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Wed Dec 24, 2014, 08:48 PM

Not sure if there is a cooking forum: My wife has a question..well a few.

my wife is for the first time cooking for my family for christmas. She made her Sauce and meatballs today and divided the sauce. We are eating at my Dad's house ( he isn't comfortable eating at my house and spending a few hours here according to my Step mom and so my wife is making everything here and we are taking it to his house thankfully over the hill from us.) Anyways my wife is going to making 2 different types of stuff shells.

question 1: My wife is thinking of basically boiling the pasta and stuffing the all cheese shells tonight and basically having them sauced and in the pan in the fridge all night OR if it is better placing them in a pan and in the fridge all night without the sauce.


question 2: she is going to make a stuff shell filled with sausage and ricotta cheese and either Parmesan or mozzarella cheese. Which would be better?

13 replies, 1458 views

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Reply Not sure if there is a cooking forum: My wife has a question..well a few. (Original post)
diabeticman Dec 2014 OP
Joe Shlabotnik Dec 2014 #1
diabeticman Dec 2014 #2
Iggo Dec 2014 #8
KMOD Dec 2014 #12
Aerows Dec 2014 #3
d_r Dec 2014 #4
femmocrat Dec 2014 #6
WinkyDink Dec 2014 #10
Mr.Bill Dec 2014 #5
a la izquierda Dec 2014 #7
marzipanni Dec 2014 #9
Rhiannon12866 Dec 2014 #11
smirkymonkey Jan 2015 #13

Response to diabeticman (Original post)

Wed Dec 24, 2014, 08:53 PM

1. There is a cooking and baking forum on DU

http://www.democraticunderground.com/?com=forum&id=1157

ustjay on'tday entionmay ornflakescay andway ickenchay.

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Response to Joe Shlabotnik (Reply #1)

Wed Dec 24, 2014, 08:55 PM

2. Thanks I will cross post

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Response to Joe Shlabotnik (Reply #1)

Thu Dec 25, 2014, 01:27 AM

8. Ixnay! Ixnay!



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Response to Joe Shlabotnik (Reply #1)

Fri Dec 26, 2014, 09:42 PM

12. Esyah, eryvay oolcay!

 

igpay atinlay onay eday uyah! Ovelay isthay esponseray!!!! OOOway OOOhay!

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Response to diabeticman (Original post)

Wed Dec 24, 2014, 09:07 PM

3. Well, for question number 2

 

My vote is for fresh grated parmesan, just make sure you have enough ricotta to balance out the saltiness that parmesan deliciously brings.

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Response to diabeticman (Original post)

Wed Dec 24, 2014, 09:30 PM

4. i'd put the sauce on in the morning

ymmv

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Response to d_r (Reply #4)

Wed Dec 24, 2014, 10:09 PM

6. I agree. The pasta would absorb the sauce overnight.

It will taste fresher if you just heat it all up in the morning.

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Response to femmocrat (Reply #6)

Fri Dec 26, 2014, 04:41 PM

10. Seconded.

 

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Response to diabeticman (Original post)

Wed Dec 24, 2014, 09:56 PM

5. Question 2:

Use all three cheeses. All three are usually used in Lasagna, so you can't lose.

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Response to diabeticman (Original post)

Wed Dec 24, 2014, 11:24 PM

7. Leave the sauce until the end..

Says this Italian-American. But she can use all three cheeses, just go lighter on the Parm, as it's a bit salty.
I've been cooking my whole life. She might want to drizzle the pasta with olive oil and cover the pans well. But I would not sauce them, or at least not sauce them overmuch.

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Response to diabeticman (Original post)

Thu Dec 25, 2014, 02:03 AM

9. Cover the pasta shells because they might dehydrate on any edges making edges chewy

I agree with others about adding the sauce before baking to heat, and using all three cheeses. Sounds yummy!

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Response to diabeticman (Original post)

Fri Dec 26, 2014, 05:15 PM

11. I agree that the sauce should be added last, pasta tends to absorb liquids/sauce

And I vote for mozzarella. Even better to add more on top... Hope this turned out well, sure sounds delicious!

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Response to diabeticman (Original post)

Thu Jan 1, 2015, 01:07 PM

13. Acutally, I would use both Parm & Mozzarella.

Also, I would cook the shells very al dente and sauce the bottom of the pan well before placing the stuffed shells in the pan. This will prevent them from sticking and it's fine if the the shells are al dente and absorb some of the liquid. The flavors will meld and develop overnight and it will be great the next day. I happen to think most Italian dishes taste better the next day and that goes for pre-prepped dishes like shells, lasagne & other baked dishes. As long a the pasta is not over cooked, the dishes hold up quite well. Without any sauce in the pan, the shells are likely to dry out in the refrigerator overnight making them very chewy once they are baked.

FWIW, I am 1/2 Italian and learned to cook from my off-the-boat Italian Grandmother/Great Aunts.

Buon Appetito!

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