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Stuffed Shells Inside Out!

Who doesn’t love stuffed shells? But, then again, who loves stuffing the shells? LOL I bet a lot less hands are raised! You are going to LOVE Stuffed Shells Inside Out! This recipe is absolutely stunningly delicious with far less work! When I make my stuffed shells it’s a full day affair and reserved for holidays. So, now we can enjoy the meal on any night…WITHOUT sacrificing flavor! This is Promise! Made with a simple sauce, ricotta, jumbo shells, and pancetta. Enough talking…let’s MAKE IT!

Stuffed Shells inside out

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@melissajorealrecipes

STUFFED SHELLS 🇮🇹 | INSIDE OUT! recipe: 4 oz. of diced uncured pancetta 1 cup of ricotta cheese 1-2 tbsp. of olive oil 1 tsp. of crushed red pepper 4 cloves of chopped garlic 4 oz. of grated Pecorino Romano cheese 4 oz. of chardonnay 12 oz. box of jumbo shells 28 oz. can of crushed tomatoes 1 cup (a little more or less) of pasta water salt & pepper to taste (start off with at least 1 tsp. of each) 1-2 oz. of fresh basil (reserve some for garnish) garnish: dollop of ricotta, drizzle of olive oil, grated pecorino romano cheese, and fresh basil #stuffedshells #stuffedshellsinsideout #italianrecipes #easydinner

♬ Stuffed Shells Inside Out – Mealtime with Melissa

Stuffed Shells inside out

Stuffed Shells Inside Out Recipe

Melissa Jo

Ingredients
  

  • 4 oz. of diced uncured pancetta
  • 1 cup of ricotta cheese
  • 1-2 tbsp. of olive oil
  • 1 tsp. of crushed red pepper
  • 4 cloves of chopped garlic
  • 4 oz. of grated Pecorino Romano cheese
  • 4 oz. of chardonnay
  • 12 oz. box of jumbo shells
  • 28 oz. can of crushed tomatoes
  • 1 cup a little more or less of pasta water
  • salt & pepper to taste start off with at least 1 tsp. of each
  • 1-2 oz. of fresh basil reserve some for garnish
  • garnish: dollop of ricotta, drizzle of olive oil, grated pecorino romano cheese, and fresh basil

Instructions
 

  • Add pancetta and olive oil to a pan with high sides. Once the pancetta is translucent add crushed red pepper, salt, and pepper and continue sauteing until the pancetta is browned.
  • Deglaze the pan with white wine (I use chardonnay) and allow the alcohol to burn out for a couple minutes before adding any additional ingredients.
  • Bring a large pot of water to boil. Once it’s at a rolling boil heavily salt the water and add the jumbo shells. Cook until aldente.
  • Add the crushed tomatoes to the pan and bring the sauce to a boil. Then, lower to a simmer. SImmer for about 20 minutes before adding any additional ingredients.
  • Once the shells are nearly aldente scoop out about 1 cup of pasta water or so. Always err on the side of caution and grab more pasta water in case you need it.
  • Add about 1 cup of pasta water to the sauce. Simmer another 5-10 minutes on medium/low.
  • Using a whisk, whip up the ricotta for a minute or so to smooth it out a bit.
  • Add the grated pecorino romano, fresh basil, and whipped ricotta to the sauce. Stir it in and simmer for about 5 minutes on low.
  • Add the shells into the pan.
  • Serve family style or individually and top with a dollop of ricotta, a drizzle of olive oil, grated pecorino romano, and fresh basil! ENJOY!

Notes

  • Extra Virgin Olive Oil: Add a dollop of ricotta & drizzle a little extra virgin olive oil over the finished dish before adding the pecorino Romano grated cheese….SO decadent and amazing! The perfect finisher!
  • Jumbo Shells Cooking Time: When reading the back of the box for cooking time; sometimes, the directions are for boiling then baking. So make sure you boil until aldente.
 
Tried this recipe?Let us know how it was!

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