LASAGNA STUFFED JUMBO SHELLS RECIPE | How to make stuffed shells

hi everyone welcome back to katherine's plates today it's all about dinner i am going to make a classic italian dish now this is a lasagna flavored stuffed shells so we're gonna take jumbo shells and stuff them with all the flavors that we love in lasagna okay it's a really simple and easy dish to put together so if you're ready let's go ahead and get started okay in a large pot of boiling water i'm just gonna season with some salt generously this will help flavor the pasta i'm using jumbo shells this is 12 ounces about 36 large shells in here that look like that here so i'm going to cook all of them up in this dish now we're going to cook these for the directions on the back of the package and it's going to be about 13-14 minutes so we're just going to keep an eye on these we want these al dente so that way they can finish cooking in the oven and plus if you don't cook them all the way they're really easy to stuff okay so then we're going to drain these i'm going to rinse them off under cool water so that we can easily manage these as we're stuffing them what i'd like to do to make this really simple is while my pasta is cooking i like to go ahead and start my meat mixture now in my lasagna i do like onions bell pepper and garlic that's my vegetables okay so let's go ahead and get started putting our meat mixture together okay so i'm just going to cut off about three sides of my pepper here i'm going to cut it into thin strips i want really fine dices for this because we want to fit this into the shells with everything else so we don't want everything too clunky now green peppers take a little longer to cook than onions so i'm going to go ahead and get these started in a large skillet all i'm going to do is add about a tablespoon of oil one tablespoon of butter i'm just going to heat that over medium high heat so i can cook these and then while these are cooking down then i'll cook the onion now if you don't like green pepper you don't have to put that in at all or if you want to use different colored peppers you can do that also [Music] i've just got a yellow onion here i'm just going to cut half of this and just give it a nice mince now if you don't want to put onion in you don't have to you can use like minced onion that's in a jar or you can use onion powder and then grab you a few hands to help you in the kitchen like your camera person just helping out and you all know or maybe you don't know that my camera person is my husband who sometimes joins in [Music] if you can i'm gonna go ahead now and add my minced onion okay you know this is all flavor all flavor what i'm gonna do now is since these are vegetables i'm gonna give them a little bit of salt and pepper we're gonna season as we go make sure everything is delicious [Music] all right i'm going to start adding about one to one and a half pounds of ground beef i'm just going to use my meat chopper here and just break up the ground beef and what i want to do is get this nice and browned up until it's no longer pink okay while my ground beef is finishing browning up i've just got some cloves of garlic here that i'm just going to mince so i'm just going to take the clove i just put it on the cutting board put the flat edge of my knife on it and then just leave it up like that and that gets the whole skin off of it like that right there and some giant cloves those are this is a big bulb of garlic all right i'm just going to give it kind of chop here so i can fit it into my mincer uh when you're doing italian food go get your garlic mincer out get your garlic pressed all right i'm gonna go ahead now and put this into my ground beef now if you don't want to mince your own garlic you can get the jarred garlic or you can put eve you can put in garlic powder all right i'm going to cook this down for one more minute and then we're going to turn the burner off okay while the meat mixture is just cooling down i've just got a medium sized bowl here i'm going to add 16 ounces of some mozzarella cheese some cottage cheese here i'm gonna add 16 ounces now if you don't like cottage cheese you can use ricotta cheese and i know half the people like ricotta and the other half like cottage cheese i grew up with cottage cheese i love the flavor it's a little saltier and it's i like the curds of it i'm gonna add half a cup of shredded parmesan cheese add about one teaspoon or so of italian seasoning i'm going to add some pepper now i'm not gonna add any salt because there's plenty of salt in the cheeses that are in here okay i've got one egg that i'm just gonna crack into here i'm going to mix this all together now that egg is going to hold as a binder once we get this all mixed together i'm going to put this into the meat mixture and then we're going to mix that all together it's just easier to incorporate all of this separate from the meat and allows the meat to cool down just a little bit while we mix this up now when i make lasagna i generally don't put an egg in there but when i make the shells here i do because it's a binder to hold everything into the shells oh this smells good right here [Music] all right we're going to mix this until everything is nice and incorporated okay i've got a 9 by 13 baking dish here and i'm just going to rub some butter this will help make sure the shells don't stick to the dish here and if you just want to spray it with some cooking spray you can do that too but you know this is going to give it some flavor now have a 24 ounce size of some pasta sauce that we like so any flavor that you like i'm just gonna open the jar here [Applause] yes it did this handy little tool one press of the button opened up our jar here now i bought this because my mom you know she has arthritis and has really big problems opening jars and every time we try to get her something to use it's it's still hard but this right here wow she loves this so there we go okay so i'm gonna take the sauce here i'm just gonna put about a quarter cup of this sauce into the bottom of our dish here this is going to flavor the bottom side of our pasta also i'm probably going to over spill a little bit there we go yep i'm just going to take a brush swirl around now at this point your pasta should have already been cooked and drained and run under some cold water if they're sticking right now because they've sat for a while you can just run it under a little bit more water and then just pat them dry here's my shells right here got my dish and i've got my meat cheese mixture okay so i'm taking a shell and i'm just going to prop it open and we're going to stuff these i mean we are going to literally like put two tablespoons we have enough mixture to do that make people happy at the dinner table all right and then i'm just going to place them in my dish here and that's what we're going to do [Music] about two tablespoons then you can just hold it in the palm of your hand [Music] make sure it's kind of firm in there like that [Music] okay i'm going to take the rest of the pasta sauce what i did was i just filled it up with some water and gave it a good shake in there so just replace that quarter cup that we used on the bottom of the dish here with some water kind of make it a little bit more saucy there and be able to get it all out of the jar i'm going to pour all over these shells all right then i'm just going to pull it down to the sides so everything is fully covered that way those shells won't dry out on you okay we're gonna bring out the mozzarella cheese that's shredded and we're going to cover all of the sauce here i'm gonna sprinkle on some italian seasoning okay i've got some foil here now what i'm gonna do is if you're not using nonstick foil i would spray some nonstick cooking spray on the back end of your foil here that way when you place it on top of your cheese there it doesn't pull the cheese off when we pull the foil off later it'll minimize that so i'm just going to seal up my dish here we're going to place this in the oven if it's in preheating at 350 degrees for 40 minutes we're just going to take off the tin foil and then we're going to put it back in the oven for about another 10 minutes and that cheese gets nice and golden brown and bubbly [Music] look at that bite there okay i love italian food it's so delicious all the flavors of lasagna stuffed into those large shells all those delicious flavors this recipe made about what 21 shells that's what made overstuffed shells that's what we made all right okay are you gonna go get your large jumbo shells to make this one don't forget to give me a thumbs up make sure you comment down below what you think of my recipe today and if you're new to my channel make sure you hit that subscribe button down below and that bell notification everyone make sure you're sharing this make sure you're following me on facebook and my recipe blog www okay guys i will see you on the next episode

Channel: Catherine's Plates

Views: 68,309

Keywords: lasagna recipes, stuffed jumbo shells, stuffed shell recipes, italian stuffed shells, lasagna stuffed shells, how to make stuffed shells, catherines plates, italian recipes, recipes using jumbo shells, lasagna flavored dishes, cooking channel, cooking show, easy dinner ideas, dinner ideas using italian flavors, cheap dinner ideas, whats for dinner stuffed shells

Id: W_omufLESKc

Length: 13min 14sec (794 seconds)

Published: Wed Mar 10 2021