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Stuffed Shells

Source of Recipe

From "Cook With Me" by Alex Guarnaschelli


Recipe Introduction

"In these stuffed shells, I combine ricotta with pecorino, a salty sheep's-milk grating cheese, because it packs a saltier punch than the classic Parmesan. It also contributes a creamy, milky flavor without being really heavy. For shells that aren't watery, drain your ricotta of any excess liquid—you can drain it in a colander set over a bowl in the fridge for a few hours, or even tie the ricotta in cheesecloth, hang it over a bowl, and put it in the refrigerator to drain overnight. The egg gives a velvety richness to the filling and the soy sauce adds umami—you won't even know that soy sauce was involved when you taste the dish. Best of all, you can put the whole thing together in advance and just bake it when you're ready to eat."

List of Ingredients

â—¦ 2 cups ricotta cheese
â—¦ 2 tablespoons extra-virgin olive oil
â—¦ 12 sprigs fresh thyme
â—¦ Kosher salt
â—¦ 1 pound large pasta shells (I like De Cecco #50 size shells)
â—¦ 1 cup freshly grated pecorino cheese
â—¦ ¼ teaspoon ground nutmeg (preferably freshly grated)
â—¦ 1 large egg, lightly beaten
â—¦ 1 tablespoon low-sodium soy sauce
â—¦ 3 cups tomato sauce, store-bought or homemade



Recipe

Remove the ricotta from its container and place it in a colander set over a bowl. Refrigerate the ricotta for at least 30 minutes or up to 4 hours.

Heat the olive oil in a medium saucepan over medium heat. When the oil begins to smoke lightly, add the thyme sprigs and fry them until they are crispy, 2 to 3 minutes. Transfer the thyme to a paper towel to drain, and season it with salt (reserve the oil in the saucepan).

Fill a large pot with 4 quarts of water and bring it to a rolling boil over high heat. Add a generous handful of salt and bring the water back to a boil. Taste the water. It should be salty like seawater. Add the pasta shells and cook, stirring them gently with a large slotted spoon to ensure they do not stick, until they are just shy of al dente, 4 to 5 minutes. Drain them and then place them in a large bowl; add the reserved oil from the saucepan and toss. Refrigerate the shells on a sheet pan.

Preheat the oven to 375° F.
In a large bowl, spread the drained ricotta across the bottom and up the sides of the bowl so the seasoning will coat most of the cheese. Season with salt and sprinkle ½ cup of the pecorino in an even layer over the ricotta. Use a small strainer to sift the fried thyme over the ricotta, allowing the leaves to fall into the mix; discard the stems. Mix to blend and then stir in the egg and soy sauce.

Put the ricotta filling in a resealable plastic bag and cut off the tip of one corner with scissors. Use the bag to squeeze the filling into each shell. Arrange the shells snugly in a single layer in a broiler-safe 13-by-9-inch baking dish. Spoon the tomato sauce over the shells and place the baking dish in the oven. Bake until the shells are browned and crisped, 15 to 18 minutes. Top with the remaining ½ cup pecorino and run under the broiler until bubbling hot and browned, 2 to 3 minutes.

Serves 4 to 6