Ok fellas, made this tonight! Not bad Spiro! I was nervous about the nutmeg being too much but it blended in perfectly and added something. I did dial it back to .75tsp as a precaution. The proportions were spot on (lemon juice, salt), perfectly seasoned.
What I would do differently: Completely omit the lemon zest. The juice was enough, the zest took over the dish; even cutting through the rich tomato sauce. The juice was enough for a bit of acidity and tang.
It was definitely missing meat. 2 young kids (girl + boy) both commented that it needed meat. My other recipe for this uses sausage, mild Italian fried up w the onions would be 👌
I topped the cheese w a touch of Italian herbs pre-bake, served with chopped parsley. Garlic bread would have gone well with it.
Notes: I cooked a 340g box of shells and was left with 10 unused. It took me 2 full jars of pasta sauce ~1300ml For those interested. I used a little over 300g of mozzarella between the filling and topping. I used a full bag of spinach (283g) and it didn’t stand out at all, you could use more and the end result is totally kid friendly!
If you wanted, these would work well baked in individual ramekins; 4-5 shells each. Final note: this freezes well up until the point of baking for pre-made meals.
You did a great job they look yummy! I make something similar adding groundbeef, cottage cheese, bread, milk to soften the bread and I use the pasta tubes. I'm sorry but I can't remember the name of the pasta. Same idea with the sauce on top and bottom lots of cheese.
My mom made this with me when I was in my teens and it was absolutely delicious. It probably started my love for making interesting foods. She would never make a lasagna because everyone else did that and that way no one could compare it to her stuffed shells, lol
"A fun one with the kids" took me right back to my childhood. I was always the one drafted to stuff the shells, stuff the manicotti…. And I'm the only one of the "kids" who knows how to cook now
49 Comments
1 tablespoon is very big in Canada 😂
I really enjoy the videos gentleman. Good stuff! So much tasty looking food!
If you put the recipe in the description we could copy and paste it.
Obsessed with the way they talk exactly the same lol
These look Delicious but take so long to make! 😩
Awesome!! You gentleman are The Best!! Thank You!❤
This is beautiful.
My mom would make it just like that growing up, man was it good! Wish she was still here to make it
Where is this restaurant located
very close to 1m gl steve and spyro ✌️
Great job guys! Steve looks good wearing that napkin bib!
AMAZING 🤩
Thank you, Spiro’s wife
AWSOME ✌️
I did this without the spinach. Almost the same. It was great! I used hot Italian and differnt Italian cheeses!!!
Lmao at he's going to town
Why dont you pipe in that ricotta mixture? Would be a hell of a lot easier
Followed the video and just pulled it out of the oven, it tastes amazing. Love the recipe!
Love this ❤❤❤
Love Spiro
I felt the Spiro's pain from that hot stuffed shell 😅 Take a good care of yourselves, please. We need you, guys 💯🙏
Love stuffed shells. My last batch used shredded zucchini instead of the spinach 👌😋
I love that dudes style molten lava and a whole shell thats a real chef enjoying his food
We love it spiro !
The dad in Steve came out when he was filling 😂
Awesome guys
Roles reversed ayy
Ohhh yummm ❤❤❤
Ok fellas, made this tonight! Not bad Spiro!
I was nervous about the nutmeg being too much but it blended in perfectly and added something. I did dial it back to .75tsp as a precaution.
The proportions were spot on (lemon juice, salt), perfectly seasoned.
What I would do differently:
Completely omit the lemon zest. The juice was enough, the zest took over the dish; even cutting through the rich tomato sauce. The juice was enough for a bit of acidity and tang.
It was definitely missing meat. 2 young kids (girl + boy) both commented that it needed meat. My other recipe for this uses sausage, mild Italian fried up w the onions would be 👌
I topped the cheese w a touch of Italian herbs pre-bake, served with chopped parsley. Garlic bread would have gone well with it.
Notes: I cooked a 340g box of shells and was left with 10 unused.
It took me 2 full jars of pasta sauce ~1300ml
For those interested.
I used a little over 300g of mozzarella between the filling and topping.
I used a full bag of spinach (283g) and it didn’t stand out at all, you could use more and the end result is totally kid friendly!
If you wanted, these would work well baked in individual ramekins; 4-5 shells each.
Final note: this freezes well up until the point of baking for pre-made meals.
Thanks as always fellas!
❤👍
Using the word DUMP in a kitchen setting…🤔🤮🤯😳
🗽🗽🗽🗽❤️☕️🗽🗽🗽
Would of been better without all that tomato sauce guaranteed
Out of curiosity, what does the nutmeg do?
You did a great job they look yummy! I make something similar adding groundbeef, cottage cheese, bread, milk to soften the bread and I use the pasta tubes. I'm sorry but I can't remember the name of the pasta. Same idea with the sauce on top and bottom lots of cheese.
Good
Put the ricotta mixer in a pastry bag due to its easier to stuff the shells.
The shits I would have after this amount of cheese
My mom made this with me when I was in my teens and it was absolutely delicious. It probably started my love for making interesting foods. She would never make a lasagna because everyone else did that and that way no one could compare it to her stuffed shells, lol
It's 375 F. Let's put it all in my mouth
"A fun one with the kids" took me right back to my childhood. I was always the one drafted to stuff the shells, stuff the manicotti…. And I'm the only one of the "kids" who knows how to cook now
Thank you for sharing
I love yinz but Canadians are awful at cooking
That looks fabulous. I wish there was smellovision
Bro’s a natural in front of the camera ❤
Get your own pan 😅
I love you guys but there’s no such thing as fresh parmiggiono😂
SUPER!
Awesomeness