Jump to content

Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.


Stuffed Shells–ricotta cheese

  • Please log in to reply
No replies to this topic

#1 Paul Bacino

Paul Bacino
  • participating member
  • 1,137 posts
  • Location:Bennington Nebraska USA

Posted 26 December 2013 - 07:46 PM

8oz---best ricotta you can get 4 oz-- fresh mozzarella, chopped fine 2 oz -- Parmesan, fresh grated-- I use Romano at times 1 oz--- Fontenella cheese..grated, this adds a bit of pungent sharpness T. Of Parsley Mix all above, now I add pinch of nutmeg and a pinch of sugar and 1 egg to bind. Allow 1 hr set of the mix, you can cover with plastic wrap. Some may want to add a touch of white pepper. This is enough to make 8-12 jumbo shells For the shells: I buy Barilla Jumbo shells, and cook in salted water 8 mins, for the shells..you have to stir often or shells will stick to bottom of pan. Then I rinse these shells in cold water..to remove starch and stop cooking..make handle able. Fill and place in a ceramic cooking vessel with a 2" deep lip, Cover in foil cook 325. 40 mins..rise to 350 - 375 uncover ...20 or until shells for a crust so the edges. Cool and serve Sauce...make your own sugo To finish. : Add. Extra topped grated cheese and sauce. I always make sure my sauce comes 1/2 way up the shell in the dish and add enough top sauce to help keep moisture.

Edited by Paul Bacino, 26 December 2013 - 07:54 PM.

Its good to have Morels