Stuffed Shells with Resti (leftovers)

Recipe:

For the sauce:
1 28oz can crushed tomatoes
1 small onion diced
3 cloves of garlic minced
10-12 basil leafs chiffonade (rolled and cut into thin strips)

For the pasta and filling:
1 lb dried jumbo shells
2 1/2 c ham (minced)
2 c mashed potatoes
2 c ricotta
1 1/2 c mozzarella
1 1/2 c pecorino (grated)

Sweat onions and garlic in small pan. When translucent add tomato and bring to simmer for 15 minutes. Pitch in basil and season with salt and pepper simmer 5 more minutes.

While the sauce I simmering bring a large pot of water to a boil and preheat oven to 375. While water is coming to a boil mix all the stuffing ingredients together in a bowl reserving half of the pecorino and set aside. Boil the pasta two minutes under what the package calls for for al dente and then immediately transfer to a bowl of ice water to stop the cooking. Pull the shells out of the water and line on a paper towel. Ladle sauce into a 9×13 pan to just cover the bottom then fill each of the shells generously lining the pan. Once done filling the shells ladle about 1-2 tbs of sauce over each shell then sprinkle over the rest of the pecorino. Cover pan with tinfoil and go into oven for 20 minutes. Uncover and bake another 20 minutes. Turn the broiler on and broil until the edges of the shells just begin to brown.

What’s up everybody I had a bunch of leftovers in my fridge so tonight we’re going to be making some stuffed shells but before we get into the filling let’s get over the stove to start a pot of water to blanch our shells in cheers and let’s

Cook so just going to turn our big pot of water on high get that come to a boil also going to salt that up till it’s salty like the sea also going to set my oven to 375 while that water is coming to a boil we’ll put our filling together

Now the leftovers I had was a nice chunk of ham had some mashed potatoes and I had a good bit of sauce left over so the first thing we’re going to do is mince our ham Up That’s what we’re looking for just like that real small you got a food processor be a good job for that speed up this process a little bit but you can also do it with a knife we’ll go into a bowl with our ham that was about 2 and 1/2

Cups after it was minced up but your measurements do not need to be exact here we’re just trying to use up our leftovers right so I got my ham and I got about two cups of mashed potatoes to that I’m going to add two cups of

Ricotta I let that drain for about an hour or so just get rid of some of that extra liquid got a cup and a half of mozzarella and I got a cup and a half of pecorino Romano grated I’m going to add half of that and Reserve half okay

I’m going to mix this Up that’s looking good I’m just going to set that to the side time to go over to the stove and cook our shells our water is boiling away so I’m going to go in with one lb of shells and now those have an 8 minute cook time to Al Dente but because we’re

Going to be baking them I’m going to cook them for 6 minutes go about 2 when it’ses under the Al Dente cook time while they’re cooking I also got a bowl of ice water to scoop them out and put them in to blanch those to stop the

Cooking process once we hit our 6 minutes F our 6 minutes just going to pull these guys out go right into that ice Bath we blanched our shells so now I’m just going to remove them from the ice water onto a sheet tray that I’ve lined with some paper towels just to dry those off a little bit before we stuff it shells are out of the water so now

It’s time to start building our dish got a 9×13 baking dish here I got my sauce I’m just going to add enough to this to coat the bottom of the pan I don’t want these swimming so not going crazy here just enough to coat that is what I’m looking for There now I’m going to just stuff these guys by hand take our filling in there squeeze just going to line our baking dish There’s our first layer I’m just going to drizzle that with a little more sauce on top of those guys and then hit that with some more of that pecarina And now we’re going to keep Stuff that does our second layer now go over those guys a little sauce We’re going to sprinkle on the rest of our pearo I’m going to cover this guy with some tin foil and it’ll be ready to go in the oven and we are ready for the oven also at the end of the video I’ll leave a link for my marinara recipe if

You need to make sauce for this as well so uh going in covered for 20 minutes see you then it’s been 20 minutes so we just pop that tin foil off and we going to go back in for another 20 20 more minutes are up I want to Brown that top

A little bit so I’m just going to close it one more time throw the broiler on keeping a close eye on it oh yeah that’s what we’re looking for just going to pull that out and we’ll see what we Got Well I got to say I think we nailed it got some nice crispy edges here and it looks and smells amazing guys thanks for watching don’t forget you can check out that marinara video just click on the link or you could click on the picture of me subscribe to the channel check out

Some more stuff cheers and I’ll see you next Time