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.

Видео Stuffed shells with garlic bread канала Adam Ragusea