“Cooking is love made visible” -Unknown
This week’s recipe is… Stuffed Shells!
Fun Food Facts!
STUFFED SHELLS HISTORY
Stuffed shells have been traditionally located from southern Italy. Due to their shape and size, they are perfect for adding delicious fillings and sauces.
Our recipe this week calls for cooking the shells until almost al dente, which means “firm to the bite.” Similarly, Molto al dente is a culinary term for slightly undercooked pasta. This is most often done during the first round of cooking when a pasta dish will be cooked twice.
“Pastas al forno” as they are known in Italy, or baked pasta, originated in the Renaissance when they were served to nobles. These dishes were opportunities for chefs to display their creativity. Stuffed shells give chefs the same opportunity with their shape and large size.
FREQUENTLY ASKED QUESTIONS
Q: Can stuffed pasta shells be frozen?
A: Yes, once all the shells are fully prepared, place them on a baking sheet, cover, and place in the freezer. Once the shells are frozen, transfer them to a plastic freezer bag and seal the bag.
Q: How long do you cook stuffed shells from the refrigerator?
A: Bake for 50 to 60 minutes or until the stuffed shells are heated.
What’s the name of the pasta stuffed shells are made from?
Conchiglioni pasta! This is the larger version of conchiglie, which means “conch shells.”
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Which food fun fact was your favorite? Have you tried any other stuffings for your pasta shells? Let us know in the comments section below!