Jumbo Shells Stuffed with Ricotta Beef & Black Garlic #recipe

Today I’m making a Delicious Dish
Jumbo Shells stuffed with a ricotta, beef and black garlic. Then covered with Italian tomato sauce,cheese and then baked to perfection in the oven.

#nattyhomemaker #pasta #ricotta

[Music] I will use this spirit spoon for this one. Spices of devotion simmering heat. Every meal tells a story. Every taste so sweet. From sunrise to sunset, flavors greet. Love served on plates, a divine feat. Food is a language, love as the taste. Culinary queen loves cuisine. Hearts in a twin and the dish is serene. Looking up joy, happiness, fresh green. Filling their souls and love supreme. [Applause] [Music] Hey guys, today I’m making these jumbo shells. Now, I think I’ve made this once many, many, many years ago, and I haven’t made it since. So, I’m just winging it, guys. I’m just winging it. I know that you could use ricotta cheese for this. So, I’m using what I have left in my pantry or in my fridge or whatever. You know, I’m just going to wing it, guys. So, here we go. We’re going to make jumbo shells today. I’m going to use some ground beef. I’m going to use some ricotta cheese, leftover cheese on top. We have some Italian style tomato sauce, some breadrumbs, salt and pepper, basil, Italian seasoning, black garlic, and some of these green chives. So, let’s do this. Let’s make dinner. I know, I know the pan looks really bad. It’s scorched, guys. I’ve washed it and this stuff does not come off at all. So, we’re using what we have. I have to get a new pan once I get a little bit more money. So, I’m just going to put a little bit of ghee in the frying pan. All right. So, now that it’s almost cooked completely, going to add some pepper. Magic pepper. Magic pepper. Going to add some salt. Sea salt. Magic salt. Magic [Music] salt. Need a little bit more salt than usual. So, as you can see, it’s almost all ready, right? There’s barely any pink. So, now I’m just going to add some basil. As you can see, I have basil. This is fresh basil that I’m growing on my window sill. So, I’m going to cut that up. along with the garlic and the green onions. Okay, so here it is. Black garlic, green onions. I’m only going to leave it in there for a couple minutes just to say that it’s mixed in there. Mix it all up. Then I’m going to turn it off and let it cool down so we can make the stuffing. So, let’s get a magic spoon and put some good vibes into this. It’s going to be delicious. It’s going to be great. It’s going to be fantastic. It’s going to be delicious. It’s going to be great. It’s going to be fantastic. It’s going to be delicious. It’s going to be great. It’s going to be fabulous. [Music] So, it’s been sitting in there for about a minute. Garlic and everything else, the green onions. So, we’re going to add some Italian seasoning. Italian seasoning. Italian seasoning. Some more basil because we want a lot of basil in this cuz we want to taste it like we want some basil flavor, you know. Then mix it up again. And now we just take it off the element and let it cool down to add the rest of the ingredients. Okay, so the box says 15 minutes for alante. Now, this is boiling. So, we’re going to boil it for 15 minutes. That’s the longest I’ve ever seen for pasta. Guess it’s cuz it’s a bigger pasta. I’m putting the whole box in there. It’s 340 g. And we’re going to see couple We’re going to see in 15 minutes that we’re going to have some pasta shells. We’re going to stuff these pasta shells in 15 minutes. All right. So, I’m going to make the filling now. So, I’m going to add an egg cuz we want it to kind of stick together a little bit. The egg is going to cook while it’s cooking in the oven. We got some ricotta cheese here. Let’s put uh Oh, big dollop of that. See how that goes. It’s about a/4 cup, I’d say. Going to put some breadrumbs. So, these are herbed bread crumbs. Just the leftovers. Finish that jar off. And now I have no breadrumbs in the house. Using up some stuff I had in my pantry, guys. Little bit more salt. Parmesan cheese. Dry Parmesan cheese. There we go. Let’s mix that. Mix that together. And that’s going to be the filling for the shells. I might need some more ricott. Ricott ricott. Ricott. Oh yeah, we need some more ricott. You want it tasty, tasty, tasty. It’s going to be delicious. So, another big tablespoon there. Oh yeah. Look at that. Doesn’t that look good? M. Smells delicious, guys. Smells absolutely delicious. I think another tablespoon. Keep that for another day. This is good in tomato soup, too. So, I’m keeping another for my tomato soup this week with my chowine noodles and green onions. Delicious. And that’s it. Now, we just got to wait for those noodles to stop boiling. I’d say another three, four minutes and then uh we’re going to be stuffing it just for a little bit more flavor. I added some paprika. Yum. So, I drained and strained and rinsed it with cold water. Now, I’m just going to let it sit for a couple minutes while I prepare the casserole dish to put these in. So, I’m using the Italian style pasta sauce and I’m using this glass dish here. And that’s what we’ll put our wonderful shells in. So, I’m just going to make sure we have enough at the bottom cuz we don’t want to stick. Right. Spread that real well. Just like that. Then I’m just going to put some parmesan parmesan in the bottom here. There we go. And now we’re ready to stuff our shells. So take your shell. It’s nice and cool now. Cool down in the strainer. And we’ll take about a scoop, a tablespoon, I think. Actually, maybe easier just do it by hand. Just stuff it in there. Sure. It’s going to get easier as I go. This is kind of far. Let’s push this away. It’s hard to manage when there’s a camera in front of you, right? So, Oh, yeah. Break everything. Open up the shell. Stuff it real good. I got lots of meat here to play with, so I could stuff these really well. And I’ll just keep doing that till this whole thing is full. And I used up all the shells in the meat. Come on. Get in there. It’s g me a hard time. Open up there. There we go. Here we go. Okay, I have these shells left and a little bit of meat left. So, I’m going to use the rest of that ricotta. Ricotta and uh make more filling. Sometimes things don’t work out the way it’s supposed to. That’s okay. This is just going to be a little bit more ricotta. And I’m going to use up the ricotta. I was going to use a potato tomato soup this week, but that’s fine. We’ll do that another time. This was uh on special $4.99 this week. So, or last week. Let’s just There we go. We got a little bit more filling. Maybe we’ll be able to fill the shells. Wondering if there’s something else I could add to that. Okay, so I had about six pepperonis I could use up. I have some pepperoni left for pizza for this week. I’m going to make homemade pizza. So, I’m just going to use up six pepperonis for a little bit of a little bit more filling. It’s not much, but it’s something there. Let’s do something with that. So, just going to fill them up. Not going to fill them up as much, but put some in there and they’ll be in this corner here. So, we still have some shells left. There was quite a bit in there, guys. So, I’m going to put those aside, put them in the fridge for another recipe. As for this, we’re going to cover it with sauce. So, we’re just going to add the sauce on top. Just cover it completely. And then we’re going to put some cheese on top of that. Well, that’s completely covered. Now we’re going to put the cheese. The last of the cheese, guys. I need to find a special on cheese because the cheese this week on special was $5.99. Not paying six bucks for cheese. No. No. I’m waiting till it comes down to four something. Even 3.97 would be great like last time when I stocked up. But I have a little bit of cheese to put on here today. But it’s the last of the cheese in my house. So I’m praying for cheese this week, guys, on special. Definitely. Definitely. Definitely. Definitely. Okay. Salt again. And the Parmesan cheese. And that’s it, guys. We’re going to put that in the oven for about 20 to 25 minutes at 425. I’d say 20 minutes, guys. And then, uh, it will be ready to eat and enjoy. As for the pasta noodles that are left over, I put them in a baggie. I’m going to put them in the fridge, and I’m going to make maybe a chicken noodle soup this week. So, maybe I’ll use that in my chicken noodle soup. All right, it’s been 20 minutes, so let’s take it out. Yeah, mama. Look at this delicious meal. Can’t wait to dig into that. Let’s eat. Let’s eat. Let’s get the taste test going here. Try two. And then after that, we’re going to fill our plate. We just want taste test for now. Just to see what it’s like. Delicious. Taste test time. So, I had to cut it in half cuz it’s very hot. And this is something you sit down and eat because you need to cut it with a knife. So, here it is. Oh, that’s good. That is really good. I like that. Oh, me too. Why Why didn’t I do this sooner? No kidding. I think I’ll do this again. You do. Mhm. Delicious. Oh, that’s wonderful. I love it. Another great meal, guys. Easy to do. Not too expensive. It’s only $1.99 a box. The ground beef was like five bucks. Um I think it was five bucks. Six bucks maybe. The ricottle was $5. There you go. Sauce dollar $4.99, whatever. So, it’s a nice little meal. Frugal meal. I’ll have enough for two meals for me and Jake. So, we’ll have some more. We’re going to sit down and have some more of those. Probably some more tomorrow for supper. And that’s what I made today. Thanks for watching, guys. I’ll be back soon with another video. So, stay tuned for more. Don’t forget to click on the subscribe button if you haven’t before. Well, welcome to my channel. Thanks, guys. Have a great day. Bye for now. So, Jay says it tastes like cabbage rolls without the cabbage. It’s like having cabbage rolls without cabbage. [Music]