Simple Pastas: Baked Stuffed Shells

[Music] Bongiorno Bongiorno member you depend vinuda to Lidia's Italy in America we are cooking pasta and three buses the first one stuffed shells everybody loves stuffed shell so let's begin with the sauce you need a sauce to actually bake them because they're stuffed and then they're baked so get yourself a nice pot some good olive oil slice garlic so that's good let me put just a little bit of the peperoncino plum tomatoes canned plum tomatoes rinse out the can too and get everything out of it and you know I love getting into food I love touching food because food speaks to me so here we have the garlic just nice and golden we'll put the sauce there that tomato right in there all right I'm just gonna add just a little bit of the boiling water these tomatoes were really meaty so which is good you don't want a watery tomato but just water it down a little bit the shells will cook them and we'll cook them quite out danger because then they'll finish cooking actually when they bake plenty of water and oregano I prefer fresh herbs but oregano somehow I like a dry better it's more pronounced when it is dry but to use it you just put it in your hand put a little bit of parchment paper or wax paper underneath and you just shake it and then you just collect it like that and you pour it right in the sauce now the filling there's a lot of cheese in Italian cooking but the coat is made out of the way that it's left after making the cheese so just to sort of add a little more to it I'm gonna add the egg because the egg again gives nourishment but also binds the whole thing just a little bit of salt in the egg itself and in the ricotta whisk it up a little bit so it blends evenly and then right in parsley chopped parsley peas little cubed tralala cheese so when it bakes it'll melt inside and everybody loves melted cheese so let me mix this okay so let's add the grated cheese if you have some time you can make this in advance and if you put it in the refrigerator it's even better if it's chilled when you're stuff at the shells the whole thing sort of holds together better so the pasta is cooking the sauce is perking away let me clean up and then we will stuff the shells look who I have here grandma you know this is this is a chore that really can use some help so again kids family whatever at the shells we strained them rinse them under cold water I have the stuffing and grandma how we doing here not bad thing yeah you like ricotta huh very much I always did all my life and how would you eat ricotta then plane with sugar sometime I put on top marmalade to read the pasta when you have it with the polenta with everything anything they got the ricotta really is one of those universal kind of basic products that you use so what do we do next get yourself a nice baking pan nice sturdy one the sauce is done and let me just close it off line the bottom of the pan with some sauce a nice base in coating and let's fill in the shells next to each other you know I mean this is a vegetarian dish and people really will enjoy so top it with some more of the sauce save some sauce for once you serve them if you put just a little bit of sauce on the bottom of the plate or on top of them and they need sauce when they're cooking so here I have some mozzarella fontina cheese some more grated cheese mix it together when you mix together like this the great they don't stick so much messy that's right so you know you mix the grated cheese with your regular so if you're shredding cheese mozzarella whatever it always sticks for you throw in a little bit of the grated cheese and if I need to put me a bit on the head let's do it do you do your thing I'm gonna do I think all right this looks pretty good okay so just like that we'll cover it with foil paper have a preheated oven about 400 425 degrees 20 minutes to half an hour cover it like this let it bake for about 20 minutes uncover it let it have to get its crust and we are gonna be ready to eat so grandma will clean up I have two more dishes to make a pasta then I'll call you when they're ready okay okay I'm ready to eat anytime so grandma yeah I'm finished with the horikita the shells are out of the oven but so that's what smell delicious just yeah it's like propane does look like open my appetite I had that one touch Gina nice that's what cooking is all about you know you have to really satisfy as many senses as you can want a nice shell right uh-huh okay this is when you really this you worked at this you okay let me tell you one for myself beautiful okay we have our vino maybe meenie miney moe which one go first which one will you decide I don't know which one which one do you think would go first I'm ready to grab all these cheese here aha she goes after the ricotta I could have told you that so look grandma look look how nice in sight you see how nice it looks I have no time to talk to you now oh she is busy okay let me taste alright it's a good Lecter perfecto para pepper I have I've chosen all immorally you know what Elena is from Tuscany from Rhema and it's it's like I can't even write oh I think that will go good with that why do you want me to sing after that no I want you to eat and enjoy and if you think it's okay to with us so Tinchy but you laughs I meant that maybe we should invite them because we're gonna get busy eating and they're gonna be jealous and we really want to do you know how many times when I go out the neighbor pass and he said about your food cooking why are you gonna invite me you see see so let's invite them then so as we say at our house Chinchin n tutti a tavola a Manjari a mere

Channel: Lidia Bastianich

Views: 193,060

Rating: 4.9313779 out of 5

Keywords: pasta, recipe, baked, shells, stuffed, oven, cuisine, baked pasta, baked shells, stuffed shells, ricotta, tomato, casserole, Cooking, kitchen, food, Italy, Italian, Lydia, Lidia’s Italy, Lidias Italy, Lidia Bastianich, Lydia Bastianich, traditional, authentic, instructions, television, tips, lidia's kitchen

Id: YSUqXuV_qQM

Length: 7min 17sec (437 seconds)

Published: Tue Mar 14 2017