Stuffed Shells

45 mins
Serves 1
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Directions

  1. 1Fit the shells to your baking pan.
  2. 2Fit the shells to your baking pan.
  3. 3Fit the shells to your baking pan.
  4. 4Parboil the shells in boiling salted water for about 3-4 minutes.
  5. 5Parboil the shells in boiling salted water for about 3-4 minutes.
  6. 6Parboil the shells in boiling salted water for about 3-4 minutes.
  7. 7Remove the shells and let them dry and cool down.
  8. 8Remove the shells and let them dry and cool down.
  9. 9Remove the shells and let them dry and cool down.
  10. 10Make the bechamel by combining flour, butter, and milk.
  11. 11Make the bechamel by combining flour, butter, and milk.
  12. 12Make the bechamel by combining flour, butter, and milk.
  13. 13Season the bechamel with salt, white pepper, and a touch of nutmeg.
  14. 14Season the bechamel with salt, white pepper, and a touch of nutmeg.
  15. 15Season the bechamel with salt, white pepper, and a touch of nutmeg.
  16. 16Cook the bechamel until it thickens.
  17. 17Cook the bechamel until it thickens.
  18. 18Cook the bechamel until it thickens.
  19. 19Mix in a little Parmesan Reggiano off the heat and set aside.
  20. 20Mix in a little Parmesan Reggiano off the heat and set aside.
  21. 21Mix in a little Parmesan Reggiano off the heat and set aside.
  22. 22Add a touch of tomato paste in each shell.
  23. 23Add a touch of tomato paste in each shell.
  24. 24Add a touch of tomato paste in each shell.
  25. 25Stuff the shells with sweet Italian sausage, overfilling them slightly.
  26. 26Stuff the shells with sweet Italian sausage, overfilling them slightly.
  27. 27Stuff the shells with sweet Italian sausage, overfilling them slightly.
  28. 28Preheat a pan with a little bit of oil.
  29. 29Preheat a pan with a little bit of oil.
  30. 30Preheat a pan with a little bit of oil.
  31. 31Pan sear the stuffed shells meat side down for about 2-3 minutes to get a nice crust.
  32. 32Pan sear the stuffed shells meat side down for about 2-3 minutes to get a nice crust.
  33. 33Pan sear the stuffed shells meat side down for about 2-3 minutes to get a nice crust.
  34. 34Pour a spoonful or two of bechamel into the baking pan.
  35. 35Pour a spoonful or two of bechamel into the baking pan.
  36. 36Pour a spoonful or two of bechamel into the baking pan.
  37. 37Place the pan-seared shells on top of the bechamel, fitting them snugly.
  38. 38Place the pan-seared shells on top of the bechamel, fitting them snugly.
  39. 39Place the pan-seared shells on top of the bechamel, fitting them snugly.
  40. 40Thin out the remaining bechamel and pour it over the top of the shells.
  41. 41Thin out the remaining bechamel and pour it over the top of the shells.
  42. 42Thin out the remaining bechamel and pour it over the top of the shells.
  43. 43Finish with a little bit of Parmesan.
  44. 44Finish with a little bit of Parmesan.
  45. 45Finish with a little bit of Parmesan.
  46. 46Bake in the oven at 350 degrees Fahrenheit for about 40-45 minutes.
  47. 47Bake in the oven at 350 degrees Fahrenheit for about 40-45 minutes.
  48. 48Bake in the oven at 350 degrees Fahrenheit for about 40-45 minutes.
  49. 49With 10 minutes left of baking, squeeze in about 10 cubes of mozzarella over the dish.
  50. 50With 10 minutes left of baking, squeeze in about 10 cubes of mozzarella over the dish.
  51. 51With 10 minutes left of baking, squeeze in about 10 cubes of mozzarella over the dish.
  52. 52Bake for another 10 minutes until golden and bubbling.
  53. 53Bake for another 10 minutes until golden and bubbling.
  54. 54Bake for another 10 minutes until golden and bubbling.
  55. 55Sprinkle a little parsley on top before serving.
  56. 56Sprinkle a little parsley on top before serving.
  57. 57Sprinkle a little parsley on top before serving.

Ingredients

  • shells
  • shells
  • shells
  • salt
  • salt
  • salt
  • flour
  • flour
  • flour
  • butter
  • butter
  • butter
  • milk
  • milk
  • milk
  • white pepper
  • white pepper
  • white pepper
  • nutmeg
  • nutmeg
  • nutmeg
  • Parmesan Reggiano
  • Parmesan Reggiano
  • Parmesan Reggiano
  • tomato paste
  • tomato paste
  • tomato paste
  • sweet Italian sausage
  • sweet Italian sausage
  • sweet Italian sausage
  • oil
  • oil
  • oil
  • 10 cubes of mozzarella
  • 10 cubes of mozzarella
  • 10 cubes of mozzarella
  • parsley
  • parsley
  • parsley

Equipment

baking panpanoven

Tips

  • Overfill the shells slightly for pan searing.
  • Pan sear the meat side of the stuffed shells first to get a nice crust.
  • Thin out the bechamel to pour it over the shells.
  • Add mozzarella cubes during the last 10 minutes of baking for a good cheese pull.