As a way to cope with not being sosical and going out this past year, my girlfriend and I make big, tasty dinners for the weekends. This is my go to channel, and on thursday nights before I write a shopping list, I always visit this channel to see what fun stuff you make. This recipe was home run! Thank you!
No girlfriend unfortunately but similar to you, I've had a blast incorporating some of Steve's recipes! One tip that worked for me is to watch and take what you want from his "what I keep in my pantry" video. once I did that, making his recipes became even easier!
For anyone who hasn't tried them, the Bianco di Napoli tomatoes makes a huge difference. They have just the right balance of sweetness and acidity that allows you to have a great tomato sauce without cooking it for hours and adding a lot of seasoning.
As an retired chef, you bring me joy viewing your posts. While I attended C.I.A. I would visit the city and eat in my classmates family restaurant in So Ho. Her Italian Mother and Father treated me like a son! You know what I mean… always trying to feed me! Sundays was family day where the father would make pasta while we stood around and drank wine. You bring back such good memories for me. Bravo!
You have saved my life again! I've been trying to recreate my nonnas stuffed shells for so long but I don't make them often enough(though I might now) I remember her specifically saying she used a lemon filling but she wouldn't say how much lol. I always thought lemon juice was the obvious answer but it seems like it never really packs that lemony punch that hers did. It also becomes too watery and I always had to mess with the ingredients it never seemed quite as good as hers. I think she used the zest! You're a genius and this is a game changer! It came out so good! Thank you so so much!
So, I just found you yesterday... this is my second video of yours I've seen so far... how the hell do you not have a million subscribers yet! I don't know how long you've been on here, but your quickly becoming a favorite of mine! Really helping to re-spark that love of cooking in me again!
As a very good home cook who loves new dishes all I can say is WOW. You have my attention and I love the way you teach. My new best friend and teacher, Thanks.
Making it again. This time I'm adding ground sausage inside the shells. Mixed into the Ricotta and cheese blend. Ohhhhh. It's going to be to die for. This is my goto channel.
these started popping up in my recommended and after a few of your videos ive never before been more inspired to get in the kitchen and make something. keep up the good work! looking forward to trying one of your recipes
Wonderful! Thank you for the detailed presentation. We appreciate all that’s involved with prep & cooking . You’re videos are top notch. Any food producers out there? This guy is a winner. Enjoy!
Don't just use time use your eyes to see where its at! best tip ever people get stuck on recipes and time,so much more to cooking,love all your info when you cook something!!!!
My Mom is Italian and she makes this dish, though she uses the jumbo shells. Usually she makes this around Christmas time. One of my all time favorites.
My man, love your content. You’re a cool dude. Would definitely recommend your content to people trying to improve their cooking. Been watching you since the beginning. Keep it up!
Agreed. I've seen a ton of useful and great content online, but he easily takes the cake for all-around best programming. Prep Instruction/How-To/Fun/Philosophy of Mealtime.
Whenever we make stuffedshells we use a lemon ricotta filling, it’s delicious. We also make a braised kale and Italian sausage “topping” with garlic and onions to go with it. Highly recommend
I actually made an authentic Ragú/bolognese for my stuffed shells tonight & was probably the best batch of stuffed shells I’ve ever made/had; and the family agreed. 4 shells and extra sauce on top, forget about it.
Just amazing amazing stuff. You make italian stuff better than some actual italians on here. One can really tell you love doing this and stuff like that appears in the food you’re making
I'll have to try these tomatoes. I like to use Alta Cucina brand plum tomatoes, usually get em from amazon. I've worked at a lot of pizza places in my 20s(fellow New Yorker here too), and almost all of them used that brand for their sauces. Very popular from everything I've heard about them but I personally love the flavor of them and have used them for years. Another great recipe, I love stuffed shells. One of my favorite comfort foods on the planet, ate them all the time growing up.
My very favorite tomatoes! As I am not a fan of ricotta I usually use cream cheese but basically my recipe is very much the same. It's been a family favorite for years.
For those of us who live in the NJ/NY area and only have access to a regular grocery store, Polly-O is about the best youre going to get.....Im 51 and was raised on it. I literally just bought my Polly-O mozz and ricotta yesterday being that its on sale this week. Shells are getting made next week.
@Monah Zaini Depends on where you live. I live in Warren County NJ....Im not driving 45 minutes to go to an italian market. The closest decent butcher I have is over 30 minutes away.
I'm glad I found this channel if I would reccomend a onni pizza maker it's not just for pizza but it can be used to bake alot of other food that will get u a perfect golden brown on top and it will cook in around 1 min to 30 secs rrly reccomend u trying it out it changed my cooking life when I picked one up
Thank you for inspiring me to enjoy cooking again. I have made 4 of your dishes so far and not one of them disappoint. I have the tomato sauce down and haven’t bought a jar in a long time. xD
I frequently make stuffed shells for large gatherings or office parties many times I'll split the batch half cheese only and the other half with either ground turkey or a meatloaf mix.
Game Changer: Lemon zest in the ricotta oh Ya!!! You're so casual when you mentioned it, but it should be a mandate! Holy crappoli Lemon Zest alllll the way. Tastes flippin' awesome thank you
I am so making this! I just so happen to have a bag of conchiglioni and voila - this recipe appears. 🥰 No Polly-o in Sweden, but will use mozzarella balls and try to drain as much liquid out of it. Also, can I put eggplant in here? 🙏
Love the new strategy... not as many hot steamers on the cutting board! Miss me? You’re welcome for the advice my man. Looks like it’s working for you.
Ziploc bag to pipe it in is genius. Going to make a lower calorie version of this soon. I have wanted to since I made Adam Raguseas rendition and it was so damn good.
I also sincerely enjoy all your videos and advice! you do a great job! anyways, was looking to get a food mill, Any affordable suggestions or anything in particular I would want with one? or do they all work about the same?
I hope you filmed eggplant rollatini at the same time while your had the filling done! I personally never loved the shells. I'd much rather use the filling for baked ziti.
Hey Stephen! Can't wait to try this dish. One question I have that I might face is my ricotta being to watery. Should I drain it if I can see it is too watery? or if it is mixed already and I feel its too watery, what can I do to thicken it up?
When I’ve had something like Ricotta or Yogurt that I feel is to watery, I get a large bowl, put a strainer over it and layer some cheese cloth over the strainer. Then put your Ricotta in it and let it drain for several hours or over night. The excess fluid will be in the bottom of the bowl and your Ricotta or yogurt will be thick.
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I love all your videos but the pasta ones have a special place in my heart. I’ve watched them all dozens of times.
Yeah, me too. It always makes me feel better when I think "man, I eat too much pasta".
I agree. They are the best
Very same
Ugh - same!!! I have so much weekday sauce in my freezer!! 😋
Wait, he has other videos that aren’t pasta?! 😉
As a way to cope with not being sosical and going out this past year, my girlfriend and I make big, tasty dinners for the weekends. This is my go to channel, and on thursday nights before I write a shopping list, I always visit this channel to see what fun stuff you make. This recipe was home run! Thank you!
No girlfriend unfortunately but similar to you, I've had a blast incorporating some of Steve's recipes! One tip that worked for me is to watch and take what you want from his "what I keep in my pantry" video. once I did that, making his recipes became even easier!
For anyone who hasn't tried them, the Bianco di Napoli tomatoes makes a huge difference. They have just the right balance of sweetness and acidity that allows you to have a great tomato sauce without cooking it for hours and adding a lot of seasoning.
For people living in Europe, i can strongly recommend the canned tomatoes called “ Mutti”.
They are so good, you can use them raw for pizza sauce
Word, not buying anything other than Mutti tomatoes!
The best tomatoes are San Marzano, not Mutti but I have mine imported from Italy.
@@victimofabusebyliam781 Mutti is just the brand, not one kind of tomato. You can buy San Marzano canned by Mutti.
@@jltcuba I had no idea Mutti did San Marzano. In the UK?
@@victimofabusebyliam781 surely
As an retired chef, you bring me joy viewing your posts. While I attended C.I.A. I would visit the city and eat in my classmates family restaurant in So Ho. Her Italian Mother and Father treated me like a son! You know what I mean… always trying to feed me! Sundays was family day where the father would make pasta while we stood around and drank wine. You bring back such good memories for me. Bravo!
No space between Soho.
I'm tellin' y'all. Buy a food mill, try the weekday sauce. It's my absolute favorite.
Me too!
No, it’s YOU who’s the right balance between acidic and sweet! Thank you for vids. I drool over the amazing food, etc.
You have saved my life again! I've been trying to recreate my nonnas stuffed shells for so long but I don't make them often enough(though I might now)
I remember her specifically saying she used a lemon filling but she wouldn't say how much lol. I always thought lemon juice was the obvious answer but it seems like it never really packs that lemony punch that hers did. It also becomes too watery and I always had to mess with the ingredients it never seemed quite as good as hers. I think she used the zest! You're a genius and this is a game changer! It came out so good! Thank you so so much!
Sounds like a disaster.
So, I just found you yesterday... this is my second video of yours I've seen so far... how the hell do you not have a million subscribers yet! I don't know how long you've been on here, but your quickly becoming a favorite of mine! Really helping to re-spark that love of cooking in me again!
I haven’t bought jarred pasta sauce in over a year thanks to your weekday sauce. Life changing.
When my homegrown tomatoes are harvested this summer, I'll be using this recipe!
As a very good home cook who loves new dishes all I can say is WOW. You have my attention and I love the way you teach. My new best friend and teacher, Thanks.
amazing to see how much this channel has grown since I've found it. big things ahead for you!
Making it again. This time I'm adding ground sausage inside the shells. Mixed into the Ricotta and cheese blend. Ohhhhh. It's going to be to die for. This is my goto channel.
Try putting the sausage on the side ,top or in the sauce . Don't put it in the §stuffing. Wrong mouth feel.
Tried your recipe for my hubby and now im pregnant . Its that good.
The level of detail you go into is unrivaled. Another gem! Thank you
these started popping up in my recommended and after a few of your videos ive never before been more inspired to get in the kitchen and make something. keep up the good work! looking forward to trying one of your recipes
Wonderful! Thank you for the detailed presentation. We appreciate all that’s involved with prep & cooking . You’re videos are top notch. Any food producers out there? This guy is a winner. Enjoy!
I love your editing and the pasta videos so much!
Don't just use time use your eyes to see where its at! best tip ever people get stuck on recipes and time,so much more to cooking,love all your info when you cook something!!!!
My Mom is Italian and she makes this dish, though she uses the jumbo shells. Usually she makes this around Christmas time. One of my all time favorites.
My man, love your content. You’re a cool dude. Would definitely recommend your content to people trying to improve their cooking. Been watching you since the beginning. Keep it up!
Agreed. I've seen a ton of useful and great content online, but he easily takes the cake for all-around best programming. Prep Instruction/How-To/Fun/Philosophy of Mealtime.
His videos have great repeat value, he wastes 0 time and gives you everything you need to make a quality dish
You produce some of the greatest food videos on TH-cam!!
Whenever we make stuffedshells we use a lemon ricotta filling, it’s delicious. We also make a braised kale and Italian sausage “topping” with garlic and onions to go with it. Highly recommend
Damn, my mouth is watering
Ooo delicious! Thanks for reminding me.
Legit
Just as I was looking for what I’ll be serving as the first course for Easter. Thank you
I actually made an authentic Ragú/bolognese for my stuffed shells tonight & was probably the best batch of stuffed shells I’ve ever made/had; and the family agreed. 4 shells and extra sauce on top, forget about it.
Just amazing amazing stuff. You make italian stuff better than some actual italians on here. One can really tell you love doing this and stuff like that appears in the food you’re making
this is the one I've been waiting for and it didn't disappoint
i put olive earl on my pasta now because of you and it turns me into a hoover vacuum, its a whole new world.
Shes a BEAUT!!! Imma make this Tuesday!!
I'll have to try these tomatoes. I like to use Alta Cucina brand plum tomatoes, usually get em from amazon. I've worked at a lot of pizza places in my 20s(fellow New Yorker here too), and almost all of them used that brand for their sauces. Very popular from everything I've heard about them but I personally love the flavor of them and have used them for years. Another great recipe, I love stuffed shells. One of my favorite comfort foods on the planet, ate them all the time growing up.
I can’t tell u how much I love following your recipes. Excellent! Thank u
My very favorite tomatoes! As I am not a fan of ricotta I usually use cream cheese but basically my recipe is very much the same. It's been a family favorite for years.
Stuffed shells is my daughter's favorite dish. She always requests it for her birthday dinner!
Every good Italian knows how to make a great stuffed shell. Looks delicious!
Grew up eating this. Such a comforting meal. Always a hit at any Sunday dinner. Bravo
For those of us who live in the NJ/NY area and only have access to a regular grocery store, Polly-O is about the best youre going to get.....Im 51 and was raised on it. I literally just bought my Polly-O mozz and ricotta yesterday being that its on sale this week. Shells are getting made next week.
@Monah Zaini Depends on where you live. I live in Warren County NJ....Im not driving 45 minutes to go to an italian market. The closest decent butcher I have is over 30 minutes away.
This is QUALITY..That's the difference between he and the other recipes. Makes major difference.
I love when someone unabashedly loves their own cooking!
Thank u for solving the mystery of why my salsa turns orange in my Blender.... Omg love this!
I appreciate the way you get the garlic out of the skin for sliced garlic purposes! super easy
And SUPER EASY to slice thinly after because of The Cut side laying flat on the cutting board.
Just tried this. I think it turned out pretty well for a first try; this recipe has definitely got some nice flavours. Thanks!
That little bit of extra sauce at the end, genius!
I use San Marzano - cento tomatoes... made this so many times! Yum! I just use more basil and garlic in the sauce.
I made these this week with my 8 year old and they were delicious. Thanks for a great recipe. We will be making them again.
Great recipe - love stuffed shells and these look truly delicious.
Love watching your videos. Always inspiring
thanks for this easy reicepe!!
italian food is the most „effective“ food... a lot is easy to make but awsome
I'm glad I found this channel if I would reccomend a onni pizza maker it's not just for pizza but it can be used to bake alot of other food that will get u a perfect golden brown on top and it will cook in around 1 min to 30 secs rrly reccomend u trying it out it changed my cooking life when I picked one up
Perfection! Thank you. Lemon zest is everything indeed!
I really like the lemon in the filling.🍋🍋🍋
Thank you for inspiring me to enjoy cooking again. I have made 4 of your dishes so far and not one of them disappoint. I have the tomato sauce down and haven’t bought a jar in a long time. xD
I frequently make stuffed shells for large gatherings or office parties many times I'll split the batch half cheese only and the other half with either ground turkey or a meatloaf mix.
Game Changer: Lemon zest in the ricotta oh Ya!!! You're so casual when you mentioned it, but it should be a mandate!
Holy crappoli Lemon Zest alllll the way. Tastes flippin' awesome thank you
I used the same pasta brand when I was in Japan. Its nice xd
I cooked a similar recipe but i cooked my shells before I stuffed and baked them
With a glass of Orvietto or Verdicchio this would be brilliant! Great job! Thank you!
That looked absolutely delicious! Going to try this recipe!
I'm glad you discovered bianco dinapoli. One of the best tomatoes on the market! They're a little tough to get thru the food mill ive experienced.
Reminds me of when I made these with Grandma Rose! looks amazing
Looks fantastic … I am inspired to make this dish, and I am excited by the idea of adding a little lemon zest … thanks for the inspiration ☘️
YUMMY!!! LOOKS FANTASTIC!
I am so making this! I just so happen to have a bag of conchiglioni and voila - this recipe appears. 🥰 No Polly-o in Sweden, but will use mozzarella balls and try to drain as much liquid out of it. Also, can I put eggplant in here? 🙏
Thanks for the pasta plug! Just grabbed a bunch.
Love the new strategy... not as many hot steamers on the cutting board! Miss me? You’re welcome for the advice my man. Looks like it’s working for you.
I’ve made your recipe for stuffed shells. It was a hit when m making it again today. Can’t wait to mangia! 😋
Watching this while hungry was a mistake. Ugh this looks so good, excellent work sir
Amazing as always!
Your the best you have the best personality
solid recipe made it 4 times...perfect keep them coming bro!
I love this channel so much.
Nice... Great recipe simple and efficient
Lovely 👌🏻 Greetings from Scotland ♥️ Have a wonderful day everyone 🌻
You amaze me everytime
Exactly how I make my sauce using home canned sauce, which is not for the faint hearted. Truly a labor of love. But this sauce is drinkable.
That looks absolutely delicious.
No words:10+
Outta control---right out of the Guy Fieri vocab!!
Looks awesome!
This looks amazing
I think I'm gonna just switch the pasta to cannelloni and go for it - that stuffing looks delish!
This is my Sunday. Boom
Can’t wait to try this looks delish!!
Love this! It looks so amazing. I've never done stuffed shells, but now I'm going to try it!
Ziploc bag to pipe it in is genius. Going to make a lower calorie version of this soon. I have wanted to since I made Adam Raguseas rendition and it was so damn good.
Oh looks so comforting and delicious. Does it go better with sourdough, focaccia, or baguettes? 🤔
OMG Just OMG nothing else 🙏🏾❤️🇬🇧🙋🏾♀️
(I use WDS for every tomato sauce)
When the twig of basil & drizzle of olive oil went on at the end, I just had to start clapping!!!
Thank you for this!!! I love stuffed pasta shells 😋
Another great video thank you my friend
Bravo e bello
Grazie per la passione che metti nei piatti che cucini
Da Martina
(Lucca, Toscana, Italia)
😜
pollyo mozz is the freaking best when it comes to packaged mozz
Looks amazing
I also sincerely enjoy all your videos and advice! you do a great job! anyways, was looking to get a food mill, Any affordable suggestions or anything in particular I would want with one? or do they all work about the same?
Nicely done. Beautiful
Love this recipe.excited to try this♥️
looks so good would you please explain bad olive oil to good or extra virgin olive oil what should i buy
I hope you filmed eggplant rollatini at the same time while your had the filling done! I personally never loved the shells. I'd much rather use the filling for baked ziti.
Hey Stephen! Can't wait to try this dish. One question I have that I might face is my ricotta being to watery. Should I drain it if I can see it is too watery? or if it is mixed already and I feel its too watery, what can I do to thicken it up?
When I’ve had something like Ricotta or Yogurt that I feel is to watery, I get a large bowl, put a strainer over it and layer some cheese cloth over the strainer. Then put your Ricotta in it and let it drain for several hours or over night. The excess fluid will be in the bottom of the bowl and your Ricotta or yogurt will be thick.
Deliciouso! Thank you for sharing
Looks great man