Stuffed Shells

Name: Stuffed Shells
Total time: 45 min
Cuisine: Italian
Ingredients: shells; salt; flour; butter; milk; white pepper; nutmeg; Parmesan Reggiano; tomato paste; sweet Italian sausage; oil; 10 cubes of mozzarella; parsley

45m

Serves 1

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Stuffed Shells

tiktok.com

45m

Serves 1

Directions

1Fit the shells to your baking pan.
2Parboil the shells in boiling salted water for about 3-4 minutes.
3Remove the shells and let them dry and cool down.
4Make the bechamel by combining flour, butter, and milk.
5Season the bechamel with salt, white pepper, and a touch of nutmeg.
6Cook the bechamel until it thickens.
7Mix in a little Parmesan Reggiano off the heat and set aside.
8Add a touch of tomato paste in each shell.
9Stuff the shells with sweet Italian sausage, overfilling them slightly.
10Preheat a pan with a little bit of oil.
11Pan sear the stuffed shells meat side down for about 2-3 minutes to get a nice crust.
12Pour a spoonful or two of bechamel into the baking pan.
13Place the pan-seared shells on top of the bechamel, fitting them snugly.
14Thin out the remaining bechamel and pour it over the top of the shells.
15Finish with a little bit of Parmesan.
16Bake in the oven at 350 degrees Fahrenheit for about 40-45 minutes.
17With 10 minutes left of baking, squeeze in about 10 cubes of mozzarella over the dish.
18Bake for another 10 minutes until golden and bubbling.
19Sprinkle a little parsley on top before serving.

Ingredients

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

Stuffed Shells

45m

Serves 1

tiktok.com

Stuffed Shells

tiktok.com

45m

Serves 1

Directions

1Fit the shells to your baking pan.
2Parboil the shells in boiling salted water for about 3-4 minutes.
3Remove the shells and let them dry and cool down.
4Make the bechamel by combining flour, butter, and milk.
5Season the bechamel with salt, white pepper, and a touch of nutmeg.
6Cook the bechamel until it thickens.
7Mix in a little Parmesan Reggiano off the heat and set aside.
8Add a touch of tomato paste in each shell.
9Stuff the shells with sweet Italian sausage, overfilling them slightly.
10Preheat a pan with a little bit of oil.
11Pan sear the stuffed shells meat side down for about 2-3 minutes to get a nice crust.
12Pour a spoonful or two of bechamel into the baking pan.
13Place the pan-seared shells on top of the bechamel, fitting them snugly.
14Thin out the remaining bechamel and pour it over the top of the shells.
15Finish with a little bit of Parmesan.
16Bake in the oven at 350 degrees Fahrenheit for about 40-45 minutes.
17With 10 minutes left of baking, squeeze in about 10 cubes of mozzarella over the dish.
18Bake for another 10 minutes until golden and bubbling.
19Sprinkle a little parsley on top before serving.

Ingredients

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