**The Making of Stuffed Shells**

As I began to prepare my stuffed shells recipe, I couldn't help but feel a sense of excitement and anticipation. I was going to make one of my favorite Italian dishes, and I wanted it to be perfect. "Oh Fahrenheit baby," I exclaimed to Theresa, who was watching me with interest. "The book, the villa, and I'm like seriously Theresa, like it's insane." It seemed that I had finally decided on a recipe, and I was eager to get started.

I took out two tablespoons of Italian seasoning, which I would use as my base for the filling. Next, I added one teaspoon of garlic salt and about half a pound of shredded mozzarella cheese. Unfortunately, I had already eaten most of the cheese myself, so this recipe might not be entirely accurate. However, I was confident that it would still turn out delicious.

To add some flavor to the filling, I sprinkled in some grated Parmesan cheese - about three-quarters of a cup should do the trick. I mixed everything together until it formed a fairly dry mixture, but I knew that this would soon be transformed into something truly special.

As I prepared my sauce, I remembered that it was essential to salt my water before cooking the pasta. "Everyone always says, 'Taste like this.' Eat the pasta; it absorbs all the water and can absorb that flavor," I explained to Theresa. I set a timer for nine minutes and got the shells ready.

While I waited for the shells to cook, I moved on to prepare my sauce. It was time to get creative - I added some fake ingredients (I think "faux" is what they call it) to give it that authentic Italian flavor. Next, I put the sauce in the oven at 425 degrees Fahrenheit for about 25 minutes, or until it reached a golden and bubbly state.

As the shells cooked, I started preparing my topping. It was time to add some fresh basil - just thinly sliced, if you please. The aroma of this herb is unmistakable, and I couldn't wait to combine it with the rich flavors of the sauce and cheese.

Finally, it was time to assemble the stuffed shells. I layered the cooked pasta in a baking dish, followed by a generous helping of my cheesy filling mixture. Then came the red sauce, which I had seasoned earlier - but only half-cooked, because why not? Next up was another layer of cheese, and finally, some grated Parmesan on top.

The final touch was to add a sprinkle of basil on top and throw everything in the oven for about 10-15 minutes, or until it reached the desired golden-brown color. The end result was well worth the effort - these stuffed shells were truly mouthwatering.

As I pulled out the dish from the oven, I couldn't help but feel a sense of pride and accomplishment. "I'm gonna pull you on camera and eat it with me," I said to Theresa, who raised an eyebrow in amusement. She knew that I was one step away from indulging in my favorite Italian treat - and she wouldn't be far behind.

When I finally took the first bite, I couldn't help but exclaim, "This is so good!" The combination of flavors was truly magical - creamy cheese, savory sauce, and the subtle sweetness of fresh basil all came together to create a dish that was nothing short of perfection. And let's not forget the cheesy goodness, which seemed to melt in my mouth like a cloud.

As I sat down to enjoy my meal, I realized that sometimes it's okay to simplify things - especially when it comes to cooking. No need for complicated recipes or scientific explanations; just good old-fashioned Italian flavors and a bit of creativity. And that, my friends, is the secret to creating truly delicious stuffed shells.

**The Secret to Stuffed Shells**

One thing I've learned about cooking is that sometimes you have to experiment with different ingredients to find what works for you. In this recipe, I had already eaten most of the cheese myself, so it wasn't entirely accurate - but that's okay! The beauty of cooking lies in its flexibility and adaptability.

Another secret to my stuffed shells was using a combination of flavors and textures. I added some Italian seasoning, garlic salt, and mozzarella cheese to create a rich filling mixture. Then came the red sauce, which added a tangy flavor to the dish. And let's not forget about the Parmesan cheese - it adds that extra something special that takes this recipe over the top.

But what really sets my stuffed shells apart is the use of fresh basil. Thinly sliced and added just before baking, it brings a subtle yet unmistakable herbaceous note to the dish. It's amazing how such a small addition can elevate an entire meal.

Of course, no Italian dish would be complete without some Parmesan cheese on top. In this recipe, I used about three-quarters of a cup - but feel free to use as much or as little as you like. After all, that's the beauty of cooking: it's all about experimentation and finding what works for you.

**Tips and Tricks**

* Use fresh basil whenever possible - it makes a huge difference in flavor.

* Don't be afraid to experiment with different ingredients and flavors. It's okay if things don't turn out perfectly at first.

* A good Italian dish is all about layering flavors. Start with the pasta, then add your sauce, cheese, and finally some Parmesan on top.

* When it comes to stuffed shells, don't overcook them - they should still be slightly firm in the center.

With these tips and tricks, you'll be well on your way to creating delicious stuffed shells that will impress even the most discerning palates. So go ahead, give it a try, and remember: sometimes the simplest recipes are the most delicious!

"WEBVTTKind: captionsLanguage: endon't you think it would take me to eat this entire Bowl if I ate one shred at a time this bowl was following us before we started filming recipe may be inaccurate third eye and today we're gonna make stuffed shells not very complicated dish our camera guy Billy has some really good memories of stuffed shells and his dad used to make him stuff shells like frozen stuffed shells twice a week so honor Billy brings like all those warm and loving memories of your childhood to me right I make a really simple red sauce now I can't stress enough with cooking any of these recipes that I ever make that you can make them yours very easily you can use every kind of red sauce recipe that you like and this is like gonna be like a pretty chunky sauce so I'm gonna heat up a little bit of oil maybe like a tablespoon or so in there and then roughly chop an onion you know what the best thing is is the smell of garlic and this year for Christmas my friend Peter who's not here today he got me a garlic scented candle what a nice guy right he's the best best friend ever we've got matching best friend race looking hot onion into there the salt is seizing the onions it's also helping to soften them so they don't like super burn sometimes I fiddly sliced my garlic sometime they just roughly chop it it smells amazing I just like the best candle ever I haven't burnt it yet like lit it and burned it in my apartment I feel like that's a bit aggressive to BH but maybe when I'm on that romantic date one day I'll set the mood I'm gonna add in one can of Hopi Latinos and I just like to I'm gonna crush my hands right in there I like the texture of this better than like the cans that you buy that are Hardy pre-crushed and also there's just something really nice about this listen to it this feels good it feels good in between your fingers you got a squirter it's going everywhere we're going on the comments right I'm gonna also add in some butter I like to add butter all my red sauce always this is like 4 tablespoons you're not dead butter if you want butter in it don't do it but it does add a nice like richness to the sauce so this is gonna come to a nice little simmer and let it cook until it's nice and thick I have it on medium high ish and I'll probably take like 20 25 fish minutes okay meanwhile I'm gonna bring a pot of water to a boil okay we're gonna wait for our tomato sauce to reduce and while we're doing that we'll prepare the rest of the dish every box of shells usually has a recipe for stuffed shells on it so if you're uncertain about like the cooking time of this and whatever you can like reference that box this is a really simple recipe it's just gonna be like mozzarella cheese Parmesan cheese garlic salt Italian seasoning and ricotta into this guy I'm going to put all of this ricotta it's about a pound of ricotta recouped was out they say who's out the real Italians say I don't use the thing my mom Theresa we're gonna do a pop a picture of her photo again they'll be fun italian-american like whatever everything she says that's Italian she has like some kind of Italian accent like a fake Italian accent but she'll be like Oh Fahrenheit baby the book the villa and I'm like seriously Theresa like it's insane so back to this guy I'm gonna put in two of Italian seasoning this is one teaspoon of garlic salt this is one pound of shredded material and I'm gonna use about half of that I've already eaten most of it though so this recipe is probably not accurate the rest of it if we're gonna put on the top later this is about one cup of grated Parmesan I'm going to use about 3/4 of a cup we're gonna leave some of this to put on the top of the shelves parmigiano-reggiano forget them what's of it that I got I can't do this she's gonna mix this guy up it's like a pretty dry mixture but at the end of the day we're gonna layer this with the red sauce with this all the cheese it's gonna be like really like melty and gooey my water is boiling I'm going to add my shells don't forget to salt your water everyone always like taste like this eat the pasta absorbs all the water and can absorb that flavor so you set a timer for nine minutes that's what the Box had to do ok this business I move out of the way you know quickly I'm gonna put my fake one in the oven okay this is what I made already I made it ahead of time so that we won't have to wait so I do everything else so it's my spot really get ready for the best stuffed shells of your life this is already homeless um it's pretty thick like a thick sauce mmm I'm gonna drain it before because you want to like work with this right away I'm gonna put it back into this pot like that and just run cold water over it make it cool enough to handle so you can actually stop the shells people always like to say the shock like when you're shocking vegetables and stuff and Phil McGee did like some test to be like is that true like is shocking vegetables or putting things in ice baths is that actually preventing like stopping it from cooking then since this was that it doesn't stop it from actually cooking or anything I don't remember the science of it this isn't a science show guys this is the cooking show you want science google it these are cool down enough little shake oh I didn't season my sauce yet we seasoned that so the sauce doesn't need to be completely cooled down right now I'm not gonna like put my fingers in or anything I'm just gonna put meaty about I don't know a third of this or so half of it on the bottom just spread it out just a little thin layer nice chunky sauce take your show open it up and then it's about two tablespoons or so inside just Nestle em in there together you know you're gonna eat this crunch I'm gonna pull you on camera and eat it with me yesterday when I made the swap I didn't I had like just enough for one single there I think as I ate so much of it yesterday I was a filling I don't know if I have it favorite cheese feta feta with like warm bread we're gonna mean it kinda like melts into it it's salty we're gonna put more red sauce on the top of it then we're gonna put the rest of the cheese on top of it and then the rest of the parm to where you go in the oven it's gonna go in the oven at 425 for about 25 minutes until it's golden and bubbly she pretends there's not one in there yeah nice see bubbling golden take some fresh basil basil smells good you know I need a basil candle it's gonna kind of thinly slice to help brighten this up let's put on top of this that is beautiful you guys need take some stills those just like this all right I'm gonna put more cheese because that's the greeting of the day is cheese you can just kind of see all that like ricotta like cheese mixture in there that's so good it's so good it's so cheesy delicious bill you gonna try it do you like it don't say you don't like it on camera better than frozen that I'm in prison see the good thing about this sauce so it kind of has like a look tomatoes and this have a lil bit of a sweetness to it but it's like very savory very cheesy like really creamy but the basil the yarn kind of like I think it brightens it up but it just kind of adds like a nice little herbaceous note to it the recipe for stuffed shells click the link in the description and don't forget when you if you want to put it on Instagram you can tag it hash tag cook munchies and so we can see it and share it those there we go this is good you guys want somedon't you think it would take me to eat this entire Bowl if I ate one shred at a time this bowl was following us before we started filming recipe may be inaccurate third eye and today we're gonna make stuffed shells not very complicated dish our camera guy Billy has some really good memories of stuffed shells and his dad used to make him stuff shells like frozen stuffed shells twice a week so honor Billy brings like all those warm and loving memories of your childhood to me right I make a really simple red sauce now I can't stress enough with cooking any of these recipes that I ever make that you can make them yours very easily you can use every kind of red sauce recipe that you like and this is like gonna be like a pretty chunky sauce so I'm gonna heat up a little bit of oil maybe like a tablespoon or so in there and then roughly chop an onion you know what the best thing is is the smell of garlic and this year for Christmas my friend Peter who's not here today he got me a garlic scented candle what a nice guy right he's the best best friend ever we've got matching best friend race looking hot onion into there the salt is seizing the onions it's also helping to soften them so they don't like super burn sometimes I fiddly sliced my garlic sometime they just roughly chop it it smells amazing I just like the best candle ever I haven't burnt it yet like lit it and burned it in my apartment I feel like that's a bit aggressive to BH but maybe when I'm on that romantic date one day I'll set the mood I'm gonna add in one can of Hopi Latinos and I just like to I'm gonna crush my hands right in there I like the texture of this better than like the cans that you buy that are Hardy pre-crushed and also there's just something really nice about this listen to it this feels good it feels good in between your fingers you got a squirter it's going everywhere we're going on the comments right I'm gonna also add in some butter I like to add butter all my red sauce always this is like 4 tablespoons you're not dead butter if you want butter in it don't do it but it does add a nice like richness to the sauce so this is gonna come to a nice little simmer and let it cook until it's nice and thick I have it on medium high ish and I'll probably take like 20 25 fish minutes okay meanwhile I'm gonna bring a pot of water to a boil okay we're gonna wait for our tomato sauce to reduce and while we're doing that we'll prepare the rest of the dish every box of shells usually has a recipe for stuffed shells on it so if you're uncertain about like the cooking time of this and whatever you can like reference that box this is a really simple recipe it's just gonna be like mozzarella cheese Parmesan cheese garlic salt Italian seasoning and ricotta into this guy I'm going to put all of this ricotta it's about a pound of ricotta recouped was out they say who's out the real Italians say I don't use the thing my mom Theresa we're gonna do a pop a picture of her photo again they'll be fun italian-american like whatever everything she says that's Italian she has like some kind of Italian accent like a fake Italian accent but she'll be like Oh Fahrenheit baby the book the villa and I'm like seriously Theresa like it's insane so back to this guy I'm gonna put in two of Italian seasoning this is one teaspoon of garlic salt this is one pound of shredded material and I'm gonna use about half of that I've already eaten most of it though so this recipe is probably not accurate the rest of it if we're gonna put on the top later this is about one cup of grated Parmesan I'm going to use about 3/4 of a cup we're gonna leave some of this to put on the top of the shelves parmigiano-reggiano forget them what's of it that I got I can't do this she's gonna mix this guy up it's like a pretty dry mixture but at the end of the day we're gonna layer this with the red sauce with this all the cheese it's gonna be like really like melty and gooey my water is boiling I'm going to add my shells don't forget to salt your water everyone always like taste like this eat the pasta absorbs all the water and can absorb that flavor so you set a timer for nine minutes that's what the Box had to do ok this business I move out of the way you know quickly I'm gonna put my fake one in the oven okay this is what I made already I made it ahead of time so that we won't have to wait so I do everything else so it's my spot really get ready for the best stuffed shells of your life this is already homeless um it's pretty thick like a thick sauce mmm I'm gonna drain it before because you want to like work with this right away I'm gonna put it back into this pot like that and just run cold water over it make it cool enough to handle so you can actually stop the shells people always like to say the shock like when you're shocking vegetables and stuff and Phil McGee did like some test to be like is that true like is shocking vegetables or putting things in ice baths is that actually preventing like stopping it from cooking then since this was that it doesn't stop it from actually cooking or anything I don't remember the science of it this isn't a science show guys this is the cooking show you want science google it these are cool down enough little shake oh I didn't season my sauce yet we seasoned that so the sauce doesn't need to be completely cooled down right now I'm not gonna like put my fingers in or anything I'm just gonna put meaty about I don't know a third of this or so half of it on the bottom just spread it out just a little thin layer nice chunky sauce take your show open it up and then it's about two tablespoons or so inside just Nestle em in there together you know you're gonna eat this crunch I'm gonna pull you on camera and eat it with me yesterday when I made the swap I didn't I had like just enough for one single there I think as I ate so much of it yesterday I was a filling I don't know if I have it favorite cheese feta feta with like warm bread we're gonna mean it kinda like melts into it it's salty we're gonna put more red sauce on the top of it then we're gonna put the rest of the cheese on top of it and then the rest of the parm to where you go in the oven it's gonna go in the oven at 425 for about 25 minutes until it's golden and bubbly she pretends there's not one in there yeah nice see bubbling golden take some fresh basil basil smells good you know I need a basil candle it's gonna kind of thinly slice to help brighten this up let's put on top of this that is beautiful you guys need take some stills those just like this all right I'm gonna put more cheese because that's the greeting of the day is cheese you can just kind of see all that like ricotta like cheese mixture in there that's so good it's so good it's so cheesy delicious bill you gonna try it do you like it don't say you don't like it on camera better than frozen that I'm in prison see the good thing about this sauce so it kind of has like a look tomatoes and this have a lil bit of a sweetness to it but it's like very savory very cheesy like really creamy but the basil the yarn kind of like I think it brightens it up but it just kind of adds like a nice little herbaceous note to it the recipe for stuffed shells click the link in the description and don't forget when you if you want to put it on Instagram you can tag it hash tag cook munchies and so we can see it and share it those there we go this is good you guys want some\n"