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[1 - 1] hey what's up today I'm going to show

[1 - 3] you guys a dish that's just as cozy as a

[3 - 6] pan of lasagna but it's not nearly as

[6 - 8] much of a gut bump and in my opinion it

[8 - 11] tastes better and is easier to make of

[11 - 14] course I'm talking about stuffed shells

[14 - 15] to get started we're going to make some

[15 - 18] creamy sweet ricotta cheese making it is

[18 - 20] easier than you think and the results

[20 - 22] are way better than anything you can buy

[22 - 23] I'm going to convince you to give it a

[23 - 25] try to make it I'll pour 2,000 G or a

[25 - 27] half gallon of whole milk into a sauce

[27 - 29] pan along with 200 g of heavy cream and

[29 - 31] 15 G of salt next I'll turn my burner on

[31 - 34] to medium low and then I'll very slowly

[34 - 36] Heat this milk to 190f while stirring it

[36 - 38] frequently you want to keep this moving

[38 - 39] because the milk easily sticks to the

[39 - 41] bottom of the pot and if that happens

[41 - 43] it'll burn and make the ricotta taste

[43 - 45] bitter and after 5 to 8 minutes of

[45 - 46] stirring and waiting this milk is up to

[46 - 49] about 190 F so next I'll kill the heat

[49 - 51] then add in 100 G of white distilled

[51 - 54] vinegar pouring it around the pot to

[54 - 56] distrib it evenly next I'll drop in my

[56 - 58] whisk or a spatula and very carefully

[58 - 61] stir that vinegar in without agitating

[61 - 63] things too much hard stirring breaks the

[63 - 64] delicate cheese curds now I'll set a

[64 - 66] 15-minute timer then I'll let this fresh

[66 - 69] cheese sit so it can slowly gently

[69 - 71] coagulate next I'll grab a package of

[71 - 73] cheesecloth that I folded in half four

[73 - 75] times then lay it into some kind of

[75 - 77] straining device I'm using a salad

[77 - 78] spinner here because it's nice and deep

[78 - 80] but a colander sitting inside of a bowl

[80 - 82] would also work 15 minutes later this

[82 - 85] ricotta has separated into set curds and

[85 - 87] weight it should look like clouds

[87 - 89] sitting in a yellowish broth that

[89 - 90] doesn't look look anything like PE by

[91 - 92] the way if your ricotta isn't cleanly

[92 - 95] broken like mine is add in a tiny Splash

[95 - 97] more vinegar and heat it again to 190f

[97 - 99] that will definitely break it next I'll

[99 - 101] use a big Ladle or a one cup measure to

[101 - 103] scoop the cheese out of the way and

[103 - 105] carefully lower it into the cheesecloth

[105 - 107] to strain at this point the cheese curds

[107 - 108] are super tender and if you're too hard

[108 - 110] on them they're going to disintegrate

[110 - 111] and fall through the gaps in the cloth

[111 - 113] so you want to be really careful now

[113 - 115] let's keep on scooping and dropping the

[115 - 117] curds into the cheesecloth and once most

[117 - 118] of these things are moved over into the

[118 - 121] basket I will then then carefully pour

[121 - 123] the rest making sure not to Splash or

[123 - 124] drop it from a height then I'll lift out

[124 - 126] this draining basket leaving all of the

[126 - 128] drained way behind I'll set the basket

[128 - 130] aside then discard the way then I'll

[130 - 132] drop the cheese basket back into the

[132 - 133] bowl and from here I'll let the cheese

[133 - 136] drain for about 20 to 30 minutes while I

[136 - 137] cook everything else next I'll take a

[137 - 139] heavy bottom pot full of four to 5

[139 - 141] quarts of water and drop it on the stove

[141 - 143] to bring up to a boil once it's ripping

[143 - 145] I'll add in a few handfuls of salt then

[145 - 147] a large box of shell pasta at the store

[147 - 149] they'll be called the jumbo shells in a

[149 - 152] box is 340 G in the box you'll get about

[152 - 154] 30 to 34 shells which is more than we

[154 - 156] need but inevitably some of these are

[156 - 157] going to tear during cooking so we'll

[157 - 159] cook a few extras and after about 6

[159 - 161] minutes when I check back the pasta is

[161 - 163] just about Al Dente meaning it still has

[163 - 165] some bite to it that's ideal because

[165 - 167] pasta that's fully tender at this point

[167 - 169] is going to be overcooked once we bake

[169 - 171] it and fully tender pasta rips when you

[171 - 173] try to put stuffing inside once the

[173 - 174] pasta water is drained off I'll hit

[174 - 175] these shells with a little bit of olive

[176 - 178] oil then I'll give them a gentle toss to

[178 - 179] make sure they don't stick together from

[179 - 181] here I'll set the pasta aside to cool

[181 - 184] then I'll grab 2 3 oz packages or about

[184 - 187] 160 G of sliced pruto to prep these up

[187 - 189] I'll stack all the slices on top of each

[189 - 191] other then grab my knife and cut the

[191 - 193] slices down into about 1/4 inch strips I

[193 - 195] want to break this ham down into tiny

[195 - 197] little pieces and this is the best

[197 - 198] process that I found for doing that

[198 - 200] without a food processor okay once the

[200 - 202] strips of ham are cut down I'm going to

[202 - 204] turn 90° then chop or mince those into

[204 - 206] tiny little pieces that are about the

[206 - 208] size of a bacon bit and once the Pudo is

[208 - 210] all minced up I'm going to head over to

[210 - 212] the stove where I've got my Dutch oven

[212 - 214] heated over medium Heat next I'll drop

[214 - 216] in a 3 second squiggle of olive oil and

[216 - 218] then all of my chopped Pudo next I'll

[218 - 220] jump in with the spoon and mix this up

[220 - 222] and Fry the ham for about 90 seconds to

[223 - 225] render out some of its fat and cook off

[225 - 226] some of the moisture avoid frying this

[226 - 228] until it's crispy though because that's

[228 - 229] going to bring crunchiness to the

[229 - 231] filling and stand in the way of the

[231 - 233] creamy soft ricotta which is actually

[233 - 235] the star of this dish once the ham is

[235 - 237] sizzled up but still soft I'm going to

[238 - 240] add in 15 G of minced garlic then stir

[240 - 243] that in and fry for about a minute or so

[243 - 245] again over medium heat and once this

[245 - 246] garlic is smelling good and just

[246 - 248] starting to take on a little bit of

[248 - 250] color next I'll add in an 8 oz bag or

[250 - 253] 225 g of spinach then I'll stir that in

[253 - 254] to wilt it I'm going to cook this for

[254 - 256] about 2 minutes in total or until the

[257 - 258] spinach is softened and most of the

[258 - 260] water is cooked off from here I'm going

[260 - 262] to move this spinach ham mixture over to

[262 - 263] a cutting board then run my knife

[263 - 265] through it five to six times to break

[265 - 267] the spinach down even more bonus points

[267 - 269] if you wanted to take a paper towel and

[269 - 270] squeeze squeeze out any extra water that

[270 - 272] might be sitting inside the leaves next

[272 - 274] let's cook the spicy marinara sauce that

[274 - 276] will eventually coat the shells for that

[276 - 278] first I'm going to grab a pape and wipe

[278 - 281] out the spinach ham residue then in goes

[281 - 283] a 3 second squirt of olive oil then 100

[283 - 286] G of grated onion 15 G of garlic a

[286 - 287] strong pinch of salt then I'm going to

[287 - 289] jump in and stir to combine and sweat

[289 - 292] this for 5 minutes until Tender by the

[292 - 294] way when I say grated I mean an onion

[294 - 296] that was ravaged on the large holes of a

[296 - 297] box grater this allows the onions to

[297 - 300] melt into the sauce easier and it allows

[300 - 301] them to get softer faster so we don't

[301 - 303] have to Stew this sauce all afternoon

[303 - 305] and after 5 minutes the garlic and onion

[305 - 307] are getting softened and smelling

[307 - 309] awesome so next I'll add in 25 G of

[309 - 311] chopped calabrian chilies then stir

[311 - 313] those in and fry for 2 to 3 minutes if

[313 - 315] you don't have calabrians or you can't

[315 - 316] find them I would say sub in a strong

[317 - 318] pinch of chili flakes instead once the

[318 - 320] calabrians have added their fruity

[320 - 322] flavor to the party I'm going to add in

[322 - 325] 75 G or a half can of tomato paste then

[325 - 327] stir that in and fry for 1 minute to

[327 - 329] open up the canned tomato flavor and to

[329 - 331] get some more roasty flavors going on I

[331 - 333] usually cook paste until it's got a bit

[333 - 335] of a rusty orange color next I'll add in

[335 - 337] a splash of water to loosen up any stuff

[337 - 338] that might be stuck to the bottom of the

[338 - 341] pot then in goes 128 Oz can of crushed

[341 - 343] tomatoes 7 G of salt and 20 g of sugar

[343 - 344] I'll stir that to combine bring the

[345 - 346] sauce up to a simmer over medium heat

[346 - 348] and cook for 5 minutes while I thank

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[350 - 352] I'm not a coffee snob or anything like

[352 - 354] that but I do want my coffee experience

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[410 - 412] 5 minutes at a low simmer I'll kill the

[412 - 415] heat on the marinara then add in 10ish

[415 - 417] Gams of chiffoned Basil then stir that

[417 - 419] in to perfume the sauce with its sweet

[420 - 421] herbal flavor then I'll give the sauce a

[421 - 425] taste yeah that's epic it's spicy tart

[425 - 427] sweet and very intense it's going to

[427 - 429] pair with the creamy ricotta cheese

[429 - 431] perfectly speaking of cheese after

[431 - 432] draining for 20 to 30 minutes this

[433 - 435] ricotta is ready to party compared to

[435 - 438] store bought this stuff is firmer moiser

[438 - 440] smoother and much richer Lauren you got

[440 - 444] to come taste this Rota taste

[444 - 448] it good it's really good finish

[448 - 451] it no it's super delicious it's creamy

[451 - 453] it's sweet and it's so much better than

[453 - 455] what you can buy yeah that's very good

[455 - 457] if you're wondering what I don't like

[457 - 459] about store-bought ricotta it's wet and

[459 - 463] grainy and has bad taste or no taste at

[463 - 465] all so if you have an extra 30 to 40

[465 - 466] minutes and you really want to have

[466 - 468] something special try this ricot now

[468 - 470] drop this ricotta into a medium bowl and

[470 - 472] if you're using store-bought Sub in 450

[472 - 475] G or 1 lb worth then in goes my chopped

[475 - 478] spinach ham mixture 100 G of heavy cream

[478 - 480] 75 G of shredded m mozarella 75 G of

[480 - 483] grated Parmesan and at least 20 cranks

[483 - 485] of fresh cracked black pepper lastly

[485 - 487] I'll add in one large egg to help bind

[487 - 489] the mixture and to help it stick to the

[489 - 491] shells then I'll jump in and stir until

[491 - 493] everything is well combined now let's

[493 - 495] put this stuff in a shell for that I'll

[495 - 497] grab roughly 2 to 3 tablespoons of

[497 - 500] filling and slide it into an open shell

[500 - 502] while using the back of the spoon to

[502 - 503] hold the shell open then I'll use my

[503 - 506] thumb to capture the cheese and push it

[506 - 507] down into the middle and from there I'll

[507 - 509] use my fingers to tuck the cheese in and

[509 - 512] form the whole thing into a tidy tight

[512 - 514] little package next I'll drop between 18

[514 - 517] and 24 shells into my sauce the final

[517 - 518] number depends on the brand of the shell

[518 - 520] that you're using and how much water

[520 - 522] that pasta absorbed during cooking the

[522 - 523] last step before baking is to top the

[523 - 526] shells with a lib amount of grated

[526 - 529] Parmesan next the pot goes into a 425 F

[529 - 532] oven with a lid on it to bake for 15

[532 - 534] minutes 15 minutes later when I open

[534 - 535] this oven I'm going to carefully remove

[536 - 537] the lid and at this point you can see

[537 - 539] that we've got bubbling sauce and some

[539 - 541] melty cheese but this dish needs a

[541 - 543] little bit more direct heat so the duy

[543 - 545] goes back in LD off this time to bake

[545 - 547] for another 15 minutes going lidless

[547 - 549] here allows the sauce to reduce a little

[549 - 551] bit and it starts to Brown the cheese on

[551 - 553] top kind of like pizza and after about

[553 - 555] 30 minutes in total it's time to pull

[555 - 558] out the shells guys you got to see these

[558 - 561] things oh my gosh look at that little

[561 - 565] thing smothered in sauce oh my it's

[565 - 567] asking for it the last little flourish

[567 - 570] here is to dust this dish one more time

[570 - 571] with graded parm to serve I'll scoop

[572 - 573] about three or four per person onto a

[574 - 576] plate then hit with more parm because

[576 - 578] more parm is always more good finally

[578 - 580] I'll drip on some spicy finishing olive

[580 - 583] oil to bring a little bit more fat you

[583 - 586] guys this dish is slash was severely

[586 - 588] underrated by me I knew it was going to

[588 - 591] be good but I had no idea that it would

[591 - 593] be this good I mean who doesn't want to

[593 - 596] eat that it's hard to overstate how good

[596 - 598] this ricot is it's creamy it's smooth

[598 - 600] it's a little bit sweet and it's full of

[600 - 602] mozzarella and Parmesan and Pudo there's

[602 - 604] a perfect amount of sauce here it's

[604 - 606] super robust it's thick it sticks to the

[606 - 609] noodles and it unifies into an eating

[609 - 610] experience that's very similar to

[610 - 613] lasagna but lighter and probably more

[613 - 615] enjoyable if you guys like this video

[615 - 617] you're going to love this other video

[617 - 619] for Grandma Pizza it's a sheet pan pizza

[619 - 621] that comes together in about 1 hour and

[621 - 623] it is a real crowd pleaser check it out

[623 - 626] and I'll see you there