Cacio e Pepe Stuffed Shells
One afternoon I was craving stuffed shells, but I really wasn’t in the mood for tomato sauce. (Hey, it happens!) I decided to experiment and this is what I came up with. This version is SO GOOD. It’s creamy, cheesy and has the slightest kick from the pepper.
Cacio e Pepe Stuffed Shells
Ingredients
FOR THE FILLING:
- 2 large eggs
- 1 16-ounce container whole milk ricotta
- 4 ounces shredded whole milk mozzarella, shredded using the large holes of a box grater
- ¼ cup grated pecorino
- ½ teaspoon freshly ground black pepper
- Kosher salt
FOR THE SAUCE:
- 6 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 3 cups whole milk, warm
- ⅓ cup finely grated pecorino
- ¾ teaspoon freshly ground black pepper
- Kosher salt
FOR ASSEMBLY:
- 24 jumbo shells
- 4 ounces whole milk mozzarella, shredded using the large holes of a box grater
- 2 tablespoons finely grated pecorino, plus more for serving
- Freshly ground black pepper
Instructions
- MAKE THE FILLING. In a large bowl, beat the eggs until smooth.
- Add the ricotta, mozzarella, pecorino and black pepper and mix until well combined.
- Season with salt, to taste.
- Transfer the filling to a piping bag fitted with a large round tip and refrigerate until ready to use.
- MAKE THE SAUCE. In a medium-sized saucepan, melt the butter over medium-high heat, swirling the pan to avoid browning.
- When the butter begins to foam, add the flour and whisk to combine, until completely incorporated.
- Slowly drizzle in the milk, whisking constantly, until fully combined.
- Cook, stirring often, until the sauce thickens and coats the back of a spoon, about 3 minutes.
- Add the pecorino and stir to combine.
- Remove from the heat, add the pepper, and season with salt, to taste, whisking to combine.
- MAKE THE SHELLS. Bring a large pot of generously salted water to a boil.
- Add the shells and cook for the recommended cooking time for baked stuffed shells (usually about 9 minutes), then drain.
- Preheat the oven to 350-degrees.
- Spread 1 cup of the sauce evenly into the bottom of a 9-x 13-inch baking dish.
- Pipe the filling into the shells, using about a scant ¼ cup of filling per shell, placing them into the baking dish when filled.
- Spoon the remaining sauce over the shells, being sure to coat each evenly.
- Sprinkle the pecorino evenly over the top.
- Sprinkle the mozzarella evenly over the top.
- Cover tightly with aluminum foil and bake until the sauce is bubbling around the edges and the cheese is melted, about 45 minutes.
- Increase the temperature to broil, remove the foil, and cook until the mozzarella begins to caramelize, for 2 to 5 minutes.
- Let sit for 5 minutes; to serve, place 2 to 3 stuffed shells onto a serving plate, spoon some of the sauce over the top and garnish with a light sprinkling of pecorino and a crack of freshly ground black pepper.
