Better than Mom's Stuffed Shells Recipe
Вставка
- Опубліковано 12 кві 2022
- These amazing stuffed shells recipe is baked in a classic tomato and white sauce with delicious meat and ricotta cheese filling. I like to use a combination of Italian sausage and ground beef to make this a hearty meal to serve to friends and family.
Stuffed shells are a classic Italian recipe consisting of cheese or meat-stuffed pre-cooked pasta shells that are baked with a red or white sauce until the cheese stuffing is hot and melty. This classic recipe is commonly served up for holidays in the United States, however, in Italy and Sicily, this is a traditional Sunday lunch or dinner.
My family makes and serves this up every single Easter for as long as I've been alive. It's a dish I look forward to eating but does require processes similar to that of my lasagna Bolognese recipe.
PRINT OUT THIS RECIPE AT: www.billyparisi.com/the-best-...
Ingredients for this recipe:
• 12 ounce box of jumbo conchiglie rigate
• 2 tablespoons olive oil
• 1 peeled small diced yellow onion
• 2 finely minced cloves of garlic
• 8 ounces loose Italian sausage
• 8 ounces ground beef 85/15
• 5 ounces roughly chopped baby spinach
• 2 tablespoons chopped fresh basil
• 1 pound small diced fresh mozzarella
• 16 ounces whole milk ricotta cheese
• 1 ½ cups grated parmesan cheese
• 1 large egg
• 1/3 pomodoro sauce recipe
• 1 bechamel sauce recipe
• salt and pepper to taste - Навчання та стиль
I just made this following the directions except I did find the spaghetti sauce, because I’m not Italian or Greek, a little tart so I did add a little bit of sugar. I also used ground pork inst😢of the sausage. Other than that, I did it per your instructions. It did take a bit of time because of making the prep - boiling the shells - making the burger mix - the other cheese sauce, and then putting it all together it took time. First time making it it took me almost 2 1/2 hours to get it done. I gave it to my son, who has autism, he loved it. I gave it to my neighbor. Don’t know what his “real” thoughts were of it, but he said he liked it. I did eat after everything done and chilled my legs - love it - but please tell everybody that there is an amount of time in that prep for this recipe. To me, if I had to do it again, I would start the day before get everything ready to put it together the next day, thank you, but it was great thank
Life IS Good when Billy shows up w next level stuffed shells! Blessed Easter to you and your family.
The best presentation after reviewing four other recipes (reference to your Mum helped)...banging the pots right now. Thanks.
Truly appreciate the references to freezing!!!!!
I make stuffed shells at least twice a month, but I have never made it this way. I will definitely be making this. It looks amazing. Thanks for sharing.
Hello Chef, I just wanted to tell you I made this dish as part of my Easter repertoire. I used fresh made ricotta cheese, my homemade sauce, fresh mozzarella and all the ingredients you listed. What a great elevated version of stuffed shells. I thank you. You are an amazing chef.
Just made this tonight for the fam. I was BLOWN away. And I have never tried a homemade tomato sauce I liked until this one. The basil is king 🙌🏽🙌🏽
Thanx Chef! 3 super recipes in one short video.
I love this man! I would love to cook with him!
This is a top 5 favorite of my friends and family! I've been making it for years. Love the idea of fresh spinach and bay leaves! I will try this! I thought I was the only one that added sausage! Thank you Billy! You are such a great teacher! You simplify your recipes and continue to make me think I can do it!! You're the best!!
why doesn't this have MILLION clucking views yet! this man went to WORK!
Appreciate you
Looks delicious! Can’t wait to try it. Keep the videos coming; we enjoy watching them and making them.
Looks absolutely delicious💗 thanks for sharing.
Thank you for sharing this recipe. I appreciate how you take your time and go step by step. Very easy to follow because you don’t rush! Thank you
This looks amazing Chef! Happy Easter to you and your family!
Making this Friday :) thank you so much
Thanx, Chef Billy Parisi, for a fantastic holiday recipe. I'll make it without meat and follow your suggestions with the two different sauces. Enjoy the holiday!
These are amazing! Thank you Chef!
Beautiful what a piece of art!…thanks for sharing chef 👩🍳 👍
This looks amazing definitely making this tomorrow.
Baked this today and it did take some time as I made both a red sauce and a white sauce. This was excellent!! So delicious!!
I don't even have words for how delicious this looks ! Thank you for sharing this, Chef. 🎉
I remember making a manicotti recipe one time that called for bechamel sauce in addition to the red sauce. That made all the difference! It’s the only way I like it now.
Great video! Love it and I am going to try it… keep up the good works, thanks for sharing again!! 💪😁
I love stuffed shells and these looks so 😋 delicious!!!
I'm literally following the video, to make this RIGHT NOW. I ORDERED ALL OF MY INGREDIENTS from AMAZON FRESH AND HAD THEM DELIVERED TO MY FRONT DOOR! I JUST KNOW THIS IS GOING TO BE A SUCCESS🙏🏽♥️💃🏽
Definitely going to try this
Top shelf recipe. TY.
Looks delicious. Also doesn't look to difficult. Thank you
Looks delicious
What a great version of stuffed shells!! Making this for Thanksgiving... I'll let you know what my family thinks! Thanks Billy! Keep 'em coming!
Enjoy!
Made it this weekend - love the sauces! Your recipes work so well. This was a hit with my family and will definitely make it again.
Thanks for giving it a shot!!
Love it. 😍
This looks so so amazing!!
Thank you so much for sharing I will be making this for dinner for my hungry 🐻 😂 (my growing boys)..
Can’t wait for the next show stopper!!!
Thanks!
Thank you for this! 🥳 I needed to have a dish that I could make ahead and bake the day of Easter to take to a family dinner 🍽 😋! You rock 👊🏻!
I don’t know if you are interested but I have a chicken enchilada recipe that you can make ahead of time… I know it’s kind of late but maybe for the holidays coming up
Quick and Easy Chicken Enchiladas Jenjens Kitchen
ua-cam.com/video/s7OPuPNTxqU/v-deo.html
I've never put meat in the stuffing, I'll give that a try. Love stuffed shells! I've tried piping the stuffing and it's great.
I could watch your videos all day! Great content!
I appreciate that, Thank you.
Oh, Mr.P I love this recipe I will make it and thank you May God Bless 🙏
I'm making this for brunch! ☺️
LOOKS DELISH! 🇨🇦
This was amazing billy
I also make basic fontina ricotta Romano Gruyère
مشاء الله و صفة رائعة شكرا على المشاركة
this guy deserves sm more
I’m going to give this a try. New subscriber
I am going to make 200 of them for our wedding reception. In December.
Delicious 👌👌
How dare u say it better than mom’s, u son of a Mom🥰
There’s a lot of sauces leftover though, right? Probably can make another big dish of it with it imo. Looks delicious.
Chef Parisi, do you have a link to that flat cap? I love it. The recipe is good too!
You the man
Yum!! This is classic! Love baby spinach....classic with some nice chicken cutlets or veal...😘😘
Illy these were amazing 10 star
I ask make with ground chicken ricotta n rosemary (ground) up
Yummo 💛
Just love you! 😘
Love you back!
Chef Billy it looks delicious! What wine and side dishes pair well with this. 😋
I actually don’t believe in wine pairings, for the most part (it’s a long story). Well you have starch and protein so I actually like serving this up with salad or veg.
@@ChefBillyParisi Thanks Chef 😊
Hey, I fix dinner for a group of college kids(30) once a month. They love pasta! I have a vegetarian group. Spinach is great. What can I sub for the beef/pork?
Hallelujah no more hand chopping garlic!!LOL
Where can I get the actual recipe for the white sauce?
New sub 😊
Where can I get that pasta strainer???
Did you wash the spinach first
Come on Billy it can’t be better than moms 😡nothing is better than moms😂
Woe from wit
Ah! Evil tongues are scarier than a gun.
20 pieces for 14 Servings? As a side or is this a main? Or is it a typo?
Keep watching, I said I got to 28.
@@ChefBillyParisi Aye. I haven't watched yet, just read (as in skimmed) the recipe on your site. Looks great. Planning on having it Wednesday. Love your recipes.
No oregano? Why not??
You’re the Bob Ross of UA-cam chefs.
This looks heavenly, and I know it’s beyond amazing in flavor, but between the meats, cans of San Marzano tomatoes, four cups whole milk, and all the other ingredients, isn’t this expensive? I made spaghetti sauce from scratch a few times, from two Italian chefs on UA-cam (Gianni from North Beach is one; he’s like watching your Italian uncle cook, complete with the occasional swear word), with regular San Marzano and then D.O.P. San Marzano (huge flavor difference, worth the extra $), but it seemed to cost more than a jar of Rao (honestly, the best marinara jarred sauce by far, worth $8/jar).
Too much 🌿
Mixed it with tuna, salmon or finely chopped chicken with mayo, celery, green onion and eat it cold.