For some reason, I LOVE these two women. I watch everything they make. And, I just bought a "cooling grid" because they use them so often, I decided I had to have one.
Somehow it's quite satisfying to watch you both in the kitchen. Reminds me the good old days of my aunt's and they're send my friendly competitions to produce food for the greater family. You've become kind of an extended in-laws
Stuffed shells are my specialty! My hint for the tight shells. I just break them in half and stuff them. By the time they cook in the sauce, no one notices the slight irregularity. Thanks for this video.
Ladies, very nice recipe, I like to use pearl onions in mine either peeled fresh or frozen & thawed. A couple of tips on the shells that are tightly closed, throw them in boiling water for appx. 3 minutes til they are plyable & cut back the lips to open for filling or do them dry, the plyable are easier & just use poultry shears, unless you do have a recipe to use the ones that are tightly closed at the top.
Made this tonight with a 28 oz jar of Rao's Marinara (the Costco size), combined with the 2 cups of water, and divided into two 8 x 8 pans. Delicious but salty (and I love salt), so might make it a parmesan/Pecorino blend next time. Definitely rest the full 25 minutes, even if halved. It sounds like a lot, but it's still mouth-burningly-hot at 20 min. Overall, like all ATK recipes, a reliable winner you'll make x100 times because it's the kind of food everybody loves. Would love to see more 2-3 serving recipes, or larger recipes that are essentially meal prep for another night. Not everyone is cooking for a big family these days.
Don't over cook & Rinse & Chill with Cold water only way to beat breakage I've found .Practicing with Slow Cooker Version 's . Love this channel. Thank's !
i made this the day after thanksgiving and added about 1/2 cup of cooked chopped spinach, and it was truly perfect! my vegetarian guest loved it, and i sent half of it home with him to enjoy later.
I’ve always made them this way. But be careful and cover every visible yellow parts. I had a few tips of the shells that were sticking up the first time I made them, and they were hard just as it was uncooked.
Glad to read I'm not the only one who avoids heating up the kitchen in summer. There are eight or nine other months when I can happily work in a warm kitchen.
Love this recipe! I especially like filling and cook the shells in the oven. I stopped making stuffed shells because we didn’t like how mushy they came out.
I'm not familiar with stuffed shells but I cook my filled cannelloni noodles in a pretty similar way. But I either fill them with ragout or with a cooked vegetable (most of the time broccoli, cauliflower and romanesco) & ricotta mix and bake it in tomato sauce and bechamel. It's always a crowd pleaser
Instead of adding salt to my sauce, I throw a couple anchovies in when I'm sauteing the onions. And I don't like anchovies! But they melt away to nothing, no one will be the wiser, and in the end adds great flavor.
@@jujubee7351 : Well, they aren't sardines they are anchovies. Big difference. Any anchovies will work but I like imported ones from Italy. Anchovy fillets in olive oil works in a pinch.
Have you ever tested grain mills to see which grain mill is the best???? I am interested in getting a grain mill to mill my own fresh flour for baking bread. Please let me know if you have done this, so I can see your results, thanks.
I think this time around, I'm going to add a pound of browned, Italian sweet sausage to the sauce. Make it a one-dish meal and add a salad on the side. Thanks for the terrific recipe!
Just watched this air on TV , thank for this awesome recipe. Can’t wait to try this one. If I like all the ingredients , that’s how a choose my video . This one seems wonderful and easy. I don’t like mushy pasta, chef said the magic words , Al Dente
I’ve always used disposable pastry bags probably because, I’m a professional pastry chef... I do appreciate the “cornstarch hint” for absorbing any extra liquids. Pasta manufacturers make pre-cooked lasagna sheets and I wonder why they didn’t make a pre-cooked Shells and Manicotti/Cannelloni Tubes?
I added 12 oz of marinated artichike hearts on top of the tomato sauce before baking...then of course the cheese on top of everything after 45 minutes. Yum!!!
Cornstarch? Interesting. Although when I make my pasta sauce I have to use whole tomatoes not crushed. I like the tomato chunks when you bite into the pasta.
Good recipe, but. I got a box of Barilla pasta with alot of tight shells. My work-around is to parboil them just until they are flexible enough to open slightly with the tip of the piping bag. I don't think the difference would matter in the finished dish and I'm definitely not going to discard them.
I parboil any pasta or noodle to cook off the excess starch. I seem to be alone in disliking the flavor of boiled flour water, particularly in soup where it also turns the broth a murky shade.
I'm amazed at how easy that was. I certainly will try this recipe very soon 🙂. Sincerely Yours 🤠 Mr Severance, "The Cake 😋 🍰🎂 🥳 🎉 🎈 Man", "World 🌎🌍 Cruiser"&"Succulent Collector", and"Teacup's & Saucer's Set's and Teapot's 🫖 Collector".
I can get ricotta cheese but I don't know if I can get the other 2..I in very small town.. Are there 2 other cheeses I could substitute?? Please and Thank you.
I made this. After cooking and letting rest for 20 minutes, my shells were just a bit not quite cooked to my liking. I'm sure that after a day sitting in the rague, in the refrigerator, they'll be perfect.
I hate to make stuffed shells standing there with one single shell in my hand trying to fill it. This recipe sounds delicious! Sounds better than Frozen stuffed shells although my homemade marinara would make a flip flop taste good. ;-)
I like them with some slight changes: no onions- yuck, oregano and basil in the sauce, mozzarella with the ricotta with spinach and parsley. Buon appetito
okay. I found out why I love watching these two ladies teach. they remind me of the Aunt Hilda and Zelda of Sabrina The Teenage Witch. not the new one, the good one. they have the charisma of Beth Broderick & Caroline Rhea.
Nice recipe, this is how I prefer making stuffed shells. Were you guys fighting before the episode or anything like that? Something just felt kind of off.
Looks good, of course, but I don’t see how making your own tomato sauce makes this dish easier. Just use a good quality jarred pasta sauce for even more simplicity.
"Homemade" as opposed to a prepared jarred sauce. There is nothing wrong with canned tomatoes, the whole plum tomatoes are the best. Tomatoes aren't in season year-round and a lot of people don't have gardens. So get off your high horse.
lol stuffed shells are not that hard to make! Its all about time management. Ive been making them since i was 13...smh this "easy" method seems just as complicated with the whole piping bag nonsense
@@Koji-888 Lol i always try different fillings...sometimes with spinach, sometimes with broccoli rabe etc. However i dont complain that its messy and hard, because it really isnt. Thats just an ATK punchline to introduce a silly new method
@@Koji-888 ya except homemade sauce is easy and way better as you can fine tune it just to your liking. Also preshredded cheese is never good, leaves a weird film preventing a good melt...better off shredding your own..food processor makes it easy and quick
@@Koji-888 lol far from rich. its not that expensive, especially if you dont eat it everyday. I like all vegetables...kale, spinach you name it i like it
This is the 4th time I've made this recipe and it's delicious and simple!
I am Going to try these 😉
This is brilliant. This is the answer to the mystery of how to do this dish without excessive labor and torn shells while stuffing.
For some reason, I LOVE these two women. I watch everything they make.
And, I just bought a "cooling grid" because they use them so often, I decided I had to have one.
Bridget and Julia do work well together. 😊
So much easier. I'll definitely try this in cooler weather.
Somehow it's quite satisfying to watch you both in the kitchen. Reminds me the good old days of my aunt's and they're send my friendly competitions to produce food for the greater family. You've become kind of an extended in-laws
Excellent but easy recipe. I will
make this after we get rid of the summer heat. Many thanks!
Stuffed shells are my specialty! My hint for the tight shells. I just break them in half and stuff them. By the time they cook in the sauce, no one notices the slight irregularity. Thanks for this video.
AWESOME TIP! I plan on making these tomorrow and will def break them in half if they’re too tight. Thanks for the tip!
These do sound good. I also like the thought of using pesto for the basil and garlic. Nice when I can't find good looking basil in the market.
This looks so much easier than the "traditional" way. I'll have to try it when the weather gets a little cooler
I love those two!!! So glad I found the show on tv! I'm hooked! I even bought ATK and the CC cookbooks! Thank you!
❤ 📖 ❤ 📖 😊👍 ❤
Ladies, very nice recipe, I like to use pearl onions in mine either peeled fresh or frozen & thawed. A couple of tips on the shells that are tightly closed, throw them in boiling water for appx. 3 minutes til they are plyable & cut back the lips to open for filling or do them dry, the plyable are easier & just use poultry shears, unless you do have a recipe to use the ones that are tightly closed at the top.
Made this tonight with a 28 oz jar of Rao's Marinara (the Costco size), combined with the 2 cups of water, and divided into two 8 x 8 pans. Delicious but salty (and I love salt), so might make it a parmesan/Pecorino blend next time. Definitely rest the full 25 minutes, even if halved. It sounds like a lot, but it's still mouth-burningly-hot at 20 min. Overall, like all ATK recipes, a reliable winner you'll make x100 times because it's the kind of food everybody loves.
Would love to see more 2-3 serving recipes, or larger recipes that are essentially meal prep for another night. Not everyone is cooking for a big family these days.
I like Rao's sauce too but it's pricey. Another good prepared sauce is called Silver Palate San Marzano. It's much cheaper but has great flavor.
ATK does make a Cooking for Two cookbook that I use since we have a small household that you might want to take a look at.
Great idea! Raos is so amazing!
I always love your videos, they are clear, concise (with all the details needed to follow and diy) and all around well made, thank you!
Love your receipe. Can’t wait to do this dish your way!! I have one question why did you use Fontina cheese rather than Parmesan or Provalone? Thanks
Don't over cook & Rinse & Chill with Cold water only way to beat breakage I've found .Practicing with Slow Cooker Version 's . Love this channel. Thank's !
i made this the day after thanksgiving and added about 1/2 cup of cooked chopped spinach, and it was truly perfect! my vegetarian guest loved it, and i sent half of it home with him to enjoy later.
I hope you used vegetarian cheese.
@@paulineszymanski8650 dont confuse the term with vegan, which my guest is not.
Oh, I LIKE this! 👍I will give it a try, because I love love stuffed shells!
I haven't made stuffed shells in years. With this trick of putting them in uncooked, I'll probably try again when it's cool enough to use the oven.
I’ve always made them this way. But be careful and cover every visible yellow parts. I had a few tips of the shells that were sticking up the first time I made them, and they were hard just as it was uncooked.
Yeah it's a 70s & 80s dish. Mom used to make them fairly often when I was growing up.
Glad to read I'm not the only one who avoids heating up the kitchen in summer. There are eight or nine other months when I can happily work in a warm kitchen.
I made this and it’s wonderful everybody thinks I am a gourmet chef The only slight change I made are use pesto instead of the basil and garlic
Love this recipe! I especially like filling and cook the shells in the oven. I stopped making stuffed shells because we didn’t like how mushy they came out.
That is such a great idea with the uncooked shells, I will have to try this.
Thanks ladies !!! Definitely giving this one a try.
I'm not familiar with stuffed shells but I cook my filled cannelloni noodles in a pretty similar way. But I either fill them with ragout or with a cooked vegetable (most of the time broccoli, cauliflower and romanesco) & ricotta mix and bake it in tomato sauce and bechamel. It's always a crowd pleaser
Instead of adding salt to my sauce, I throw a couple anchovies in when I'm sauteing the onions. And I don't like anchovies! But they melt away to nothing, no one will be the wiser, and in the end adds great flavor.
Great tip ! I don’t like salt either . Will try this. What kind of sardines did you use?
@@jujubee7351 : Well, they aren't sardines they are anchovies. Big difference. Any anchovies will work but I like imported ones from Italy. Anchovy fillets in olive oil works in a pinch.
a squeeze of the paste
A splash of fish sauce can add the same layer of flavor.
Have you ever tested grain mills to see which grain mill is the best???? I am interested in getting a grain mill to mill my own fresh flour for baking bread. Please let me know if you have done this, so I can see your results, thanks.
Going to try this with manicotti as well
Was thinking the same thing. Perhaps soak the pasta tubes in hot salted tap water for 5 or 10 minutes prior to assembling and baking.
@@sandrah7512 Thanks. Now that you mention it I remember seeing that.
Absolutely brilliant!!!
I have changed my thought process and enjoy cooking thank you
Great idea to implement the quick summary at the end of the video for folks double checking while cooking
You two ladies are really looking good! You’re just looking so healthy!
Made this last night oooooommmmmggggg! Pretty freakin awesome! Thx for this!
I must give this a try.
I think this time around, I'm going to add a pound of browned, Italian sweet sausage to the sauce. Make it a one-dish meal and add a salad on the side. Thanks for the terrific recipe!
Thanks for the memory on this dish. My gram used to stuff dry shells in her bridge club / casserole club.
My lasagna roll ups are fun to make. I'm going to use this cheese filling and either spinach or prosciutto diced finely slice of course.
Just watched this air on TV , thank for this awesome recipe. Can’t wait to try this one. If I like all the ingredients , that’s how a choose my video . This one seems wonderful and easy. I don’t like mushy pasta, chef said the magic words , Al Dente
looks good 👍
I’ve always used disposable pastry bags probably because, I’m a professional pastry chef... I do appreciate the “cornstarch hint” for absorbing any extra liquids. Pasta manufacturers make pre-cooked lasagna sheets and I wonder why they didn’t make a pre-cooked Shells and Manicotti/Cannelloni Tubes?
It would be nice
I added 12 oz of marinated artichike hearts on top of the tomato sauce before baking...then of course the cheese on top of everything after 45 minutes. Yum!!!
Is the cooking time the same at a higher altitude?
Cornstarch? Interesting. Although when I make my pasta sauce I have to use whole tomatoes not crushed. I like the tomato chunks when you bite into the pasta.
Good recipe, but. I got a box of Barilla pasta with alot of tight shells. My work-around is to parboil them just until they are flexible enough to open slightly with the tip of the piping bag. I don't think the difference would matter in the finished dish and I'm definitely not going to discard them.
I parboil any pasta or noodle to cook off the excess starch. I seem to be alone in disliking the flavor of boiled flour water, particularly in soup where it also turns the broth a murky shade.
@@msr1116 agreed
Looks great and I didn’t see ONE tomato spot on Julia’s shirt!!!
They must have cut the video so she could change, love Julia 💘
Makin tonite! Wish me luck!
Stuffed shells 🐚 is made for the one you love
That's how Ive always made them because I was too lazy to boil the shells😂
Well sHells bells!
I'm amazed at how easy that was.
I certainly will try this recipe very soon 🙂.
Sincerely Yours 🤠 Mr Severance,
"The Cake 😋 🍰🎂 🥳 🎉 🎈 Man",
"World 🌎🌍 Cruiser"&"Succulent Collector", and"Teacup's & Saucer's Set's and Teapot's 🫖 Collector".
Looks yummy
What’s a good fontina cheese brand ?
6:36 Green White & Red. As it should be.
I like how you think Julia 😊
YUMMY 🤤🤤🤤🤤👏👏👏👏
showing off the winning 5x9 bake pan, huh? Nice tie in, I appreciate that.
Excellence! How about giant rollotinie pasta recipe?
Julia: I'm gonna give you the corner.
Bridget: YES!
Julia: And a middle shell.
Bridget: OOH! Julia: Yeaaaaahhhhhh
I can get ricotta cheese but I don't know if I can get the other 2..I in very small town.. Are there 2 other cheeses I could substitute?? Please and Thank you.
Mozzarella would work instead of fontina. Parmesan can be used in place of Romano, although I like using 1/2 & 1/2.
Love the recipe as does my wife. I use manicotti shells instead...my only deviation regarding the recipe ;-) ..
I made this. After cooking and letting rest for 20 minutes, my shells were just a bit not quite cooked to my liking. I'm sure that after a day sitting in the rague,
in the refrigerator, they'll be perfect.
YUM YUM YUM!!!!!!!!!!!!!!
Great recipe. BTW… don’t discard the broken shells.
Use them in soups, pasta salads, etc.
I’ve always just parboiled my shells …..add turkey to some , seafood to others 😀
great for manicotti too
I hate to make stuffed shells standing there with one single shell in my hand trying to fill it. This recipe sounds delicious! Sounds better than Frozen stuffed shells although my homemade marinara would make a flip flop taste good. ;-)
Can you do ahead?
4:27 Who’s that saying “Yes!”?
I like them with some slight changes: no onions- yuck, oregano and basil in the sauce, mozzarella with the ricotta with spinach and parsley. Buon appetito
okay. I found out why I love watching these two ladies teach. they remind me of the Aunt Hilda and Zelda of Sabrina The Teenage Witch. not the new one, the good one. they have the charisma of Beth Broderick & Caroline Rhea.
The New Adventures of Sabrina is actually awesome, and the aunties are hilarious and dark.
Delicious stuffed shells! Don't be a hater, stop lying, you know it was good!
can someone please write down this recipe. Ive never made this. thank you
mmm you win :)
I know people in the South who had half a cup of sugar to this spaghetti sauce or tomato sauce marinara what have you!
Fontina?
Americans you so much garlic!
Nice recipe, this is how I prefer making stuffed shells. Were you guys fighting before the episode or anything like that? Something just felt kind of off.
I thought that too. I hope not, I prefer them to Hans Kimball soooo much .
Something is not right about Bridget, praying everything is alright with both of them though🙏🏽❤️ love them both.
I'll use Rao pasta sauce instead
Is no necessary if don’t put eggs right and no onions if the person is allergic to onions
Same amount of work as making a lasagna.
Too much.😁
But very delicious.
@@Koji-888
😁 Not too much money wise.
Too much time wise.
Looks good, of course, but I don’t see how making your own tomato sauce makes this dish easier. Just use a good quality jarred pasta sauce for even more simplicity.
Toasted garlic in the cheese not raw.
Progressive 2021 version:
"I just love pressing garlic."
"I know. You're an oppressor."
Reupload..
That is the casserole dish that nobody liked because it was too deep. :-)
Lol
How is this considered homemade tomato sauce if the tomatoes came from a can??? Homemade sauce is using fresh tomatoes from the garden
"Homemade" as opposed to a prepared jarred sauce. There is nothing wrong with canned tomatoes, the whole plum tomatoes are the best. Tomatoes aren't in season year-round and a lot of people don't have gardens. So get off your high horse.
These girls dont like each other
lol stuffed shells are not that hard to make! Its all about time management. Ive been making them since i was 13...smh
this "easy" method seems just as complicated with the whole piping bag nonsense
@@Koji-888 Lol i always try different fillings...sometimes with spinach, sometimes with broccoli rabe etc.
However i dont complain that its messy and hard, because it really isnt. Thats just an ATK punchline to introduce a silly new method
@@Koji-888 ya except homemade sauce is easy and way better as you can fine tune it just to your liking. Also preshredded cheese is never good, leaves a weird film preventing a good melt...better off shredding your own..food processor makes it easy and quick
@@Koji-888 lol far from rich. its not that expensive, especially if you dont eat it everyday. I like all vegetables...kale, spinach you name it i like it
fake reactions