The best stuffed shells ever- using homemade garlic ricotta

Name: The best stuffed shells ever- using homemade garlic ricotta
Cuisine: American
Ingredients: 1/2 gallon Whole milk; 1 c Cream; Salt; 1 tbsp Lemon juice and or rice wine vinegar; Spinach- cut into ribbons; Fresh basil- whole leaves and ribbons; 1 box large shells; 1 1/2 jars good jarred tomato sauce or homemade sauce; 1 large ball of fresh mozzarella- half of it cut into slices and the other half should be shredded; 1 pack Italian chicken sausage

Emily Reiter @notsoablemama

Real talk here ppl- this dish is flipping delicious. I’ve done baked Italian pastas in all ways, so many times, but this is my favorite. The real star of the show is the homemade ricotta. While you can also make your own tomato sauce, my family really likes rao’s. So unless I’ve got all day, I’ll skip making sauce.
If you wanna take it up one more notch, make your own pasta! I can’t do shells, but I’ll thin roll sheets, cook them and then fill them and roll them up like enchiladas- or canneloni.

Emily Reiter @notsoablemama

Saved

Ingredients

1/2 gallonWhole milk
1 cCream
Salt
1 tbspLemon juice and or rice wine vinegar
Spinach- cut into ribbons
Fresh basil- whole leaves and ribbons
1 boxlarge shells
1 1/2 jarsgood jarred tomato sauce or homemade sauce
1large ball of fresh mozzarella- half of it cut into slices and the other half should be shredded
1 packItalian chicken sausage

Saved

Steps

1

Making ricotta- before you begin line a strainer with 2 layers of cheesecloth
2

In a large, heavy bottom pot, add milk, cream, 2 cloves of garlic and salt. Stir frequently and get it up to 200 degrees.
3

Once it’s reached temp, turn off heat and mix in juice or vinegar. Stir only enough to incorporate the acid- don’t overwork the milk or your ricotta will be rubbery. Let sit for 10-15 min
4

With a slotted sooon, transfer the curds to the prepared strainer and cheesecloth. Let that drain 15 min
5

Once it’s fully drained, add the spinach and basil ribbons, 1 lg egg, 3/4c shredded mozzarella, pepper to taste and mix well- set aside.
6

Remove sausage from its casing and while it’s cooking break it apart into as small pieces as you can. Once cooked, set aside
7

Cook box of pasta for 9 min. Drain and rinse well with cold water. Dry them.
8

Once the shells are cool, fill each with the cheese filling.
9

Assembly- at the bottom of a casserole dish, spread a layer of sauce- 2/3 c.
Put a layer of shells.
Use all your meat and cover the shells with it.
Cover the meat in sauce.
Add a layer of shredded mozzarella
If you are using a shallower casserole dish, you’ll only do 1 layer. If you’re using a deeper dish, as I like to do, add another layer of shells, sauce basil leaves and cheese.
10

Bake at 350 for 40 min. Remove from oven and add the mozzarella slices. Bake for and 15 min, or until it’s your preferred way.