![]() ![]() Use a slotted spoon to remove the shells from boiling water and transfer to a bowl of cool water to stop the cooking. If you cook the shells too long, they'll tear when you try to stuff them, and the pasta will end up mushy, since it continues to cook as the stuffed shells bake. Bastianich recommends cooking the shells very al dente, until softened but still quite firm, about 7 minutes. Cook the Shellsīring a pot of salted water to a boil and stir the shells into the water. Season the mixture to taste, then beat an egg and stir it in this will help bind everything together when the shells cook. Some recipes also include Pecorino Romano in their cheese mixture others also add spinach at this point. Discard the whey that's drained from the ricotta (or blend it into a smoothie), then mix the drained ricotta with some cubed fresh mozzarella, grated Parmigiano-Reggiano, and herbs in a medium bowl. When the ricotta has drained, it's time to make the cheese filling. Or for an even easier approach, try these tips for jazzing up a jar of canned sauce. ![]() For an easier version, you can also use Marcella Hazan's classic three-ingredient tomato sauce (just canned tomatoes, onion, and butter). Bastianich's recipe calls for making a fresh tomato sauce by making a puree from whole canned tomatoes (a food mill or a food processor works great for this), then cooking the puree down with garlic, red-pepper flakes, and basil. ![]() The second step of any great stuffed shell is the sauce. Add the ricotta, cover the bowl, and chill for at least 8 hours (or up to overnight). First, line a colander or fine-mesh seize with cheesecloth and set it over a bowl. In order to make the filling rich and creamy instead of loose and wet, start by draining the ricotta of excess whey. Bake covered for 30 minutes.Photo by Chelsea Kyle, Food Styling by Rhoda Boone 1.
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