Happy Monday!! I hope everyone is remaining happy and healthy during this troublesome time. It is so important that we stay positive and see the bright side of things in situations like these. Being stuck at home all day gives us all the opportunity to put our cooking skills to the test! On Saturday, my uncle decided to cook an Italian feast for lunch, or as they say in Italian, pranzo. My cousins and I helped him make stuffed shells, steak on the grill, asparagus and a fresh salad to finish the meal off with a side of bread. This meal was undeniably tasty, so I thought I’d share the stuffed shells recipe with you all to get our minds off the virus. 🙂

Besciamella: (A roux that can be used as a base for other sauces. Under the category of one of the “mother sauces”.)

3 cups of milk

3 tablespoons flour

3 tbsp. butter

Pinch of fresh nutmeg

Pinch of salt

Instructions:

  • Warm milk in a saucepan.
  • In a separate saucepan melt butter, add flour and cook on medium heat for about 3 minutes.
  • Add ½ cup of hot milk to butter, whisk to combine.
  • Add more milk in 4, ½ cup increments and whisk until smooth to prevent lumping.
  • Add the remainder of milk, salt and nutmeg while whisking steadily, bringing it to a boil.
  • Cook for approximately 8 minutes, while whisking intermittently until the mixture is slightly thickened.

Tomato Sauce- Marcella Hazan:

1 can of 28oz whole peeled tomatoes in juice

1 onion, peeled and halved

8 tbsp. butter

Pinch of salt

Pinch of sugar (Optional)

Instructions:

  • In a large saucepan, pour in the tomatoes and slice them in the pan.
  • Add the other ingredients directly after and let it simmer over medium heat for about 45 minutes until the fat floats freely from the tomatoes. 
  • Periodically mash the larger chunks of tomatoes with a wooden spoon.

The Filling:

32oz container of ricotta

2 eggs

1 cup of romano/parmesan blend

2 tbsp. freshly chopped parsley 

2 tbsp. freshly chopped basil

Pinch of salt and pepper

Instructions:

  • Combine all the ingredients together in a large bowl, tasting it to correct salt and pepper ratio.
  • Let’s put it all together…

Stuffed Shells:

  • Cook the shells to al dente.
  • Spread the besciamella in the bottom of a large roasting pan.
  • Stuff the shells and place into the pan in rows.
  • Top the shells with the remaining besciamella and tomato sauce.
  • Bake the shells at 375 degrees for about 45 minutes
  • Serve with additional grated cheese and enjoy!

I hope this recipe inspires you to find your inner chef, and release some boredom from being quarantined. Stay happy and healthy during this crazy time and as always, happy cooking!