Stuffed Shells With Creamy Three Cheese Filling

Stuffed Shells

Hello everyone, I was back at it yesterday, I decided to make Stuffed Shells. Another dish that is simple and delicious if done right. Whenever I think of Stuffed Shells I think of my Pop, Sunday Dinner with my family and taking a nice nap after eating (the nap is crucial to this recipe). These Shells have been a part of my family since my Grandma made this recipe after coming off the boat from Sicily. Like anything I encourage you to take this recipe and make it your own!!! I hope you ENJOY!

Stuffed Shells

To make these Shells you need around a hour or so, from start to the oven. So it may be nice to set a day or time when you are going to make these. Another hint for Stuffed Shells is grab a small spoon for when your filling the shells with your Cheese. It makes it easier and more efficient!

Recipe Ingredients:
-2 lbs of Jumbo Stuffed Shells
-2 Cans of 12oz Tomato Paste
-2 Cans of 8oz Tomato Sauce
-Fresh Basil
-Fresh Parsley
-32oz of Ricotta Chesse
-2 Eggs
-1lb of Shredded Mozzarella Cheese
-8oz of grated Parmigiana Cheese
-1/2 Cup of Chopped Onion
-1 Clove of Garlic

The way I usually prepare this is by making the Three Cheese filling for the shell first...This recipe contains three elements and when put together accent each other and really make a delicious and filling dish.

Creamy Three Cheese Filling

Creamy Three Cheese Filling


For this Creamy Three Cheese Filling, first you need to break two eggs in a mixing dish and slowly add in your Ricotta Cheese. Mixing slowly until both mixture is fluffy, then add into the mixture 1/2 pound of the shredded Mozzarella until. Now add in a 1/2 cup of the grated Parmigiana. After the Parmigiana is added then cut up your fresh parsley as fine as you can and mix in. The Final step is to Salt & Pep to taste and place into the refrigerator until you need it, after the shells are cooked.



Sweet Sauce (Marinara)

Sweet Sauce

It can be made two different ways depending on the time you have. The first way is the old fashioned way, pick 8-10 fresh tomato. After you Pick your tomatoes you need to wash them, De-core them which is basically just removing the vine from the top. Bring a large pot filled with water to a boil, then place the De-cored tomatoes into the boiling water, after 8-10 minutes they should be plumbed and ready to be cooled and peeled. Again use your eye and best judgment, once they are ready, drain the water and split and peel the tomato. Let Cool, and once you can handle, mash with hands until the tomatoes are broken down. Now you can start adding, Fresh Basil, 4 TSP of Sugar, 1/2 cup of fresh chopped onion, 2-3 chopped cloves of garlic and Salt & Pep to taste and throw in some Olive Oil for some taste. Stir Sauce on Medium-High for around 15 minutes. Ounce on Medium-High for at least 15 minutes you can place on low heat and remember the longer you have the sauce and ingredients together the more flavor!!!

Stuffed Shells

The second way  and the way I made it for the Stuffed Shells is much less time consuming and less laboring. Instead of using fresh tomatoes, you can use 2 cans of tomato sauce and 2 cans of tomato paste. Then repeat the last steps and flavor to taste. You can add meat to the sauce for more flavor, I have made this sauce with Italian Sausage and Ground Beef, both are delicious and add great flavor to the dish. Just Saute meat of choice with some olive oil and place in sauce while heating on medium high.

Stuffed Shells

Now we can move onto the Shells. In a large pot bring water to a boil, remember to salt the water. Once Boiling add your 2 lbs of Jumbo Stuffed Shells, Stir occasionally and leave on boil for around 9-10 minutes. Once Shells are done, Pour into a Strainer and place under running cold water. This is an old trick my Pop told me, this allows you to cool the shells down faster and allows you to work with them without burning your hand. (Not a bad idea Pop).

Filling Station

With the shells cooled down you can now grab your Creamy Three Cheese filling from the refrigerator. I found that its best if you can to place both the shells and the filing in the sink or next to each other, this reduces mess and clean up time. Have ready a large oven safe pan ready for the Shells. I always place a layer of sauce down first along with a little bit of olive oil to the pan to keep from sticking. Then take a small spoon and spread the shell open and then place the filling into each shell and repeat for all Shells. Make rows of the shells and place Mozzarella on top of each row and add sauce on top. Repeat this step until all shells and cheese is gone!!!

Step One : Sauce & Olive Oil

Step Two : Mozzarella Cheese

Step Three : Sauce

Step Four : Build & Cheese Repeat!

Once you have the final layer of shells, mozzarella cheese and sauce, you can add the rest of the Parmigiana Cheese on the top. You can place your oven on 375 F and you can let these shells sit for 20-25 minutes, keep an eye on your dish and remember to place in the middle of the oven so that the heat is spread evenly over the dish. Sit back now open a bottle of wine have a pre-dinner glass and get ready for some delicious Stuffed Shells!!!

Perfect!

In the Oven

Fresh Salad

This dish like many others that are more heavy and filling is always great paired with a fresh garden salad and that's exactly what we did hear, some romaine lettuce and fresh baby tomatoes and we are in business! What another great meal and successful night! Everything came out great! After you take out your dish, I always like to let it sit for a few minutes to let the sauce and everything cool and come together. What a great dish and this is guaranteed to be a hit with your family!


FINISHED PRODUCT!!!

BELLA!!!!

Next week is Pizza time! haha Until then be safe, relax and remember ITS ALL TO EAT!!! SUO TUTTO MANGIARE!!!

A preview!!!

-freddy g