Stuffed Shells
From BuonAppetito 9 years ago
- 1 Hour to make
- Serves 6 to 8
I use a combination of different grated cheeses for a wonderful flavor. I use a mix of equal amounts of Parmigiano Reggiano, Locatelli Pecorino and Grana Padano. I found it is much easier to par boil the pasta the day before. Read more Let them completely cool then refrigerate them. They will be so much easier to work with. See less
Ingredients
- 1 Box Dried Large Pasta Shells shopping list
- 3 Lbs Ricotta shopping list
- 1 Lb Grated Mozzarella Fresh if possible shopping list
- 2 Cups Italian Grated cheese shopping list
- 1 Cup Fresh Parsley Chopped shopping list
- 4 Egg Yolks shopping list
- Salt & Pepper to taste shopping list
- Homemade Tomato Sauce shopping list
How to make it
- Mix all the cheese, add the parsley, add the egg yolks season with salt and pepper to taste.
- Add the past shells to a pot of brisk boiling salted water and stir. Cover the pot bring the water back to a boil and remove the cover and stir again. Boil for 4 minutes remove and lay out on a tray or rack keep separated. I like to do a few at a time and remove them with a spider strainer. Repeat until all are par boiled.
- Stuff the par boiled shells with the cheese mixture. Lay them in a baking pan lined with your favorite sauce. I like a meat sauce. Spoon more sauce on top of each stuffed shell.
- Cover with foil and bake in the lower part of a preheated 350 degree oven for twenty minutes. Test the pasta with a fork for tenderness. Bake another 10 minutes without the foil.
- Remove tent with the foil and allow to rest 10 minutes before serving.
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