[4 - 11] [Music] so so [Music]
[27 - 27] what's up guys welcome back today we're
[27 - 30] making another italian classic recipe
[30 - 31] i'll be showing you guys how to make
[31 - 34] stuffed shells but before we do that
[34 - 35] please take a quick second to subscribe
[35 - 37] to the channel make sure to hit that
[37 - 40] bell to enable notifications as well
[40 - 41] all right here is the cheese ingredients
[41 - 43] we're going to need we have some ricotta
[43 - 45] cheese mozzarella parmesan cheese and
[46 - 47] borsen garlic and herb cheese which you
[48 - 49] guys know is one of my favorite products
[49 - 51] to use we're gonna start by shredding
[51 - 53] our own cheese rather than buying it
[53 - 55] pre-shredded from the store one quick
[55 - 56] pro tip for that is to put your cheese
[56 - 58] in the freezer for about 10 minutes
[58 - 60] prior to doing this it makes it so much
[60 - 61] easier to shred and the store-bought
[62 - 63] stuff has potato starch included which
[63 - 65] prevents the cheese from melting nicely
[65 - 66] so we're going to go ahead and shred our
[66 - 68] own there you have your mozzarella and
[68 - 70] your parmesan next we're going to chop
[70 - 72] up some fresh parsley which is going to
[72 - 74] add a little fresh herb flavor as well
[74 - 76] as a pop of color to our cheese filling
[76 - 77] there we go just give that a nice rough
[77 - 79] chop there's really no right or wrong
[79 - 80] way to do this the parsley adds a little
[80 - 82] bit of freshness which is nice to cut
[82 - 83] through some of the richness from the
[83 - 85] cheese and speaking of cheese here we
[85 - 87] have eight ounces of ricotta which as
[87 - 88] you guys know i'm not a huge fan of
[88 - 90] unless it's really high quality or
[90 - 92] homemade the store-bought stuff just
[92 - 94] kind of lacks flavor to me but i'm going
[94 - 95] to show you guys how to fix that we're
[95 - 97] going in with one block of boars and
[97 - 98] garlic and herb cheese which is going to
[98 - 100] bring some flavor to the part and
[100 - 101] speaking of flavor we're also going to
[101 - 103] add a half a teaspoon of lemon zest
[103 - 104] which is going to add a pop of freshness
[104 - 106] to this recipe next we're going in with
[106 - 108] that parsley from earlier and one
[108 - 110] teaspoon of garlic paste or fresh garlic
[110 - 112] if you want to use that season it up
[112 - 113] with your favorite all-purpose seasoning
[113 - 115] or just a little salt and pepper this is
[115 - 117] my blend of salt pepper garlic and onion
[117 - 118] powder we're also going to add some
[118 - 120] crushed red pepper flakes just for a
[120 - 123] little bit of spice
[123 - 124] next we're going in with some italian
[124 - 126] seasoning always season to taste and
[126 - 128] taste as you go and adjust the flavor to
[128 - 129] your preference
[129 - 130] once we've added our seasoning we're
[130 - 132] going in with that shredded cheese so we
[132 - 133] got the mozzarella and the parmesan
[133 - 135] we're going to use our rubber spatula
[135 - 137] here to kind of fold everything together
[137 - 138] it's super important to taste this
[138 - 140] before adding your egg once you add the
[140 - 143] egg you don't want to taste this mixture
[144 - 144] and that's why we're gonna get the
[144 - 146] flavor just right before adding one
[146 - 149] beaten egg to this cheese filling
[149 - 150] so here we go going in for the taste
[150 - 152] testing how we're doing
[152 - 154] and damn that's pretty good
[154 - 155] let me know what you think in the
[155 - 157] comments about the boards and with the
[158 - 159] ricotta next we're going to add that egg we
[159 - 161] next we're going to add that egg we talked about a little bit more red
[161 - 162] pepper flakes just because i didn't
[162 - 164] really get the spice from the taste test
[164 - 166] another pinch of all-purpose seasoning
[166 - 167] if you guys haven't tried my all-purpose
[167 - 169] seasoning yet you can grab yours via the
[169 - 171] link in my description box there's a
[171 - 174] discount code in there for you as well
[174 - 176] there we go just give that a good mix
[176 - 178] make sure all those ingredients come
[179 - 181] together and now we're moving on to our red sauce
[182 - 183] and now we're moving on to our red sauce so we're going to prepare four or five
[183 - 185] cloves of garlic just give them a good
[185 - 187] smash and peel
[187 - 189] and then want to slice them nice and
[189 - 191] thin you can dice up the garlic if you
[191 - 192] want to but i like this technique
[192 - 194] because i like to pretend like i'm poly
[194 - 195] from good fellas when he was in prison
[195 - 197] with the razor blade slicing the garlic
[197 - 206] classic movie by the way
[207 - 207] there we go really no right or wrong way
[207 - 209] to do that we got some fresh basil as
[209 - 211] well and some san marzano peeled
[215 - 215] if you want to save some time or you
[215 - 216] don't want to get your hands dirty you
[216 - 218] can just buy the tomato sauce or crushed
[218 - 219] tomatoes in the can from the store but i
[220 - 221] like to get in there with my hands and
[221 - 223] crush the tomatoes myself mostly because
[223 - 224] it's fun but it's also kind of
[224 - 225] therapeutic and it gives you that old
[226 - 227] school vibe which is nice when you're
[227 - 230] making your own red sauce from scratch
[230 - 232] you can also do this by putting it in a
[232 - 234] food processor or a blender but again
[234 - 235] it's just kind of fun to get in there
[235 - 237] with your hands you can even have your
[237 - 238] kids help you hopefully they don't make
[239 - 241] cooking should be therapy so get in
[241 - 242] there and take out your frustrations on
[242 - 245] those tomatoes
[245 - 246] as always guys the specific measurements
[246 - 248] and ingredients are provided for you in
[248 - 251] the description box below
[253 - 253] so once we got the tomatoes nice and
[253 - 255] crushed we're gonna heat a skillet over
[255 - 256] medium heat and add about two
[256 - 259] tablespoons of high quality olive oil to
[259 - 261] that olive oil we're gonna add our
[261 - 265] garlic and our crushed red pepper flakes
[267 - 267] the red pepper flakes are optional but
[267 - 268] if you like a little spice in your sauce
[268 - 271] then go ahead and add those
[271 - 272] you don't want to burn the garlic you
[272 - 273] just want to toast and allow the garlic
[274 - 277] to infuse its flavor into the olive oil
[277 - 278] and it really doesn't take that long
[278 - 279] probably about two or three minutes you
[279 - 281] just want to keep it moving around make
[281 - 282] sure nothing's sticking to the bottom of
[282 - 284] the skillet once you can smell the
[284 - 285] garlic and it starts to get a little
[286 - 287] tender it's about time to go in with
[287 - 290] those tomatoes that we crushed earlier
[290 - 292] that garlic in the olive oil is going to
[292 - 294] be having your house smelling absolutely
[294 - 296] amazing you can thank me later once our
[296 - 298] garlic is nicely toasted and a little
[298 - 300] bit tender we're gonna go ahead and add
[300 - 301] in those tomatoes that we crushed
[301 - 303] earlier once you add the tomatoes you
[303 - 305] want to bump your heat up to medium high
[305 - 307] and bring that to a nice simmer this is
[307 - 308] a nice simple red sauce you can make
[308 - 310] this on a weeknight comes together
[310 - 311] really quickly
[312 - 313] another nice pro tip or a flavor
[313 - 315] enhancer is to take that rind from your
[315 - 317] parmesan cheese that we shredded earlier
[317 - 319] and throw that in your sauce along with
[319 - 320] some fresh basil you want to let that
[320 - 322] gently simmer on low and just let it
[322 - 327] roll for about an hour or so
[328 - 328] you can taste and adjust the flavor to
[328 - 330] your preference maybe go in with a pinch
[330 - 333] of sugar to balance the acidity
[333 - 335] while we wait for that sauce to come
[335 - 336] together we're going to break out our 9
[336 - 338] by 11 casserole dish i like to do this
[338 - 340] just to see how many shells i can
[340 - 341] actually fit in this casserole dish
[342 - 344] before we make too many so just load it
[344 - 345] up get an idea of how many shells you
[345 - 347] need to make and then bring your water
[347 - 349] up to a boil always salt your pasta
[349 - 351] water once it comes up to a boil drop
[351 - 353] those shells into that water and allow
[353 - 355] them to cook read the package
[355 - 356] instructions to see how long you need to
[356 - 358] boil your shells for every brand is a
[358 - 360] little bit different but you don't want
[360 - 361] to cook these all the way because
[361 - 362] they're going to finish cooking in the
[364 - 365] oven speaking of the oven it's time to prep
[365 - 367] speaking of the oven it's time to prep our casserole dish so first and foremost
[367 - 368] we're going down with a nice layer of
[368 - 370] that beautiful red sauce that we made
[370 - 372] earlier you want enough that the shells
[372 - 376] can actually kind of nestle in there
[377 - 377] and now we're going old school we're
[378 - 379] going to put this cheese filling right
[379 - 381] into this ziploc bag and treat this like
[381 - 382] a piping bag because i couldn't find
[382 - 385] mine so a ziploc bag works perfectly
[386 - 387] fine fill it up make sure you get all the air
[388 - 389] fill it up make sure you get all the air out of the bag and then we're gonna
[389 - 391] close it up then break out your kitchen
[391 - 392] scissors or whatever scissors you have
[392 - 394] handy you want to cut the edge like you
[394 - 396] see me doing right here and effectively
[396 - 400] you got yourself a homemade piping bag
[400 - 401] and now my friends it's time to stuff
[401 - 403] some shells so grab your pasta shelves
[403 - 405] they should still be a little bit firm
[405 - 406] to the touch because remember they're
[406 - 407] still going to bake in the oven for
[407 - 409] about 30 to 40 minutes
[409 - 410] and we want to fill them up generously
[410 - 412] with that delicious cheese filling that
[412 - 413] we made earlier and we know it's
[413 - 415] delicious because we taste as we go and
[415 - 421] adjust the flavor to our preference
[422 - 422] and now we're just going to repeat that
[422 - 424] process until all of our shells are
[424 - 425] stuffed beautifully let me know in the
[425 - 427] comments what your favorite pasta dish
[427 - 428] is i'm making a list we'll run through a
[428 - 432] few more for you guys
[435 - 435] say with me guys looking good
[435 - 437] once they're all stuffed we're gonna add
[437 - 438] them to that delicious sauce that we
[438 - 440] made earlier make sure they have a
[440 - 442] little bit of room to breathe
[442 - 444] load up that casserole dish
[444 - 446] and then we're gonna go down with just a
[446 - 448] little bit of that red sauce on top
[448 - 449] we're not making a lasagna here so you
[449 - 451] don't want to really cover it but just
[451 - 452] add a little bit of that red sauce right
[452 - 458] on top of those shells
[459 - 459] and then we're going down with the rest
[459 - 460] of that shredded mozzarella cheese from
[460 - 462] earlier you can hit it with a little
[462 - 464] parmesan too if that's your thing i'm
[469 - 469] once you coat it in a nice thin layer of
[469 - 470] cheese we're going to cover it with
[470 - 472] aluminum foil and pop that in a 350
[472 - 474] degree oven for about 30 minutes you
[474 - 481] want to wrap it nice and tight
[482 - 482] after 30 minutes we're going to remove
[482 - 484] the aluminum foil and put it back in the
[484 - 491] oven for about 15 minutes
[493 - 493] until it's brown bubbly and beautiful
[493 - 500] like you see right here
[501 - 501] gotta hit it with a little fresh chopped
[501 - 504] parsley for a pop of color
[504 - 506] man that looks good stuffed shells are
[506 - 508] underrated guys you guys have got to
[508 - 510] give this recipe a try
[510 - 513] it freezes great reheats exceptionally
[513 - 514] well we're going to plate it up with a
[514 - 516] little bit of that extra sauce you guys
[516 - 517] know i got to go down with a little
[517 - 519] fresh chopped parsley and some fresh
[519 - 521] grated parmesan cheese because why the
[522 - 524] brace yourself for a trademark money
[525 - 527] shot i need to be looking for my fork right
[527 - 529] i need to be looking for my fork right now because this looks fantastic
[530 - 532] there's that fresh chop parsley
[532 - 533] gotta make sure the thumbnail looks good
[534 - 540] guys oh man here comes the money shot
[542 - 542] who's hiding my fork it's got to be time
[542 - 544] for the taste test by now there we go
[544 - 546] oh man you can see the cheese filling
[546 - 549] just looks fantastic got a little cheese
[550 - 552] pull this recipe is on the money i got to go
[552 - 554] this recipe is on the money i got to go in for a second bite
[554 - 556] and that my friends is my recipe for
[556 - 557] stuffed shells let me know what you
[557 - 559] think in the comments give me a thumbs
[559 - 560] up make sure you hit that subscribe
[560 - 561] button and the bell to enable
[561 - 563] notifications and as always thank you
[563 - 566] for your support