Stuffed Shells

A decadent and savory dish, these homemade stuffed shells are crafted in the Blackstone Pizza Oven. They’re filled with a prosciutto and spinach mixture combined with a rich cheese blend made with homemade ricotta (recipe below) and enveloped in a luscious homemade tomato sauce (recipe below). Stuffed Shells Recipe: For the Filling: 🥓 Prosciutto: Use 2 packages, chopped finely (chop in both directions for bite-sized pieces) 🌿 Spinach: A generous handful (fry with the prosciutto until wilted, then chop and drain on paper towels) 🧀 Ricotta Cheese: 2 cups (recipe below) 🥛 Heavy Cream: 1 cup 🧀 Shredded Mozzarella: 1 to 1½ cups 🧀 Grated Parmesan: ½ cup (plus extra for topping) 🥚 Egg: 1 (for binding) 🧂 Fresh Ground Pepper For the Pasta: 🍝 Jumbo Shell Pasta: 1 box (boiled according to package directions, drained, and tossed with olive oil) For the Sauce & Assembly: 🍅 Homemade Tomato Sauce: (recipe in description below) 🧀 Extra grated Parmesan for topping 🔪 Instructions: 1️⃣ Prepare the Filling: Chop the prosciutto into small bite-sized pieces and fry it in a pan until slightly crisp. Add a generous amount of spinach to the pan and let it wilt. Remove and chop finely; pat dry with paper towels. In a large bowl, combine 2 cups ricotta, 1 cup heavy cream, mozzarella, Parmesan, and an egg. Mix in the prosciutto and spinach; season with fresh ground pepper. 2️⃣ Cook the Pasta: Boil jumbo shells according to package instructions. Drain and toss with olive oil to prevent sticking. 3️⃣ Assemble the Shells: Preheat your Blackstone Pizza Oven. In your baking pan, spread a layer of homemade tomato sauce. Carefully open each shell, fill with the meat and cheese mixture, and arrange them in the sauce. Top with extra grated Parmesan. 4️⃣ Bake & Finish: Place the pan in the Pizza Oven and bake for about 10 minutes until the cheese melts and browns slightly. Remove, add a final sprinkle of Parmesan, and serve with extra sauce on top. FRESH RICOTTA ½ gallon/2000g whole milk 200g or 3/4c + 2 Tbsp heavy cream 15g or 2 1/4tsp salt 100g or 1/3c + 1Tbsp white distilled vinegar Place 4 layers of cheesecloth in a colander with bowl underneath (i use a salad spinner with basket). Add milk, cream, and salt to a sauce pan and heat over medium for 10 min, whisking frequently, until temp reaches 190F/88C. At this point, add vinegar. Very gently stir with spatula or whisk to combine. Allow to sit for 15 minutes to allow milk to break. Curds and whey should be separated. Gently pour mix into cheesecloth setup then lift out cheesecloth and allow to drain for about 20min. Now you have fresh ricotta. MARINARA SAUCE (makes sauce for 8 calzones - 4 with sauce inside, and 4 for dipping only) Olive oil ½ onion, grated 3-4 cloves garlic, minced 28oz/795g crushed tomatoes 5g or 1tsp salt 10g or 2 1/2tsp sugar 1g or 1tsp dried basil 1g or 1/2tsp dried oregano Pinch Chile flake Blend crushed tomatoes, salt, sugar, basil, oregano, and chile flakes with an immersion blender until smooth. Preheat a sauce pan over medium. Add a long squeeze of olive oil, grated onion, and minced garlic. Stir to combine and fry until onions have softened. Add in tomato mixture and cook heat until sauce begins to bubble. Reduce heat to low and cook to reduce for 15-20min. When done, sauce should be thick enough to hold its shape when you pass a spoon through. Shop my favorite Blackstone gear on my Walmart storefront: https://walmrt.us/4j9DQYT 🔥 Tested and trusted for epic griddle cooking! Follow us for more recipes: 📘 Facebook: @BlackstoneCooking 📸 Instagram: @BlackstoneCooking 📺 YouTube: @BlackstoneCooking 👍 Like, 💬 comment, and 🔔 subscribe for more delicious recipes! ‪@BlackstoneGriddles‬ #GriddleCrewDateNight #blackstonegriddle #blackstoneproducts #griddlenation #coast2coastgriddlers #griddlecrew #Cooking #Foodie #Recipe #BBQ #Grilling #FoodLovers #Delicious #HomeCooking #FoodPorn #Yummy #EasyRecipes #FoodVideo #GrillMaster #Foodstagram #Tasty #FoodieLife #CookingTips #FoodInspiration #BBQSeason #GrillTime #StreetFood