Stuffed Shells
Source of Recipe
Tammy Hiller
Written by Tammy:
"This recipe is very easy. It’s on the box of the Muller’s shells in the grocery store, but I made a few changes:
1) Use half ricotta, half cottage cheese. Before you do anything, put the cottage cheese in the food processor. You don’t want it to have a curd texture. I think adding the cottage cheese really makes a difference.
2) Don’t add the egg until you’ve mixed all of your ingredients in and tasted it. You may need to add more salt, pepper, or parmesan cheese. When it tastes really good, then add the eggs.
3) Cooking the shells: Make sure the water that you cook the shells in tastes a little salty. Cook the shells just long enough to be flexible. This will be a minute or two less than the manufacturer suggests. Run the shells under cold water so they don’t stick together.
4) Place your filling in a piping bag, or plastic bag with a corner cut off. This will speed up the process.
5) Shells that have been cooked once, then frozen and cooked again taste better. My Italian coworkers have said this for years. They also believe their sauces taste better the 2nd or 3rd night."
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