the Test Kitchen did a recent show
on stuffed shells : one of my favorites
its sort of a different shaped lasasgna
they got large shells , piped in the filling ( which had some cornstarch in it )
made a looser tomato sauce ( I prefer a meat sauce , just saying )
put some of that on the bottom of the baking dish , lined up the shells
open side up. covered w sauce and then some cheese
baked. easy shells were not no-boil , and not soaked
in this case made filling them easy.
and they use a disposable plastic pastry bag to pipe in the
filling , and suggested you might use a zip-lock bag if you had that :
fill , remover air , cut a corner off , and their you go,
the cornstarch mixed into the filling kept the filling from
breaking up and getting watery while baking.
