is starting to puff up but it still looks wet maybe 15 minutes. Take the foil off, turn on the broiler (grill) and brown the top for a minute or two. If you're making more shells than you plan to eat right away, put them into sauced baking pans as before, cover and freeze. To re-heat and cook, place the covered, frozen pan into the oven and then turn the oven on 400 F, 200 C. Within 45 minutes the should be melted and mostly cooked. Remove the cover and broil (grill) the top as before. Consider putting an extra ladle of sauce on the plate before you put on the finished shells and garnishing with grated pecorino and fresh herbs
Date: 2020-11-20

Comments and reviews: 11


The funny part about ricotta being re-cooked or twice cooked is right in the name, ricotta Edit: Also, not gonna lie; it also works well with a good ragu (for those of you who don't know, a 'ragu' is a meat sauce in Italian) in place of a marinara. My mother, rest her soul, used to make hers with a ragu. Always a crowd-pleaser and never a crumb left on the plates.
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→ ChozoSR388
I recently tried the delicious combination of stuffed shells with garlic bread, and it was a truly delightful meal. The dish consisted of jumbo pasta shells filled with a creamy ricotta cheese mixture, topped with marinara sauce and melted cheese. It was served alongside warm and fragrant garlic bread, creating a perfect balance of flavors.

Firstly, the stuffed shells were cooked to perfection, al dente and tender. The ricotta cheese filling was rich, creamy, and perfectly seasoned. Each bite was bursting with flavors from the combination of cheeses and herbs.
The marinara sauce added a tangy and slightly sweet element to the dish, which complemented the richness of the cheese filling. The melted cheese on top added a gooey texture and enhanced the overall taste.

The garlic bread was the ideal accompaniment to the stuffed shells. The bread was crusty on the outside, yet soft and fluffy on the inside. The garlic flavor was just right, not overpowering but enough to give the bread a delicious kick. The combination of the warm and comforting garlic bread with the creamy stuffed shells was simply heavenly.

What made this dish even more enjoyable was how easy it was to prepare. The shells can be stuffed in advance, making it convenient for a quick weeknight dinner or even a fancy gathering. The garlic bread can be made from scratch or purchased from a store, making it a versatile addition to the meal.

Stuffed shells with garlic bread is a fantastic combination that delivers on both taste and convenience. The creamy ricotta filled shells, topped with marinara sauce and melted cheese, is a flavorful treat for any pasta lover.
The warm and fragrant garlic bread perfectly complements the dish, creating a satisfying meal. I highly recommend trying this flavorful and easy-to-make dish for your next dinner.
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Man, that looks unbelievably good. And I seem to get into these more full-fat dishes this time of year as the weather cools down: homemade broccoli cheddar soup, homemade mac and cheese--will have to try the shells someday.
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I'm sure this is heresy, but I make this with a very cheesy alfredo sauce and add diced ham to it, growing up we went to an Italian restaurant in our small town that did this and it takes me back every time.
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A small note as somebody who works in an Italian deli; pecorino isn't just sheep's milk parmesan. Romano certainly could be said to be, but pecorino extends down to 30 days matured with a very soft texture.
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Pasta dishes taste better once reheated because the sauce and herbs get a chance to know eachother in the fridge/freezer. It's similar to a fresh salsa being left in the fridge. Tastes better with time
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As an American of Italian descent, I completely resonate with what you said at the beginning. First time I hade white sauce I was mindblown.
Also nice subtle use of recooked when talking about ricotta
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One of those classics that lead me as a child to believe that all Italian-American entrees were just different configurations of pasta, red sauce, and ricotta cheese.
They're not?
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this looks amazing and also decadent as hell. i got fatty liver so i gotta be careful what i eat, but someday when i have a working oven, i'd love to bake this myself once in a blue moon. :)
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I hate ricotta. I don't understand how people genuinely enjoy eating what is pretty much just curdled milk. I like tang, I like body, I like flavor in my cheese, thank you.
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Glad to see you grow so fast. Well deserved. Your Prosciutto Garlic pasta dish has become my Girls favorite dish. Might need to give this one a go for myself. Thanks
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