Cheesy Stuffed Shells (Better Than Lasagna)

Video Description

By the end of this video, I'm GOING to convince you that this stuffed shell recipe is even better than lasagne. Get a free bag of fresh coffee with any Trade subscription at https://drinktrade.com/brian ▶️WATCH NEXT: Grandma Pizza: https://youtu.be/pk0iu7wu7Yw 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom 🔪MY GEAR: 8" LAGERSTROM CHEF'S KNIFE: https://shop.brianlagerstrom.com SALAD SPINNER: https://amzn.to/3A51GDC CHEESE CLOTH: https://amzn.to/3YrzFPR CUTTING BOARD: https://amzn.to/341OgnD DIGITAL SCALE: https://amzn.to/30bNZO3 DUTCH OVEN: https://amzn.to/3SB4DAV INSTANT READ THERMOMETER: https://alnk.to/h6DEEJA FAVORITE STAINLESS BOWL: https://amzn.to/3pTBCTo AMAZON STORE: https://www.amazon.com/shop/brianlagerstrom **As an Amazon Associate I earn from qualifying purchases** Ingredients: ∙ Olive oil ∙ salt ∙ 340g (12oz) jumbo pasta shells ∙ 160g (5.5oz) sliced prosciutto ∙ 30g 6 cloves minced garlic (15g for spinach, 15g for marinara) ∙ 225g (8oz) spinach ∙ 100g (1 small) grated onion ∙ 25g (1T) chopped Calabrian chiles (or chili flakes) ∙ 75g (5T) tomato paste ∙. Water (a splash to deglaze pot) ∙ 800g (1 can) crushed tomatoes (28oz) ∙ 7g (1t) salt ∙ 20g (1.5T) sugar ∙ 10g (1/4c) basil, chiffonade ∙ 450g (1lb) ricotta cheese (recipe below) ∙ 100g (1/2c) heavy cream ∙ 75g (3/4c) shredded mozzarella ∙ 75g (3/4c) grated parmesan, plus extra for topping ∙ 1 large egg ∙ 20 cranks of fresh black pepper ∙ Olive oil for cooking FRESH RICOTTA: ∙ 2000g (8c) whole milk ∙ 200g (1c) heavy cream ∙ 15g (1T) salt ∙ 100g (7T) white distilled vinegar Instructions: 1. Make the Ricotta ∙ Pour milk and heavy cream into a saucepan. Add 15g of salt. Heat gently over medium-low heat, stirring frequently, until it reaches 190°F/88C (about 5-8 minutes). ∙Remove from heat and swirl in vinegar. Carefully and gently stir it in then let sit for 15 minutes until curds form. ∙Line a strainer with cheesecloth and gently scoop the curds into the cloth. Let the cheese drain for 20-30 minutes. 2. Cook the Pasta: ∙Bring a pot of salted water to a boil. Add the jumbo shells and cook for about 6 minutes, until almost al dente. Drain and toss gently with olive oil to prevent sticking. Set aside. 3. Prepare the Prosciutto and Spinach Filling: ∙Stack prosciutto, slice it into strips, then finely mince into small pieces. ∙Heat a Dutch oven over medium heat with a drizzle of olive oil. Add the minced prosciutto and fry for 90 seconds, being careful not to crisp it. ∙Add 15g/3 cloves minced garlic and cook for another minute. Stir in spinach and cook until wilted, about 2 minutes. ∙Transfer to a cutting board, chop finely, and squeeze out any excess moisture with a towel. 4. Make the Spicy Marinara: ∙Wipe out the Dutch oven. Add a drizzle of olive oil, then grated onion and 15g/3 cloves of minced garlic. Add a pinch of salt and sweat the mixture for 5 minutes. ∙Stir in chopped Calabrian chiles (or chili flakes) and fry for 2-3 minutes. ∙Add tomato paste and cook for 1 minute until it deepens in color. Pour in the can of crushed tomatoes, 7g salt, sugar, and a splash of water. Simmer for 5 minutes, then stir in chiffonade basil. Taste and adjust seasoning. 5. Make the Ricotta Filling: In a medium bowl, combine the drained homemade ricotta, the prosciutto-spinach mixture, heavy cream, shredded mozzarella, 75g of grated parmesan, about 20 cranks of black pepper, and 1 large egg. Stir until well combined. 6. Stuff the Shells: ∙Preheat the oven to 425°F/220C. ∙Fill each shell with about 2-3 tablespoons of the ricotta mixture, tucking the cheese inside using your fingers or a spoon. ∙Nestle the stuffed shells in the sauce (I just do this in my dutch oven, but you can transfer to a baking dish if needed), arranging 18-22 shells in a crown pattern, making sure they are at least halfway submerged. 7. Bake the Shells: ∙Sprinkle a generous amount of grated parmesan over the shells. Cover the dish with a lid and bake for 15 minutes. ∙Remove the lid and bake uncovered for another 15 minutes to allow the cheese to brown and the sauce to thicken slightly. 8. Finish and Serve: Top with additional grated parmesan.Scoop out 3-4 shells per serving, top with more grated parmesan, and drizzle with a bit of spicy finishing olive oil. CHAPTERS: 0:00 Homemade fresh ricotta 2:19 Boil the shells 3:02 Sauteed spinach/prosciutto filling 4:38 Spicy marinara 5:50 My morning cup of coffee 6:50 Finishing the marinara 7:10 Finishing the ricotta filling 🎧MUSIC: EPIDEMIC SOUND https://www.epidemicsound.com/referral/ccpjb3