Stuffed Shells
Directions
- 1Make ricotta cheese: In a saucepan, combine milk, heavy cream, and salt. Heat gently over medium-low heat, stirring frequently, to 190°F/88C. Remove from heat, stir in vinegar, and let sit for 15 minutes.
- 2Make ricotta cheese: In a saucepan, combine milk, heavy cream, and salt. Heat gently over medium-low heat, stirring frequently, to 190°F/88C. Remove from heat, stir in vinegar, and let sit for 15 minutes.
- 3Make ricotta cheese: In a saucepan, combine milk, heavy cream, and salt. Heat gently over medium-low heat, stirring frequently, to 190°F/88C. Remove from heat, stir in vinegar, and let sit for 15 minutes.
- 4Cook pasta shells in salted boiling water until almost al dente, about 6 minutes. Drain and toss with olive oil.
- 5Cook pasta shells in salted boiling water until almost al dente, about 6 minutes. Drain and toss with olive oil.
- 6Cook pasta shells in salted boiling water until almost al dente, about 6 minutes. Drain and toss with olive oil.
- 7Prepare the filling: Stack prosciutto slices, and mince into small pieces. Fry in olive oil in Dutch oven for 90 seconds. Add garlic and cook for 1 minute, then stir in spinach until wilted.
- 8Prepare the filling: Stack prosciutto slices, and mince into small pieces. Fry in olive oil in Dutch oven for 90 seconds. Add garlic and cook for 1 minute, then stir in spinach until wilted.
- 9Prepare the filling: Stack prosciutto slices, and mince into small pieces. Fry in olive oil in Dutch oven for 90 seconds. Add garlic and cook for 1 minute, then stir in spinach until wilted.
- 10Prepare the marinara sauce: In the Dutch oven, saute grated onion and garlic for 5 minutes. Stir in the Calabrian chiles and cook for 2-3 minutes.
- 11Prepare the marinara sauce: In the Dutch oven, saute grated onion and garlic for 5 minutes. Stir in the Calabrian chiles and cook for 2-3 minutes.
- 12Prepare the marinara sauce: In the Dutch oven, saute grated onion and garlic for 5 minutes. Stir in the Calabrian chiles and cook for 2-3 minutes.
- 13Add tomato paste and cook for 1 minute. Add crushed tomatoes, salt, sugar, water, and simmer for 5 minutes. Stir in basil and taste.
- 14Add tomato paste and cook for 1 minute. Add crushed tomatoes, salt, sugar, water, and simmer for 5 minutes. Stir in basil and taste.
- 15Add tomato paste and cook for 1 minute. Add crushed tomatoes, salt, sugar, water, and simmer for 5 minutes. Stir in basil and taste.
- 16Combine the ricotta, prosciutto-spinach mixture, heavy cream, mozzarella, parmesan, pepper, and egg in a medium bowl. Stir well to combine.
- 17Combine the ricotta, prosciutto-spinach mixture, heavy cream, mozzarella, parmesan, pepper, and egg in a medium bowl. Stir well to combine.
- 18Combine the ricotta, prosciutto-spinach mixture, heavy cream, mozzarella, parmesan, pepper, and egg in a medium bowl. Stir well to combine.
- 19Preheat the oven to 425°F/220C. Fill each pasta shell with the ricotta mixture and place in a Dutch oven with the marinara sauce.
- 20Preheat the oven to 425°F/220C. Fill each pasta shell with the ricotta mixture and place in a Dutch oven with the marinara sauce.
- 21Preheat the oven to 425°F/220C. Fill each pasta shell with the ricotta mixture and place in a Dutch oven with the marinara sauce.
- 22Sprinkle parmesan cheese over the stuffed shells. Cover the Dutch oven with a lid and bake for 15 minutes.
- 23Sprinkle parmesan cheese over the stuffed shells. Cover the Dutch oven with a lid and bake for 15 minutes.
- 24Sprinkle parmesan cheese over the stuffed shells. Cover the Dutch oven with a lid and bake for 15 minutes.
- 25Remove the lid and bake for another 15 minutes to brown the cheese.
- 26Remove the lid and bake for another 15 minutes to brown the cheese.
- 27Remove the lid and bake for another 15 minutes to brown the cheese.
- 28Serve the stuffed shells topped with extra parmesan and a drizzle of spicy olive oil.
- 29Serve the stuffed shells topped with extra parmesan and a drizzle of spicy olive oil.
- 30Serve the stuffed shells topped with extra parmesan and a drizzle of spicy olive oil.
Ingredients
- 2000 grams whole milk
- 2000 grams whole milk
- 2000 grams whole milk
- 200 grams heavy cream
- 200 grams heavy cream
- 200 grams heavy cream
- 15 grams salt
- 15 grams salt
- 15 grams salt
- 100 grams white distilled vinegar
- 100 grams white distilled vinegar
- 100 grams white distilled vinegar
- 340 grams jumbo pasta shells
- 340 grams jumbo pasta shells
- 340 grams jumbo pasta shells
- 2 handfuls salt
- 2 handfuls salt
- 2 handfuls salt
- 160 grams sliced prosciutto
- 160 grams sliced prosciutto
- 160 grams sliced prosciutto
- 3 seconds worth olive oil
- 3 seconds worth olive oil
- 3 seconds worth olive oil
- 15 grams minced garlic
- 15 grams minced garlic
- 15 grams minced garlic
- 225 grams spinach
- 225 grams spinach
- 225 grams spinach
- 100 grams grated onion
- 100 grams grated onion
- 100 grams grated onion
- 25 grams chopped Calabrian chiles
- 25 grams chopped Calabrian chiles
- 25 grams chopped Calabrian chiles
- 75 grams tomato paste
- 75 grams tomato paste
- 75 grams tomato paste
- 1 splash water
- 1 splash water
- 1 splash water
- 800 grams crushed tomatoes
- 800 grams crushed tomatoes
- 800 grams crushed tomatoes
- 7 grams salt
- 7 grams salt
- 7 grams salt
- 20 grams sugar
- 20 grams sugar
- 20 grams sugar
- 10 grams basil
- 10 grams basil
- 10 grams basil
- 450 grams ricotta cheese
- 450 grams ricotta cheese
- 450 grams ricotta cheese
- 100 grams heavy cream
- 100 grams heavy cream
- 100 grams heavy cream
- 75 grams shredded mozzarella
- 75 grams shredded mozzarella
- 75 grams shredded mozzarella
- 75 grams grated parmesan
- 75 grams grated parmesan
- 75 grams grated parmesan
- 20 cranks fresh black pepper
- 20 cranks fresh black pepper
- 20 cranks fresh black pepper
- 1 large egg
- 1 large egg
- 1 large egg
- 1 drizzle olive oil
- 1 drizzle olive oil
- 1 drizzle olive oil
Equipment
saucepanwhiskcheeseclothsalad spinnercolanderbowlDutch ovenladleone-cup measureknifebox grater