I love your technique and how you are not hesitant to mention the brands you use. And totally love your tips for making it easier - plastic bag, parchment, etc. You are up at the top of my Go-To Italian recipe creators - wonderful!!!!
I made a huge batch of the Sunday sauce several weeks ago and have kept batches in the freezer. I have made almost everything in the series; and this is just another amazing dish. Please keep making and posting these authentic Italian recipes. The recipes are the real deal, delicious and healthy for your family not just some BS to get clicks and views. Thank you for being real and sharing the insights & secrets to amazing Italian food.
I know I'm late here, but I'm making your recipe this week. First attempt at stuffed shells, but i watched your video 3x already. I feel confident I can do this. Thanks for all the details.
Have been making stuffed shells for years, but this recipe is absolutely the best I have ever made. Used 1/2 lb Ground Beef and one jar or Raos marinara for the sauce. This is a keeper for sure!
LOL I made stuffed shells just yesterday, using instructions from an old itailian born immigrant. The mozzerlla cheese I had was spioled so I used what I had, five cheese mexican shredded mix. LOL My sister, who's quite critical of cooking loved it. At first I thought she was just being nice until I noticed she ate twice as much as me. Lol Next time, fresh mozzerella from the deli. Lol
I absolutely love your show! You make me want to cook everything you make. Also, although you're usually talking the entire time of your demonstration, you're never boring, and everything you share with your viewers is very useful information. I also enjoy watching your children come in to critique your creations for us. (Such lucky kids! I hope they really appreciate you.) I'm a fairly new viewer, but even though there are likely many episodes of your show that I haven't yet seen, please keep it coming, as this is my new fav show to binge watch. 🙂 Thank you!!
I just found your videos! I absolutely love them...and your NY accent!!! I'm from Long Island but now live in NC. I MISS that accent!!! We have finally infiltrated the South...we have bagels and pizza Lol, which were unheard of when we got here! Thanks for your videos!!
I have been watching u and all of your dishes look marvelous I like the ricotta stuffing and I would love to all of your recipes and put them in a book and cook one meal at a time for my husband and i.
I’ve always wondered about how to do these…the content you are putting out is great! I’ve always loved Italian-American food, and over the last 15-20 years, I’ve learned how to make a few basic dishes (I like to think I’ve learned how to do them well - my family likes them anyways), but your content has opened a whole new world of possibilities for me. I am really grateful for the episode you put out about how to do a NY Pizza in a typical home oven. Where I live, it is difficult to find a decent NY slice which, I know, is illegal in some states. Well, if it’s not, it should be. 😆
Thank You for this recipe. I'm going to make this for myself and my hubby. One thing I have say honestly I've had to get my workout on because of watching your videos. But thank you for your recipes. We Love them.
Love your teaching ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤ Greetings from Maastricht The Nederlands ❤❤❤❤❤❤❤❤❤ Going to make this for my LOVELY girlfriend whom Just came out of heart operation To bring a bit of smile on her FACE ❤❤❤❤❤❤
Looks awesome, as usual. An Italian cook buddy of mine recommends not even cooking the pasta first. He says he puts the stuffing in dry, then makes the sauce a little bit thinner, then cooks it with the thinner sauce in the oven and the shells come out great. I personally haven't tried that, but just wondering if you ever considered or tried it?
Lekue makes an affordable TPU (feels like silicone) reusable pastry bag that is easy to clean, and has a coupler that comes with three standard size tips for less than 17 bucks. I use it for this, and manicotti. It won’t burst like a plastic bag.
I use the ricotta container and put my bag inside it then put ricotta filling in. Works a lot better than hand filling it without that container. Of course wipe it out before putting bag in it.
It’s been ages since I’ve made them, but manicotti used to be something people would ask me to make if they were coming for dinner. I would make a 13x9 pan of meat filling (basically the same as the spinach, but with Italian sausage), and a 13x9 pan of the spinach. I did exactly the recipe you used for the filling and made meat sauce from scratch. It was a 12 hour day, usually. I did enjoy doing it, though.
My question is can the stuffed shells be frozen, preferably before sauced or even after sauce because it’s just too much for us. Thank you for all of these inspiring recipes and videos.
I’m making this for my husband and I for dinner. I’ll be using my mother’s homemade gravy and meatball sauce. My husband is very excited! Question, I have a cast iron skillet, also I have a 12” non stick pan, can I use that instead?
What about not even cooking the shells? Fill them dry with a pastry bag, as they bake and steam with filling inside and bubbling sauce outside, perfection.
1 pound of ricotta cheese is not enough for a 12 oz. box of jumbo shells. That tub of ricotta cheese he's using looks like a 2 pounder and I needed that much for the box I just made. Used every bit of it. A 12 oz. box contains 40 shells.
I followed this video almost exactly, step by step... 🤌🤌🤌 Theeee best meal I've ever made! Thank you for all the tips and tricks, man. Truly. I'll prepare this meal just like this for the rest of my life 😎. Have a blessed life my friend 🙏
If your making a double batch of something please let us know up front. It looks like your putting two pounds of RIcatto into that bowl while your saying 1 pound. It's gets very confusing when watching.
I swear…with how much I LOVE Italian dishes like these, I should’ve been from New York… But if I ate this stuff as much as I wanted, I’d look like Clemenza from The Godfather…
I love your technique and how you are not hesitant to mention the brands you use. And totally love your tips for making it easier - plastic bag, parchment, etc. You are up at the top of my Go-To Italian recipe creators - wonderful!!!!
I made a huge batch of the Sunday sauce several weeks ago and have kept batches in the freezer. I have made almost everything in the series; and this is just another amazing dish. Please keep making and posting these authentic Italian recipes. The recipes are the real deal, delicious and healthy for your family not just some BS to get clicks and views. Thank you for being real and sharing the insights & secrets to amazing Italian food.
Thanks! Really appreciate it.
Jim, your kitchen should have a Michelin star! I am making this recipe for Thanksgiving. Thank you 🙏🏻.
I know I'm late here, but I'm making your recipe this week. First attempt at stuffed shells, but i watched your video 3x already. I feel confident I can do this. Thanks for all the details.
These dishes always look so delicious. The ones I’ve tried so far have been amazing. I love how you encourage family involvement.
Thanks! That's what it's all about for me.
@@SipandFeastinstead of spinich, how about a small jar of Decicc o pesto?
There is no way I could watch your videos if I were on a diet. So appealing! Yum.
Lol thanks! I definitely do not make diet food. The side dishes I've made are pretty healthy though.😄
such a nice presentation, the food, the soothing music, the voice overs...top not instruction, great channel!
Thanks very much! Appreciate the compliments🙏
Have been making stuffed shells for years, but this recipe is absolutely the best I have ever made. Used 1/2 lb Ground Beef and one jar or Raos marinara for the sauce. This is a keeper for sure!
This would be one of those days when I want to cook and take my time with coffee and jazz playing in the background....taking my time. :)
You are a fabulous cook and teacher, love your show and your family. I’ve watched all the great cooks, but I’m still learning.
LOL I made stuffed shells just yesterday, using instructions from an old itailian born immigrant. The mozzerlla cheese I had was spioled so I used what I had, five cheese mexican shredded mix. LOL My sister, who's quite critical of cooking loved it. At first I thought she was just being nice until I noticed she ate twice as much as me. Lol Next time, fresh mozzerella from the deli. Lol
No idea how you don't have more likes on this, it's phenomenal!
My mom did something very similar to this but using penne. Great casseole, but your version with the shells adds a level of flair to it. Nicely done
Very nice presentation. Thanks
Thanks Richard! I appreciate you watching my videos and taking the time to comment.
I absolutely love your show! You make me want to cook everything you make. Also, although you're usually talking the entire time of your demonstration, you're never boring, and everything you share with your viewers is very useful information. I also enjoy watching your children come in to critique your creations for us. (Such lucky kids! I hope they really appreciate you.) I'm a fairly new viewer, but even though there are likely many episodes of your show that I haven't yet seen, please keep it coming, as this is my new fav show to binge watch. 🙂 Thank you!!
Thanks so much and welcome to the channel!
Thanks for helping me pull this one off. Family loved it. Will be making again 👍
I just found your videos! I absolutely love them...and your NY accent!!! I'm from Long Island but now live in NC. I MISS that accent!!! We have finally infiltrated the South...we have bagels and pizza Lol, which were unheard of when we got here! Thanks for your videos!!
I have been watching u and all of your dishes look marvelous I like the ricotta stuffing and I would love to all of your recipes and put them in a book and cook one meal at a time for my husband and i.
I’ve always wondered about how to do these…the content you are putting out is great! I’ve always loved Italian-American food, and over the last 15-20 years, I’ve learned how to make a few basic dishes (I like to think I’ve learned how to do them well - my family likes them anyways), but your content has opened a whole new world of possibilities for me. I am really grateful for the episode you put out about how to do a NY Pizza in a typical home oven. Where I live, it is difficult to find a decent NY slice which, I know, is illegal in some states. Well, if it’s not, it should be. 😆
Thanks a lot man. I appreciate the support. That pizza episode and series took the most work out of any videos I've done.
Nice cutting board!
Thank you for the wonderful tips 😊 You made my life so much easier when making these. Great recipe too
Jim, i LOVE your videos and plan to make some of them. Thank you. I shared all of them so i an print the recipes!
Your trick works like a dream! These are fantastic. I’m eating them right now.
Use a ricer to squeeze the water out of cooked spinach.
Love this stuff man! Keep up the good work.
Thanks very much🙏
I made this for the family today for Christmas Day dinner. It was a huge hit. Thanks for the recipe. Merry Christmas to you and yours.
Great to hear! Merry Christmas!
Great stuff. Love seeing a fellow Long Islander put out great content. Keep it up! I prefer Ivarone over Uncle G's, but I'll let it slide.
Thank you! Ivarone is a great place. They are pretty far from where I now live. I used to go there years ago when I lived in Farmingdale.
Thank You for this recipe. I'm going to make this for myself and my hubby. One thing I have say honestly I've had to get my workout on because of watching your videos. But thank you for your recipes. We Love them.
I've had to get my workout on as well lol.
Looks spectacular! I'm gonna have to watch your Sunday Meat Sauce episode!
Thanks! Here is the whole playlist in order: ua-cam.com/play/PL0QyikC1o6v2IA68LB_Kp8AWShDOSyyjV.html
Thank you! I will definitely be doing this for my holidays dinner :) 😀
Love your teaching ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
Greetings from Maastricht The Nederlands ❤❤❤❤❤❤❤❤❤
Going to make this for my LOVELY girlfriend whom Just came out of heart operation
To bring a bit of smile on her FACE ❤❤❤❤❤❤
Looks awesome, as usual. An Italian cook buddy of mine recommends not even cooking the pasta first. He says he puts the stuffing in dry, then makes the sauce a little bit thinner, then cooks it with the thinner sauce in the oven and the shells come out great. I personally haven't tried that, but just wondering if you ever considered or tried it?
Very nice and detailed presentation. Certainly wanna try this recipe!
Thanks really appreciate it. I would love to hear how it turns out for you!
So glad this came up on my ‘stream’… old style video for you but great recipe! Thx! Also glad to hear u have a meat recipe. (Going to look!$
I just made these last week. Second half of batch is in freezer for future use. 😋
Delicious recipe- thank you❣️
Looks delicious - will definitely be cooking up this one. Thank you 👍🏼
Awesome
Excellent as always sir
Great stuff.
Thanks for sharing.
Good call on the baking paper
Omg this is too good!!! 😭 Amazing...Thank you!!!!👌👌👌👌👌
Lekue makes an affordable TPU (feels like silicone) reusable pastry bag that is easy to clean, and has a coupler that comes with three standard size tips for less than 17 bucks. I use it for this, and manicotti. It won’t burst like a plastic bag.
This was delicious.
Thanks! Glad you enjoyed it!
excellent thank you
Parchment paper for not sticking…pure genius!!!
made this ricotta stuffing with homemade noddles today oboy looks awesome ! in the oven now xxoo
Hope it was great!
I use the ricotta container and put my bag inside it then put ricotta filling in. Works a lot better than hand filling it without that container. Of course wipe it out before putting bag in it.
It’s been ages since I’ve made them, but manicotti used to be something people would ask me to make if they were coming for dinner. I would make a 13x9 pan of meat filling (basically the same as the spinach, but with Italian sausage), and a 13x9 pan of the spinach. I did exactly the recipe you used for the filling and made meat sauce from scratch. It was a 12 hour day, usually. I did enjoy doing it, though.
It for sure takes a long time. I'll probably make a different version this for this fall. Got to start early that day lol.
Regarding pronunciation. You do you and I love it. For example I pronounce mozzarella as "Moo-zah-rell"
My question is can the stuffed shells be frozen, preferably before sauced or even after sauce because it’s just too much for us. Thank you for all of these inspiring recipes and videos.
Just cur came out really good.ious,do you ever add prosciutto to the cheese? I have made eggplant rolentine with it and it
Sweet baby Jesus
Man I’m getting really hungry
I’m making this for my husband and I for dinner. I’ll be using my mother’s homemade gravy and meatball sauce. My husband is very excited! Question, I have a cast iron skillet, also I have a 12” non stick pan, can I use that instead?
I would use a baking dish instead of a pan. Enjoy!
A lettuce spinner would work great to wash and remove the water from the spinach
That’s freakin beautiful! I want to make for Christmas!!
Thanks very much!
Need to see it with a real Pastry Bag!
Try stuffing them with Italian Sausage, Spanish, onion and mushrooms...a little bit of cheese to bind it
Would of liked to see the finished product cut into to see the texture of the cheese filling.
Nice
Would the same filling work for raviolis?
Well I know what I am making this weekend.
Is there a recipe with measurements listed somewhere?
Hey the full recipe is right in the video description. If you need the meat sauce recipe it's right here: ua-cam.com/video/TDXaeTehT9o/v-deo.html
All about the sauce and stuffing when make stuffed shells and don't over cook your pasta folks .
yum
Making
I have found that a thinner sauce works better for this,
I really don’t know what I do wrong but my shells are always splitting
What about not even cooking the shells? Fill them dry with a pastry bag, as they bake and steam with filling inside and bubbling sauce outside, perfection.
Só acho que podia ter tradução para o português
I also like to have a small pot of extra meat sauce and serve with a salad and garlic bread sticks.
So what is the key? I must have missed it.
I just use a spoon. In the end, it's faster than the whole pastry bag rigamarole.
Looks great!
However never cook tomato sauce in cast iron.
You are 100% correct. I needed a low profile pan for better pics and the pan wasn't seasoned well to begin with.
Dollar Tree has same spider for $1
Instead of using paper towels you can use cheese cloth
1 pound of ricotta cheese is not enough for a 12 oz. box of jumbo shells. That tub of ricotta cheese he's using looks like a 2 pounder and I needed that much for the box I just made. Used every bit of it. A 12 oz. box contains 40 shells.
get rid of the stems!😁 couldnt agree more......
2 TABLESPOONS of salt???
More mozzarella on top, please.
Oh please. Just spoon the cheese mixture into shells
LOL. You said colander. It’s a Scolapasta!
Our meat swuace
😛😛😛😛😛😛😛😋😋😋😋😋😋😋😋😋
if you dont get sauce all over the pasta it will end up burned with crunchy edges. get the sauce all over the pasta.
Great channel. But you make food for 8 people and I’m cooking
For 2
You really need a pastry bag just stuffing pasta. 😂
I followed this video almost exactly, step by step... 🤌🤌🤌 Theeee best meal I've ever made! Thank you for all the tips and tricks, man. Truly. I'll prepare this meal just like this for the rest of my life 😎. Have a blessed life my friend 🙏
If your making a double batch of something please let us know up front. It looks like your putting two pounds of RIcatto into that bowl while your saying 1 pound. It's gets very confusing when watching.
OK... The diet is going to have to wait until 2023 I think.... 🤔
I use sausage stuffer just use the ricotta instead of sausage has 3 different tips works great
I swear…with how much I LOVE Italian dishes like these, I should’ve been from New York… But if I ate this stuff as much as I wanted, I’d look like Clemenza from The Godfather…