Clams Casino Stuffed Shells hold a special place in my heart and my kitchen. I remember the first time I made this dish for my family. It was a chilly autumn evening, and we were all craving something that would warm us from the inside out. My grandmother had always been a fan of seafood, and she passed that love down to me, along with her knack for making even the most ordinary meal feel celebratory.
Picture this: a bustling kitchen filled with the scent of sizzling bacon and sautéing garlic, while the sound of laughter echoes off the walls. Clams Casino Stuffed Shells became our go-to dish for family gatherings, with everyone eagerly awaiting their turn to dig in. There’s something magical about the combination of flavors—the smoky bacon, the tender clams, and the creamy cheese all nestled into perfectly cooked pasta shells. It’s comfort food at its finest, providing not only nourishment but also a sense of nostalgia and togetherness.
Every time I prepare Clams Casino Stuffed Shells, it’s like inviting my family to gather around the table once more, even if it’s just in spirit. As each shell is filled and baked to golden perfection, I’m reminded of those cherished moments, the stories we shared, and the connections we forged over good food. If you’re looking to create a similar sense of warmth and camaraderie in your home, this recipe is a perfect choice. So, why not gather your loved ones, set the table, and let the delicious aroma of Clams Casino Stuffed Shells fill your home? Trust me, it’s a dish you’ll want to pass down through the generations.
How to Make Clams Casino Stuffed Shells
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Ingredients:
- 20 jumbo pasta shells
- 8 ounces bacon
- 3 cups French bread, cubed
- 1 cup onion, diced
- 1 cup peppers, diced
- 2 cloves garlic, minced
- 2 cans chopped clams
- 1/2 cup ricotta cheese
- 3/4 cup Parmigiano-Reggiano cheese, divided
- 2 tablespoons Italian parsley, plus more for garnish
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Pinch of cayenne pepper
- 2 tablespoons butter
- 2 tablespoons flour
- 2 3/4 cups milk
- 1/2 teaspoon kosher salt
- Pinch of cayenne pepper
Directions:
- Preheat your oven to 350°F (175°C). Arrange the bread cubes on a baking sheet lined with aluminum foil and bake for 20 to 30 minutes until they are thoroughly dried. Transfer them to a large bowl afterward.
- In a skillet over medium-high heat, cook the bacon until crispy, approximately 10 minutes, then set aside on a plate. Remove most of the bacon grease from the skillet.
- Still on medium-high heat, add onions and peppers to the skillet, cooking for 2 to 3 minutes until they start to soften. Add garlic and sauté for another minute until fragrant.
- Add the reserved clam juice into the skillet and let it simmer, reducing by half for 3 to 5 minutes.
- Combine this mixture with the bread cubes in the bowl. Stir in the clams, ricotta, 1/2 cup Parmigiano-Reggiano, parsley, salt, pepper, and cayenne. Mix well. Cover and refrigerate until ready to use.
- In another skillet, melt butter over medium-high heat. Stir in flour and cook until it becomes light tan, around 2 minutes. Pour in the milk all at once, whisking until smooth. Continue cooking until it begins to simmer, which will take 3 to 5 minutes.
- Remove the sauce from heat. Pour three-quarters of it into a 9×12-inch baking dish, setting the rest aside.
- In a large pot with lightly salted water, cook the pasta shells for about 9 minutes to 75% tenderness. Drain and cover them with cold water to prevent drying.
- Increase oven temperature to 400°F (200°C).
- Stuff the shells with the clam-bread mixture, arranging them over the sauce in the baking dish. Drizzle the remaining sauce over the top and sprinkle with the remaining Parmigiano-Reggiano.
- Bake for 30 to 40 minutes until the pasta is tender, the sauce is bubbling, and the cheese is golden. Garnish with extra parsley if desired.
Flexible Ingredient Options for Every Cook
If you’re out of French bread, substitute with any stale bread or even breadcrumbs. No Parmigiano-Reggiano? Try using pecorino or a sharp cheddar instead. For a non-pork alternative, replace bacon with turkey bacon or omit it entirely for a vegetarian version. Enjoy these swaps without compromising flavor.
Best Ways to Store Clams Casino Stuffed Shells
To keep leftovers fresh, store them in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the shells in a single layer on a baking sheet before transferring them to a freezer-safe container. Reheat in the oven until warmed through.
Turn Clams Casino Stuffed Shells Into a Complete Meal
Pair these shells with a crisp green salad and a crusty loaf of bread for a satisfying meal. A glass of white wine, like a chilled Sauvignon Blanc, complements the seafood flavors beautifully. For a refreshing touch, add some lemon wedges as a garnish.
Secrets to Perfecting Clams Casino Stuffed Shells
For extra crispy bacon, bake it in the oven on a sheet pan. Ensure the sauce is not too thick before baking, as it will thicken in the oven. Don’t overcook the pasta as it will continue cooking while baking. Taste the filling before stuffing, adjusting seasoning as needed.
Adding a Seasonal Spin to Clams Casino Stuffed Shells
In the summer, add fresh basil or tomatoes for a burst of flavor. During winter, incorporate a sprinkle of nutmeg with the filling. Use seasonal vegetables like zucchini or spinach in place of peppers. These tweaks offer a fresh take on a classic dish.
FAQs:
Can I use fresh clams instead of canned?
Yes, you can use fresh clams for this recipe. Steam them until they open, then chop and use as instructed. Fresh clams provide a richer flavor but require extra preparation time. Ensure you collect enough clam juice for the recipe by steaming them in a covered pot to retain the juices.
What’s the best way to reheat leftover stuffed shells?
The best way to reheat is to place them in an oven-safe dish, cover with foil, and heat in a 350°F (175°C) oven until warmed through, about 15-20 minutes. This method helps retain moisture and ensures the shells heat evenly. You can also microwave them, but the texture may become softer.
How can I make this dish spicier?
To add more heat, increase the amount of cayenne pepper or include a diced jalapeño when sautéing the onions and peppers. You can also add a splash of hot sauce to the filling or the sauce. Adjust the spice levels gradually to ensure it suits your taste preferences.
Can I prepare this recipe in advance?
Absolutely! Prepare the stuffing and fill the shells up to a day in advance, storing them in the refrigerator. When ready to bake, pour the sauce over the shells and bake as directed. This makes the dish ideal for entertaining, allowing you to enjoy your company without stress.
What other types of cheese can I use?
You can experiment with different cheeses like mozzarella, asiago, or gouda for varied flavors. Each cheese will bring its unique texture and taste, so feel free to customize the dish to your liking. Combining a couple of cheeses can also create a delightful depth of flavor.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute the pasta shells with gluten-free pasta. Use gluten-free breadcrumbs or a gluten-free bread for the stuffing. Replace regular flour with a gluten-free alternative like rice flour or cornstarch for the sauce. These swaps will ensure a delicious meal without gluten.
Clams Casino Stuffed Shells
Ingredients
- 20 jumbo pasta shells
- 8 ounces bacon
- 3 cups french bread cubed
- 1 cup onion diced
- 1 cup peppers diced
- 2 cloves garlic minced
- 2 cans chopped clams
- 1/2 cup ricotta cheese
- 3/4 cup Parmigiano-Reggiano cheese divided
- 2 tablespoons Italian parsley plus more for garnish
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- pinch cayenne pepper
- 2 tablespoons butter
- 2 tablespoons flour
- 2 3/4 cups milk
- 1/2 teaspoon kosher salt
- pinch cayenne pepper
Instructions
- Preheat your oven to 350°F (175°C) and prepare a baking sheet with aluminum foil.
For the Bread Mixture:
- Place the bread cubes on the baking sheet. Bake for 20 to 30 minutes until thoroughly dry. After baking, transfer to a bowl.
- In a large skillet over medium-high heat, cook the bacon until crispy, about 10 minutes. Once done, move bacon to one side and discard excess grease.
- With the heat still on, add the onions and peppers to the skillet. Sauté for a few minutes until softened, then add garlic and cook until fragrant.
- Add reserved clam juice and cook until reduced by half, stirring continuously for about 3 to 5 minutes.
- Combine the skillet mixture with the bread cubes in the bowl. Stir in clams, ricotta, 1/2 cup of the Parmigiano-Reggiano, parsley, salt, pepper, and cayenne. Cover and refrigerate until ready to use.
For the Sauce and Assembly:
- In a new skillet, melt butter over medium-high heat. Once melted, whisk in flour and cook until lightly browned, about 2 minutes. Add in milk and continuously whisk until smooth and beginning to simmer.
- Remove from heat, reserving 3/4 of the sauce in a baking dish. Keep remaining sauce aside.
- In a large pot, bring salted water to a boil. Cook the pasta shells for about 9 minutes until 75% cooked. Drain and cover with cold water to keep them moist.
- Raise oven temperature to 400°F (200°C).
- Stuff the shells with the bread-clam mixture, arranging them over the reserved sauce in the dish. Drizzle with remaining sauce and top with the rest of the Parmigiano-Reggiano.
- Bake for 30 to 40 minutes until the pasta is tender, sauce is bubbly, and cheese is golden. Optionally, garnish with additional parsley before serving. Enjoy your delightful dish!
