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

Answer 1

1st Don't add milk!!!

2nd Put cheese cloth in a strainer (a paper coffee filter will work too if you donot have cloth) and spoon your Rocotta in the strainer let it sit in there for about 10 - 20 minutes

3rd remove cheese from the strainer and add 1 egg and grated parmesean

Tada!!! No more soupy mess

Answer 2

I have a great solution to your problem. I add a pound of mozzarella cheese and a quarter cup of romano cheese to the ricotta mix. It keeps the filling firm and man oh man does it taste good!

Answer 3

Mix the ricotta with an egg or two and it sets up nicely

Answer 4

i use ricotta, mozerella, dry herbs and parmesean. mix with hands, you might add some cooked itallian sausage with it but make sure its well drained of grease, then stuff the well drained shells, lay in greased baking dish, and pour spaghetti sauce over them and bake at 350 for about half an hour, till the filling is all melty and bubbling sauce.

Answer 5

Justcurious is correct. You should add at least 1-2 eggs to the cheese. It should say that on the package of cheese.

Answer 6

try adding 1 egg per 8oz. container of ricotta cheese

Answer 7

mix an egg in with the ricotta.

Answer 8

strain the pasta and sweeze the excess moiture from the
rigotta with cheese cloth

Answer 9

stop using skim or cook some the water out first

Answer 10

you need an egg to bind everything when cooked