My Nonna's Stuffed Shells | Conchiglioni with Ricotta and Spinach!
Stuffed shells is a favourite in Italian homes for Sunday lunch! I used to make this pasta dish with my Nonna all the time! It's cheesy, creamy, comforting and so easy to make! Everyone in Italy loves these stuffed shells, and your family will too!
Let me show you how to make a quick, easy and rich tomato sauce, a creamy spinach and ricotta filling, and how to fill your giant conchiglioni pasta shells! We then bring all these elements together, bake for a few minutes, and the result is one of the most amazing pasta dishes you've ever devoured!
If you have leftover stuffed shells, you can easily freeze them for another night!
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INGREDIENTS
500g conchiglioni pasta shells
Sauce:
1 jar (700ml) passata
3 tbsp. olive oil
3 garlic cloves
2 tbsp. tomato paste
sugar to taste (optional)
salt to taste (optional)
Stuffing:
100g parmesan cheese, grated
100g mozzarella cheese, grated
500g ricotta cheese
300g frozen spinach, thawed
2 eggs
a good grating of nutmeg
salt (to taste, optional)
Topping:
150g mozzarella cheese, grated
50g parmesan cheese, grated
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Chapters:
0:00 - A Family Favourite; Stuffed Shells!
0:23 - Let's Make A Tomato Sauce!
1:07 - Cooking The Conchiglioni Pasta
1:49 - Salt or Sugar?
2:13 - Preparing the Spinach
2:50 - Making The Shell Stuffing
3:36 - Oven Temp & Assembly!
4:38 - Baking Time
4:47 - Your Stuffed Shells Ready To Serve!
5:12 - Storage
5:23 - Want To Up Your Pasta Game? Try These!
#stuffedshells #conchiglioni #pastashells
Easy Three Cheese Stuffed Shells
These Easy Three Cheese Stuffed Shells are a popular and comforting dish that makes a great lunch or dinner and a perfect dish for whenever you have guests around. The large shells are filled with a three cheese filling mixed with fresh herbs, all covered in marinara sauce, topped with more cheese and breadcrumbs and baked until beautifully browned. These Easy Three Cheese Stuffed Shells are simple, quick and impressive, a dish that everybody will love for sure.
To print the recipe check the full recipe on my blog:
Chapters:
0:00 - Intro
0:44 - Marinara sauce
1:37 - Boiling jumbo shells
1:58 - three cheese filling
2:45 - Filling shells
3:11 - Arranging shells on baking dish
4:34 - Baking time
4:45 - Enjoying the three cheese stuffed shells
#easythreecheesestuffedshells #stuffedshells
Ingredients
Makes about 5 servings
20 jumbo pasta shells (about 7oz - 200g)
Three Cheese Filling
15 oz (430g) ricotta cheese
2 cups (200g) shredded mozzarella cheese, divided
1/2 cup (50g) grated parmesan cheese
1 egg, beaten
2 tbsp fresh basil finely chopped (or 2 tsp dried)
1 tbsp fresh oregano (or 1 tsp dried)
1/2 tsp (3g) salt
1/4 tsp (1g) ground pepper
1/4 tsp (1g) garlic powder
Marinara Sauce
21 oz (600g) tomato puree
1 tbsp (14g) olive oil
1 clove garlic, minced
1 tsp (5g) sugar
2 tbsp fresh basil and oregano
1 tsp (5g) salt
freshly ground black pepper
For topping
1/2 cup (30g) breadcrumbs
1 tbsp (14g) butter, melted
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Italian Grandma Makes Pasta Primavera (Pasta with Vegetables)
PASTA PRIMAVERA:
3-4 Tablespoons Olive Oil
2-3 garlic cloves, sliced
1 cup sliced onion
1 sliced red bell pepper
¼ teaspoon hot red pepper flakes, or as desired
8 ounces Baby Bella & white mushrooms
12 ounces sliced zucchini
6 ounces asparagus
Salt and black pepper to your taste
1 cup frozen sweet peas
8 ounces grape tomatoes, halved
1 pound Rigatoni or pasta of your choice
½ cup grated Pecorino Romano cheese + more to sprinkle on top
Fresh basil leaves, torn
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook.
Recipes in cookbook are based on videos released prior to March 2021.
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Adelphia, NJ 07710
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. It is in the province of Foggia in the Puglia region of southeast Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina enjoys making food for her family in the same old fashion ways as she was taught by her mother and grandmother in Italy, and also new things she has subsequently learned from family and friends in America. She also enjoys gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera and behind the scenes?
Grandma Gina’s retired son-in-law, Nick, does the filming, editing, production, and channel management. Her daughter, Maria, helps with food preparation, kitchen setup and fan support. Also, Grandma Gina usually has one or two grand-kids in the kitchen to help.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!
Simple Pastas: Baked Stuffed Shells
I prepare a delicious baked pasta and Grandma joins me in the kitchen. Recipe on my website:
Learn about San Marzano Tomtoes:
Chicken Parm Stuffed Shells | Delish
INGREDIENTS
1 lb. jumbo shells
3 c. shredded mozzarella, divided
1/2 c. freshly grated Parmesan, plus more for serving
3 cloves garlic, minced
2 1/4 c. marinara, divided
1 tbsp. freshly chopped basil, plus more for garnish
pinch of crushed red pepper flakes
kosher salt
Freshly ground black pepper
12 oz. fresh or frozen breaded chicken, cooked according to package directions and diced
DIRECTIONS
1. Preheat oven to 375º. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside.
2. In a large bowl, combine 2 cups mozzarella, Parmesan, garlic, 2 cups marinara, basil, and red pepper flakes and season with salt and pepper. Stir until combined, then gently fold in chicken.
3. Add remaining 1/4 cup marinara to the bottom of a 9”x13” baking dish. Spread in a thin layer over the bottom of dish. Stuff chicken mixture into shells and arrange on top of sauce side by side. Sprinkle shells with remaining mozzarella and bake for 30 minutes, until cheese is melted and turning slightly golden.
4. Cool slightly, garnish with parm and basil and serve.
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This One Pot Pasta Primavera is so easy! | Food Dolls