Spinach Ricotta Stuffed Shells
There's no need to pre-cook shells before you stuff them. Such a pain messing around with hot floppy shells! Just bake in loads of sauce and they'll cook in the oven.
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Ginger Kisses | The Perfect Valentines Kisses |
The best Ginger Kisses are the perfect Valentines kisses as well. So today I'm going to make Ginger Kisses even easier and tastier than before. The only thing I had to go out and buy for this recipe was golden syrup. Most people will have all of the ingredients in their pantry.... so let's get cooking.......
#foodoflove @CookingAroundTheWorld
Ingredients: Ginger Kisses : The Perfect Valentines Kisses :
1 & 1/4 cups of self raising flour
3 tsp ground ginger
1/2 tsp of cinnamon
75 grams of butter
1/2 cup of sugar
2 tbsp golden syrup
2 eggs beaten
The filling:
65 grams of butter
3/4 cup of icing sugar (powdered sugar)
1 tbsp golden syrup
(Original recipe courtesy of wandercooks.com )
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3) Cooking Secrets for Men (Charlie): Pan-Seared Lamb Chops (Premieres 9am Eastern Standard Time)
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4) Boris Backt Und Kocht: Pasta with Meatballs & Glass of Red Wine Premieres 9:15am Eastern Standard Time) @borisbacktundkocht
5) My Ajji's Kitchen (Sandee): Marry Me Chicken & Shrimp (Premieres 9:30am Eastern Standard Time)
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6) In the Kitchen with Karen: Strawberry Cheesecake Parfaits (Premieres 10:15am Eastern Standard Time) @IntheKitchenwithKaren
7) Gloria's Platter: Love Cake with Pumpkin Preserve (Premieres 11am Eastern Standard Time)
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8) The Sunday Dinner Chef (Tom): Love of my life Frutti di Mari (Premieres 11:30 am Eastern Standard Time) @The Sunday Dinner Chef
9) [코카키친]Quick Easy Eat 23: Romantic Meal for Two (Steak, Shrimp & Chocolate-Covered Strawberries) (Premieres 11:45am Eastern Standard Time) @quick.easy.eat23
10) Andrews Simple Cooking: Coconut Lime Chicken (Premieres 12:00pm Eastern Standard Time)
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11) Cooking With the Spicy Queen: Balsamic, Mushroom & Sausage Pasta (Premieres 12:15pm Eastern Standard Time) @cookingwiththespicequeen
12) Cooking with Anadi: Stuffed Shells (Premieres 12:30pm Eastern Standard Time)
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0:00 Intro
0:40 A look at our ingredients
1:42 Blending the sugar, butter, golden syrup and eggs
2:34 Blending dry ingredients till dough is formed
3:14 After chilling, form dough into balls
4:19 Bake until just turning golden
5:18 Turn out onto cooling rack
5:29 Making the filling
6:23 Applying the filling and plating
7:02 The tasting and outro
How to Make the Best Cheesy Stuffed Shells
Hosts Julia Collin Davison and Bridget Lancaster make a streamlined recipe for Cheesy Stuffed Shells.
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Stuffed shells with garlic bread
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***RECIPE, MAKES AT LEAST 12 PORTIONS***
1 lb (454g) dried large pasta shells
3 lb (1.4kg) ricotta cheese (***this quantity is correct, I misread the container and gave the wrong amount in the video)
1 lb (454g) mozzarella cheese, grated (I used fresh mozzarella but I think any style would be fine)
7 oz pecorino romano cheese, grated (parmesan would be fine instead)
4 eggs
1-2 garlic cloves, peeled and grated
fresh parsley and/or basil, chopped
pepper
For the sauce (this prob makes more than what you'd need for the above shell recipe)
6 oz (170g) tomato paste
4 28 oz (800g each) cans crushed tomatoes
1 cup (8 oz, 237 mL) red or white wine (optional)
2 large onions, peeled and chopped
half a head of garlic, peeled and chopped
olive oil
salt
pepper
sugar
dried herbs (I used oregano, thyme and basil)
Get the sauce going by heating a heavy coating of olive oil in a large pot over medium-high heat. Stir in the onions and cook, stirring frequently, until they've softened and are starting to brown. Stir in the garlic and cook for a minute. Stir in the tomato paste and cook for a minute. Before the tomato paste burns, deglaze the pan with the tomatoes.
Lower heat to a simmer. Stir in dried herbs and pepper to taste. Cook until you've reached your desired consistency, stirring frequently so that stuff doesn't burn on the bottom. Add salt and a little sugar to taste.
Get the oven heating to 400ºF, 200ºC. Set a little grated pecorino and chopped fresh herbs aside for garnish at the table. Assemble the cheese filing by mixing together the ricotta, mozzarella, remaining pecorino, eggs, grated garlic, pepper and remaining fresh herbs to taste.
Boil the shells in salted water until they're pliable but still undercooked — maybe three minutes fewer than the time given on the package. Drain the shells and immediately wash them in cool water to stop their cooking and keep them from sticking to each other.
Spread a thick layer of tomato sauce on the bottom of a baking dish. Fill the shells generously with the cheese mixture and place them cheese-side-up in the sauce. Cover the dish with foil and bake until the cheese filling is starting to puff up but it still looks wet — maybe 15 minutes. Take the foil off, turn on the broiler (grill) and brown the top for a minute or two.
If you're making more shells than you plan to eat right away, put them into sauced baking pans as before, cover and freeze. To re-heat and cook, place the covered, frozen pan into the oven and then turn the oven on 400ºF, 200ºC. Within 45 minutes the should be melted and mostly cooked. Remove the cover and broil (grill) the top as before.
Consider putting an extra ladle of sauce on the plate before you put on the finished shells and garnishing with grated pecorino and fresh herbs.
how to make perfect STUFFED SHELLS
How to make the best classic cheesy baked stuffed shells in weekday sauce with a lemon ricotta Parmigiano filling.
Felicetti Conchiglioni (10% off with Code “NACS” at checkout)
Weekday sauce
Spicy Weekday Sauce
PATREON:
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MUSIC BY GURTYBEATS
Italian Grandma Makes Stuffed Shells with Meat
MEAT STUFFED SHELLS
(Makes approximately 36 Shells)
Sauce:
3 Tbsp Olive Oil
½ cup Yellow Onion, chopped
2 cloves Garlic, chopped
32 oz Tomato Puree
½ tsp Salt
¼ tsp Black Pepper
5-6 Leaves Fresh Basil
Meat Preparation:
2 Tbsp Olive Oil
½ cup Yellow Onion, chopped
3 cloves Garlic, chopped
2 lbs. Ground Beef
½ tsp Salt
¼ tsp Black Pepper
2 Tbsp Salt in water for Pasta Shells
12 oz Jumbo Pasta Shells
Filling Mixture:
Cooked Meat Preparation
2 extra large Eggs
½ tsp Salt
½ tsp Black Pepper
½ cup Bread Crumbs
¾ cup Pecorino Romano Cheese, grated
6 oz Whole Milk Mozzarella Cheese, Shredded
¼ cup Fresh Parsley, chopped
½ cup Prepared Sauce
Top with a sprinkling of grated Pecorino Romano Cheese and an additional 6 oz shredded Whole Milk Mozzarella Cheese
Bake at 350F for 45 minutes with the last 5 minutes uncovered
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. It is in the province of Foggia in the Puglia region of southeast Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina enjoys making food for her family in the same old fashion ways as she was taught by her mother and grandmother in Italy, and also new things she has subsequently learned from family and friends in America. She also enjoys gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera and behind the scenes?
Grandma Gina’s retired son-in-law, Nick, does the filming, editing, production, and channel management. Her daughter, Maria, helps with food preparation, kitchen setup and fan support. Also, Grandma Gina usually has one or two grand-kids in the kitchen to help.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
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