Stuffed shell pasta .
Very popular .
Loved by all of you .
But do you know that you can take it to the next level ?
Yes , I'm showing you today with two amazing new ingredients that you never used .
Come on .
Well , let's make it together then .
Be up on to ao not .
She said tomorrow she go tomorrow of rights ba and a key .
Mm mm .
Hi and welcome to Vince plate .
The plate where you get to learn how to cook homemade Italian recipes .
And today a stuffed shelled pasta pie .
Very popular .
Loved by all of you .
But do you know that you can take it to the next level ?
Yes , I'm showing you today with two amazing new ingredients that you never use .
This pasta .
It's easy to make very similar to canon , but they are different because the pasta is different .
The feeling is different .
The sauce is different .
You are different .
Eat differently .
Come on , let's make it together .
So to make pasta , the stuffed shell pasta , we need very simple ingredients for the sauce .
We want to use garlic cloves .
I'm using three small garlic cloves .
You can use two if you like a nice bunch of fresh basil pasta .
Best if you use homemade pasta , if you want to learn how to make it , watch the video up here , an extra virgin olive oil and just a little bit of salt .
Very simple ingredients for the filling of the shell pasta .
We need 400 g of nice fresh ricotta .
But don't get the smooth , soft ricotta needs to be a little bit hard and we need three tablespoons of grated pecorino cheese , one buffalo mozzarella .
And I'm really showing off here using this beautiful artisan buffalo mozzarella .
You can use your di latte mozzarella , any type of mozzarella you want .
But I chose buffalo 300 g of spinach .
Now I'm using baby spinach because I already had baby spinach in the fridge .
If you want to have a cheaper option and quicker , what you can use is the frozen spinach .
Then we need one egg .
Some nutmeg nutmeg is very important , salt and pepper .
Last but not least the most important ingredient the shell pasta called .
Now these are the biggest size I was able to find here in Sydney .
I'm sure there is a big in this .
So go for it , OK ?
But it also comes in a smaller version which means you have more to eat .
First thing to do guys is to make the sauce , OK ?
You wanna add the extra virgin oil and be generous with the extra virgin olive oil .
Then we crush our garlic I always like to crush my garlic .
I don't wanna have , you know , chunks of garlic in my mouth .
So you crush the garlic and cook for a minute or two after about a minute or so , make sure the garlic is not burning .
You want the garlic to be golden .
We can add the pasta .
Hopefully it's all made with the pasta in here .
Stir , stir , stir sure the garlic goes everywhere .
Put a nice amount of salt pepper .
Now you wanna put a basil in there with your hands .
It is so important .
The basil , the flavors of the basil will stay on your hands .
We straight in the sauce just break it as you want .
You can leave the whole thing in there as you can see , I'm very generous with my basil and now we let this cook for about 20 minutes .
You don't need more than that .
Cover it and see you in 20 minutes .
Our pasta takes 14 minutes to cook .
What's happening now is we are boiling the water .
We're adding one tablespoon of rock salt or sea salt .
Now , on the pasta packet , this is saying it takes 14 minutes to cook .
Now , what I recommend you to do is to cook it for 30 minutes and a half .
So take it out 30 seconds before the cooking instruction .
So if the pasta says 10 minutes , nine minutes and a half , you take it out , you want them to be al dente , which means to the truth , the water is boiling and what we do now , we're gonna add the pasta .
See you in 30 minutes and a half .
Now , very easy .
We just need to make the spinach or ricotta fill .
So here I've got the spinach which you will be surprised .
It looks like it's a lot .
But the he will reduce so much .
They , they will basically almost disappear .
You just put it in there and within maximum two minutes , this spinach will reduce so much .
So we are adding 400 g of ricotta for 300 g of spinach .
I have to say even if you use 200 g of spinach is enough .
I just like my feeling to be full of spinach .
You wanna make sure you stir because at the bottom they are cooked , you also wanna cook the one on the top .
There's no need for you to add any salt or anything else because we adding the flavors to the ricotta mix just over three minutes and spinach are done .
If you decide to use the frozen spinach , you still need to do this process .
You just need to put the frozen spinach in a pan and quickly cook them .
They might take couple of minutes just because they're frozen .
You know , here we go 30 more seconds .
Look how much they shrunk .
Look how much the spinach shrunk .
There's nothing left in there .
Look , see the beauty of spinach I actually made a spinach pasta on my youtube channel .
You have to learn how to make spinach pasta .
It's so delicious .
It's so easy .
So please watch the video on my channel .
Now , when do we know when they're ready ?
Well , basically you just want the spinach to be very soft and you want to be able to mix up very well with the ricotta .
You want the spinach to go everywhere .
Now , this is where the fun begins .
We're gonna put the ricotta in a bowl and just before we add the ingredients , make sure you break the ricotta .
The reason why we do this is that this will help to combine all the ingredients with the ricotta .
It's gonna take you like two minutes seriously .
The ricotta is like that .
Now we're gonna add all the spinach guys .
As you can see , I've used a lot of spinach .
I've been very generous with the spinach and again , mix when I mix with the ricotta , I mix , mix , mix , mix , mix .
I like to do this just before I add the other ingredients .
I make sure my ingredients are making love together a lot of spinach .
Oh my God , I'm so generous .
Now , we need to add a little bit of nutmeg .
The nutmeg really brings some beautiful flavors .
We're gonna add the pecorino cheese .
They're gonna put a , a little bit of salt , just a pinch and a generous amount of pepper .
If you like pepper if you don't like pepper , just put less or don't use it at all .
Now we give a meat .
The pecorino is really important .
You can also use parmigiano Regan .
As you guys know , I'm a big fan of pecorino .
I always have pecorino in my fridge and that's my choice but will do the same job .
So basically mine today is like spinach with ricotta .
I use so much spinach last but not least put the egg and I will give a nice last mix .
If you want guys , you can do this all together , OK ?
You just put all the ingredients together and just do this once .
I just like to make sure my ingredients make love together properly .
I wanna take my time to do this guys .
If you don't use the egg , the ricotta will actually dry up too much in the almond and the egg actually protects your ricotta , your spin your filling and it helps to cook better .
And here is a mix ready to go in the pasta , ready to go .
Now it's time for us to assemble the ingredients .
The pasta is ready cooked to perfection .
Now , what we want to do , we want the pasta to get cold a little bit .
So strain the pasta out and let it rest for a couple of minutes .
As you can see guys , the pasta grows , grows a lot .
It's almost double in size .
And the reason why you want the pasta to be a because you don't want the pasta to be too soft .
Otherwise you want all the shape when I keep the shape of the , let the pasta rest for a couple of minutes .
So we will be able to touch it because at the moment , the pasta is way too hot .
If you want , you can actually keep it in the fridge for a few minutes .
Guys , after 20 minutes , I saw this beautiful and ready .
Look at that .
It's nice .
It's perfect .
This is gonna be the base of the pasta .
And also I'm gonna add this inside the pasta , right on top of the cheese .
You got one more thing to do to assemble this dish .
Now turn the oven on 100 and 80 Celsius because we're gonna cook this pasta in the oven for about 15 minutes .
First thing to do .
Now the assembling part , we put the sauce at the bottom , most of the sauce goes at the bottom .
So make sure you're generous but keep some sauce to put inside the pastas .
So here it is not only this will avoid to the pasta to get stuck at the bottom .
This will also give extra flavor to your yummy pasta .
Now it's very , very easy .
What we do is we get one pasta , we put a nice generous amount of ricotta and spinach mix in there as much as you want and then you place it in the pan .
This is a relaxing , beautiful job .
OK , let's make sure there's no stress in the kitchen .
Just take your time and do it with love .
So that , you know , guys for this dish , I'll actually use a packet of pasta because if you use the whole thing for a lot , now , is there a different type of pasta that you think you can serve with this pasta shape ?
Yes , you can actually make with anything you want .
You know , any sauce , any cheese pasta that you want .
Uh you can put at the bottom of this .
If you don't wanna use tomato sauce , you can make it cheesy and you know , it's a normal pasta you can use for anything you want .
So when you put the in this pan here , just make sure you put them next to each other .
You know , you wanna be next to each other and then we put whatever is rest in the middle here is the last one .
Now this is the situation .
I finished the filling .
I've got a little bit of pasta left here .
It is a shame .
I don't know , add some sauce in there if you want and serve it tomorrow , you know , don't throw this out or just make extra ricotta just in case if you think that this is already full of flavors .
Well , you are drunk .
What we need to do now we need to add more flavor .
So with the tomato sauce on top , trust me , this extra tomato sauce that we put on top .
It will make such a huge difference .
Now you need to add a mountain of pecorino cheese everywhere guys .
When I say a mountain , I mean a mountain of pecorino cheese , Pecorino , Romano or Parmigiano .
If you like last but not least we're going to put a buffalo mozzarella on top of each one .
Please do not show me the shredded mozzarella .
I ate shredded mozzarella .
I don't wanna see you using shredded mozzarella anymore .
Buy the real deal or just don't use it .
This is a dish you must find in the best restaurants .
If they don't have it , ask them to make it for you .
00 guys just make it yourself .
That's the reason why you're watching this video , right ?
Because you love to cook .
You love to spend time in the kitchen .
And if you don't love spending time in the kitchen , I'm gonna make you love spending time in the kitchen .
Yeah , with this delicious , delicious food .
And now we're gonna bake this at 100 and 80 Celsius for 15 minutes .
You don't need to cover it just the way it is straight in the oven .
Ladies and gentlemen , let me introduce you to the plate , pasta , the stuffed shells , pasta , the one you have been dreaming all your life guys , it's done in maximum half an hour .
It's something that you will love .
Everyone will love .
You can keep it in the fridge for the next five days .
What more can I say ?
Come on , make it as you can see guys here , we have the beautiful mozzarella perfectly melted on top .
What we want to achieve here .
We want to have a little bit of crunch on top .
And here it is that crunch was created when we put it in the oven .
We want soft pasta in there .
We got the Pecorino which disappeared in the mix in the ricotta feeling in the .
So we have enough souls at the bottom just to let the pasta swim .
We got this pasta all connected to each other .
All we need to do now is to separate them and serve and enjoy .
How do we serve this pasta ?
First thing to do , let's put some sauce at the bottom .
This is gonna be the base of our pastas .
I'm going to play the show one at a time just like that on top .
12 and , and three like that .
Look how beautiful these babies look like .
I always say simplicity at its best .
Just put some basil leaves for decoration and enjoy it .
The mozzarella on top of that .
Pecorino takes this to the next level .
How do we know ?
I haven't tried it yet .
Let's try it .
And then I can tell you if the buffalo mozzarella and Pecorino makes the difference , you know what time it is ?
It's eating time .
I'm gonna use a knife to cut it .
Look at that .
Look at the inside there .
Look at the inside .
Look at this beautiful pasta .
Make sure you get the sauce and eat it .
You heard the crunch a little bit of crunch moist , soft pasta , beautiful flavors .
I'm coming .
I'm gonna put it in the blender for you .
Then we have the beautiful sauce .
The spinach and ricotta .
Yes , I have to call it spinach or ricotta because there is more spinach and ricotta .
It's just sublime .
The pecorino disappeared , it's there but you can see it and the mozzarella , the buffalo mozzarella .
Um mm mm mm mm I love eating .
It takes 30 minutes to make but honestly three minutes to eat it , open a bottle of wine and enjoy it .
I love you .
Mm mm I'm gonna eat half of this pain by myself .
Thank you so much for watching this episode .
We'll see you in the next chance , played with bean hm plate .
And please guys write a comment below .
Let me know if you enjoy this pasta .
Thank you .