whenever i make stuffed shells,the ricotta filling becomes to soupy.i Ilet them setup and i use part skim .Hel

Answer 1

Just a matter of to much moisture. Drain your Ricotta before blending with the Parmesan, Eggs (which I use yolks only), Aromatics and Herbs for a firmer consistency. Keep the shells as close together as possible without overcrowding the pan, and easy on the sauce, be that Red or Bechamel, before baking. Use at least a 1-2 cup measure of sauce to layer the bottom of your pan for a steady base, but go lightly when topping the shells so you don't weigh the filling down. Serve the extra on the side!

Answer 2

The part skim is part of the problem. Partial skim cheese uses water to replace some of the milk fat. Try mixing some grated Parmesian & Romano in with your mixture, you'll have to experiment. This will add some body and soak up some of the excess fluid. Egg is a good binder as well.

Answer 3

I'm not sure what your receipt calls for but when i make lasagna (or manicotti)
it's 16 oz ricotta cheese, 16 oz mozzarella cheese-shredded, 1/2 cup of Parmesan cheese, 1 egg, salt and pepper mixed together. I can easily double this receipt depending on the size of my pan. i also sometimes shake in some Italian seasoning to my cheese mix.

good luck

Answer 4

Having not seen the recipe, I'll second going with the addition of mozzarella, parmesan, egg, minced garlic and herbs. Maybe you had too much egg in the filling?

Here is another filling idea:

Spinach Souffle Stuffed Shells

http://www.stouffers.com/RecipesAndMenuIdeas/Recipe.aspx?RecipeID=28424

Answer 5

Don't use any thing but Ricotta. and they will do just fine. You do know that Ricotta is Goat Cheese don't you?

Answer 6

Add in some eggs. I also add mozarella, fontina, and cheddar added in to the ricotta.

Answer 7

Do you put in some egg to bind the cheese?

Answer 8

I use ricotta, mozz, parm, egg,