Kitchen Conquest: Stuffed Shells

By Ariel

When I first started cooking there were a bunch of dishes I really wanted to tackle but was always too intimidated. My biggest fear was stuffed pasta: shells and manacotti to be specific.  We ate a lot of lasagna growing up but I wanted to expand my horizons.

(Instagram makes everything look better! Photo by me)

You know what? This is actually incredibly easy thanks to a trick I read years and years ago on Kraftfoods.com. Spoon whatever you plan to stuff your pasta with into a ziplock bag, seal the bag, and then snip a small hole in one of the bottom corners. BAM! Instant disposable pastry bag.

This is probably old news to most people, but it was one of the biggest cooking discoveries of my life. My favorite stuffed shells are made with a 50/50 mix of ground sirloin and sweet sausage, ricotta cheese and freshly grated parmesan and asiago cheese. Simple and delicious, and easy to stuff! I usually stuff my pasta with the pasta uncooked and cover with pasta sauce overnight.  Once you're ready to cook it the next day the pasta is al dente and ready to go, no boiling needed!

What are your favorite kitchen tips and tricks? What is your biggest kitchen accomplishment?

Comments

[RA]

UM, WHAT, NO BOILING?! I am amazed. I had the plastic bag trick, but I was always holding a scalding hot, slippery, floppy empty shell and cursing myself the whole time. This is awesome!

[Jennie]

I love the no boiling tip! I'm trying that ASAP.