Alison Makes Cheesy Baked Shells and No You Don’t Have To Stuff Them | Home Movies with Alison Roman

I only like fresh tomatoes two times a year: late summer, and early fall (AKA when they’re good). The rest of the year, I feel my safest and most secure when I have a few types of canned tomato products in my pantry-peeled whole plum tomatoes, crushed tomatoes, and tomato paste. To be clear: They are absolutely not a substitute for fresh tomatoes. BUT they make for the best texture and flavor in a homemade all-purpose tomato sauce like in this week’s recipe for saucy, cheesy baked shells.
We’re not stuffing individual shells, we’re not fussing over rolling or layering sheets of pasta, we’re not cooking down a béchamel. Instead, we’re letting tomato sauce, dollops of ricotta, and shredded mozzarella pool, melt (and bubble over) into pasta shells to serve with an oh-so-casual citrusy bitter greens salad.
Special thank you to Brooklinen for sponsoring this week’s episode! Shop the Brooklinen Anniversary Sale for 25% off sitewide through 5/6. If you miss the sale, you can use code Alison20 for $20 off of orders $100+
Shop here: bit.ly/alisonromanyt2
#bakedpasta #bakedshells #cheesypasta #saturdayisforlovers #saturdayisforbakedpasta
RECIPE URLs
Baked Shells: www.alisoneroman.com/recipes/...
Citrus Salad with Bitter Greens: www.alisoneroman.com/recipes/...
Purchase Sweet Enough HERE:
bookshop.org/p/books/sweet-en...
Purchase Nothing Fancy and Dining In HERE:
www.alisoneroman.com/books
Purchase Sweet Enough (AUS & UK) HERE:
cook.hardiegrant.com/sweet_eno...
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To see Alison on tour: www.alisoneroman.com/tour
Website: www.alisoneroman.com/
Instagram: / alisoneroman
Twitter: / alisoneroman
CREDITS
Director: Doron Max Hagay @doronmaxhagay
Producer: Graham Mason @grahambomason
Photography Director: Eric Schleicher @e_schleicher
Audio: Yves Albaret @yvesarmand
Camera Operator: Alex Bliss @albertblimp
Camera Operator: Will Colacito @revpooch
Editor: Maya Tippett @maya.tippett
VIDEO CHAPTERS
0:46 Home Movies with Alison Roman
1:13 Alison talks tomatoes
3:34 Thank you, Brooklinen!
4:55 Making gorgeous tomato sauce
7:56 Sweating onions
9:05 Keeping it classico with this sauce
10:58 30 minutes later, the sauce is perfect
12:12 Make it cheesy
14:30 We're boiling
15:29 Making the salad
16:21 Saucing the pasta & putting it all together
17:54 More salad making
19:04 Save the cheese and enjoy
TO SHOP
All-Clad Stockpot: go.shopmy.us/p-4206361
Le Creuset Round Dutch Oven: go.shopmy.us/p-4796097
Caputo’s mozzarella: caputobrotherscreamery.com/pr...

[@mandz61]

What we really need, is a house tour!!

[@AnnaKasparian-ob7xm]

Alison, in a world of everyone stating an opinion, this might be the most basic comment ever but: I have five guests coming tonight from abroad, I'm a working mum of two so dont have a lot of time, I trusted you and made this with the fancy big pasta shells and it's magnificent. Thank you for doing what you do and remember you're making a difference.

[@laurenjhjh]

Ooo good to know, I’ve only made the salmon and potato leak soup but both were fantastic and still have cook them often

[@Grimtide17]

"We're not looking to brown, but we are looking to sweat" - my pasty ass on holiday I am adoring this new home movie format, it feels like I'm in the kitchen chatting with you

[@K-tl7ym]

Literally laughed out loud. And I agree. The new format is great.

[@SarahJehoiada]

i am severely allergic to tomatoes but i am absolutely watching every second of this video

[@nicholasramos1486]

The og baked ziti recipe on nyt was the first Alison Roman recipe I ever made! Made it countless times since then and it’s been a hit every time!

[@user-jl8in6hz4c]

I made that baked ziti on a group trip years ago, and my friends are still calling me Nonna lol. Another all-timer!

[@AuntieJaneenerweener]

Oh the critics. Why? Alison has a style of cooking that resonates with a lot of us who don’t want to be fussy. Every time I watch her I learn something new. The editing or people behind the scenes of her videos is the last thing I care about. Her breezy, friendly approach is appealing and still evident. Artists need to grow and find new inspiration and I commend her. I think these new posts are stronger than ever in terms of technique and tips.

[@cooperliz]

I always add some raw garlic to the ricotta in baked shells or lasagna because that's how my italian grandma taught me so you're not alone in that.

[@glenny52709]

I just made this dish and it is divine. Who would think that such a simple dish would be so epic? Thank you for teaching me how to make a proper tomato sauce with confidence and ease and the ricotta trick is everything…I will never again purchase jarred sauce. Homemade sauce is not only easy to make, but cheaper and tastier. Thank you Alison for another fine dish!🎉❤

[@lahnaflore2621]

Still waiting for that Renaissance Fair episode they promised us.

[@codyayrer6531]

you can tell your editing team has been watching nigella and i’m living

[@rufusred44]

Alison, you're recipes are awesome and you need to never, "fill time", just give us the cooking, that's all we need. Thank you.

[@jeanniebrooks]

I love the new format, Alison. Love the jazz. It’s great! And I love your kitchen!

[@timomo818]

Fantastic dish!! Nothing like a baked pasta oozing with the freshest cheese. I have a tip for you: Place a piece of parchment paper on top before placing the foil to cover. It prevents the cheese from sticking to the foil !! 🥰🥰🥰🥰🥰🍝🍝

[@ValeriaVillarroelVJV]

The way i have been craving this dish exactly for the past month!!

[@sangeetaray2042]

A personal textural experience about sums it up. Love Leonard's appearance.

[@genevievepantano]

Love the Alison evolution.... she's cool, calm and collected in Bloomville. Don't listen to the haters!

[@Suzd.2591]

Product lesson on canned tomatoes is so helpful. Sauce and final dish looks absolutely delicious.

[@candiceboese5257]

This is dripping with early nigella vibes and I'm loving it :)

[@thompsonland1907]

Absolutely making this tonight! I love the advice about cans of peeled, crushed, and paste tomatoes! I love the chunks of tomato! But I love this idea for shells not stuffed! Thanks Team Alison!

[@nickmancini1076]

Glad you’re here Alison!

[@NicholeGreenNicholeGreen]

You should do another ep of shallot pasta here to christen the new kitchen!

[@stephanietate2096]

I can only imagine how good your new book will be!

[@paulaphillips160]

Loving your channel! I’ve been a fan for years!

[@dianekopasz7313]

I am getting used to the new Home Movies. I miss David and Dan and the banter that you had, but I understand things change. Maybe David will come back as a dinner guest? I really like all the things that make us feel like we're in upstate New York, but there is a little bit of a visual/story disconnect between the outside of your First Bloom shop and the inside of your house but that's okay. One idea is for you to feature local foods, like trout. I really loved your grilled Branzino episode. Would you ever consider making your own ricotta cheese? What happened to your cat Margeaux? I admire your boldness to try new things.

[@alenapolster6590]

Love your recipes and make them often. I think I prob need to buy the book. ;)

[@meganhoggard2749]

If you haven’t tried Alison’s baked ziti, it’s really freaking delicious and all about the same here. It’s on our rotation! So are stuffed shells, so I’m glad I can do the stuffed shells just like it.

[@MrJackyhappy]

Thank you for the induction stove awareness 🙌🏼

[@lavenderamethyst6050]

Just started the video and is it bad that seeing the salad you dressed for a quick second made me excited?! 😂 I love a crunchy salad with baked pasta so much.

[@kaiju_k5042]

Same, when I make a baked mac n cheese I always make a side salad of romaine, olive oil, salt, pepper, parmesan and lots of lemon juice. Works so well with a creamy, cheesy and rich dishes as a pleasant contrast.

[@lavenderamethyst6050]

@@kaiju_k5042Sounds delicious!

[@kaiju_k5042]

@@lavenderamethyst6050 Thank you kindly, it is :)

[@ABSG7]

I miss the old guys

[@justinesorel6325]

Me too. Alison needs people to bounce off.

[@laurenjhjh]

I hope you can get over such a different time

[@silvia6773]

Love your content! ❤

[@c1zc0]

Love that home movies transition at 1:11 👌🏽

[@stacybraun7587]

Welp, I know what I'm making for dinner this weekend.

[@maries1381]

As always looking forward to trying more of your recipes, and this will be on my list for next week! Speaking of Lucali, I just booked a trip to NYC for June. I told hubby that we should take the walk over the Brooklyn Bridge and have lunch somewhere there. I saw Lucali on the list of places to try. Where would you recommend? We eat anything and everything, from dives to fine dining. BTW, I went to Humphry Yogurt the other day and thought of you! :) Still in Sherman Oaks (inside Gelsons) and just as yummy as years ago.

[@jeanniebrooks]

Those are my favorite 3 tomato products also. I also have 14 oz cans of something like fire roasted tomatoes for adding to soups, like cabbage and Keilbasa soup, or tortellini soup, or minestrone. I always like them on my pantry shelf- I never know when I’m going to improvise a quick dinner….

[@vanderbubble]

Loving the new vibes and new digs ❤

[@bubbleteasaint5741]

Thanks Alison and team for another great video and recipe. Looks delish and easy to follow as always. Thanks as well for reducing the camcorder feel here compared to the previous videos. Definitely much more enjoyable to watch. ❤

[@meganhoggard2749]

I really wish I could do a day trip adventure to First Bloom. Literally the setting is a Nancy Meyers movie.

[@Flowers4Everyone]

Margeaux the beautiful girl! FYI I love bitter greens, so glad to see you showcase those lovely bittery heads of yummy😊

[@jenjernagan5184]

It's been a minute for me. Congrats on your marriage and new store! Busy!

[@user-hq8fn3gl4b]

Love you new Kitchen. And hope you went to service for Passover. Mines beautiful!

[@wendydawe3874]

I really cracked up when you made the Penne comment. I feel exactly the same. Thanks for another tasty and very informative video.

[@c.a.9814]

I LOVE Brookelinen (and AR)!!!

[@ABSG7]

I miss the old crew

[@LizLyonsPhD]

Fantastic -- I am going to try this pasta. Looks amazing.

[@keaton5806]

Don't worry Alison I play connections

[@azerial]

I love your videos. I've made several of your recipes and they never let down. The text in the middle of the screen is distracting. I like the old way you guys used to do it, off to the side. Congratulations on your marriage and your new fancy kitchen!

[@AuntieJaneenerweener]

Only like tomatoes July-September. Canned anytime. YES.

[@MezaLucy94]

Must try this recipe!!! Alison, did you officially move away from the city or are you doing both?! Regardless you’re living my country living dream

[@christinabirch1816]

Connections - yes!! Have you tried the beta Strands as well? Hooked on the Bee too.

[@marcellobalenzano8374]

I love the new format ❤

[@tiffanykoma4120]

I love the idea of not stuffing shells.................yummy! I love the new location and the feel of the show is still great!

[@embeexoxo]

Your lasagna recipe (the GOAT!) calls for anchovies in the sauce. Does lasagna sauce get a pass on the anchovy/cheese rule or would you rec not using them?

[@kenken6550]

Spray foil (or top of pasta)with Pam. Nothing sticks. Then, spray top again after foil so you get extra crispy pasta shells.

[@naharlifestyle9697]

tnx new Friday rifly 🍊🎆🍎🍉

[@paulacothren3591]

I'm stopping at the 2 minute mark to write this. I do not see at all the comparisons with Nigella Lawson. Yes, I appreciate how Nigella was able to give confidence to non-trained home cooks. But Nigella's shows were way over-produced to the point of becoming smarmy and frankly those shows (and Nigella, sorry) don't fit well with today's sincere, follow along with me home cooking (I am a big fan of Kenji). Alison gives me confidence. I wish I was as adept in the kitchen as Alison. Alison is as say what you mean and mean what you say as you can get, and I am here for that.

[@Redd513]

I loved Alison's old Home Movies, but these new ones do feel way over produced. You can hardly see what shes doing (in the first two new vids) flowers in the way, close ups on things that don't matter etc. The old format was great, very straight forward and was just her cooking her food. Now its a whole production with fuzzy shots and a lot fluff.

[@j.s3300]

For shame

[@cirkels]

If you can't see the comparison, check out some of Nigella's oldest show, called Nigella Bites. Nigella Bites was really relaxed and funny, and a bit chaotic (even unprofessional - she was talking so fast, especially in the first season), certainly nothing like her later stuff. It's a classic show, and Alison's new style takes a lot of cues from it. I think the comparison is undeniable.

[@karenkaren3189]

Sometimes Connections is so easy and other times it’s IMPOSSIBLE

[@jmorrisbest]

Nice😊

[@stephenhauck5251]

Love the new chilled Alison! Married definitely agrees with her. The anxiousness has disappeared.

[@theprousteffect9717]

It's a video. You have no idea what she or anyone else is like behind the scenes.

[@Fudgeey]

I'm sensing that too, she's had a little tiny streak of "catty mean girl" when conversing with the crew at times, but that streak seems to be gone.

[@jennyt7612]

​@@FudgeeyI didn't see that "catty mean girl" at all - there was a spontaneous & natural camaraderie between Alison, David & Dan. Where people who expressed less than positive opinion re the new format are (by some) referred to as "haters" is not accurate. I believe you can comment on something without being given this pretty nasty label just because your feeling on the format is not all positive. It seems many people miss the older style home movies & that opinion is just as relevant as those who like the new style. I have scrolled through all the comments & I didn't see anyone saying anything that warrants the term "hater". Seems here as well as everywhere else these days you are in trouble if you have a dissenting view - whatever happened to having differing opinions without resorting to unpleasant name calling?

[@ElleSee3553]

@@jennyt7612 Totally agree!

[@beaw.3918]

this new set-up is giving nigella and i love it

[@martinanicolls3032]

Hello crew. What about a steady wide shot every once in a while.

[@thyme2be]

or just steady. i feel seasick.

[@trnigyul]

Alison baybay!!! Yess!

[@ByKristyLin]

where can i get those green striped tea towels?

[@JimSlaughterOC]

Cento tomatoes are good! If you want to find a good U.S. grown tomato, try to find tomatoes grown in New Jersey. They are the best U.S. grown tomatoes. It's tough to tell because most U.S. tomato growers don't say where they are from. There is a brand called "Jersey Fresh" that is made with New Jersey grown tomatoes. By the way, great job on the video today. The lighting is really good.

[@user-il9tx9di4b]

Better than Sacratomatoe tomatoes? Have you ever had Sacramento CA tomatoes?

[@siddarthparakh4297]

Lasagna with shells ;-)

[@dwayneswansonjr]

@Alisonroman What brand is the baking dish?

[@patmarshall391]

I love your new setting and format. It’s fun to see you grow and prosper in your career. And, of course, I love your recipes.

[@biancadasilveira]

Guys, great work. Love what Allison does. ALWAYS. BUT would you please be so kind and make the subtitles slow down? Like; I need more time to read it. There’s lots of us that have English as a second language and reading needs another second. 🙃🙃🙃

[@Peddycoart]

In the Midwest we call this a “hot dish.” I SAID WHAT I SAID.

[@emmanhernandez]

I miss Alison in the small kitchen 😢

[@Lucasroxx33]

I only have one tiny critique: to the pre-shredded cheese haters, literally all you need to do is give that cheese a quick rinse in cool water, and the anticaking agents wash off.

[@alisoneroman]

Are you going to stuff an individual shell or no?

[@lavenderamethyst6050]

Hell no! I used to enjoy stuffed shells, but then I got older and realized I have a problem with someone touching my pasta that much. Same reason why I get freaked out by fondant on wedding cakes. Help me, I’m neurotic.

[@naomiemoore5725]

​@lavenderamethyst6050 Not quite that bad and why I love to cook. Can control the ingredients, i.e. salt, sugar and no chemical shelf stabilizers. Also so do not like anyone touching my feet. Obviously from some sort of childhood trauma.

[@owens5737]

Yes Alison we aren’t psychopaths like you

[@artistlovepeace]

No. i might wipe a little sauce in the folds. I'm hungry. I'm eating. Great recipe. Great lesson. Great lecture. Great channel. I always look forward to learning your takes on wonderful meals. You are a great creator of food, books and videos. Thank you.

[@sjenkins1057]

I like to use mezze rigatoni, no stuffing!

[@silvia6773]

❤

[@mollywilcox7109]

I love this video

[@melissao.219]

I’m so glad all the haters decided to skip this video- as of right now. Loved the old format, love the new format. Love everything.

[@MxWrnr]

the new Alison gives old Nigella and I love it 🧡

[@quinnaddison420]

Agreed!

[@EloiseGraham-ku6gq]

ThI vibes in this video are unmatched

[@petlia810]

What we really need, is a shop tour!!

[@petlia810]

yes!

[@nicolenaponelli7812]

Love your new look 🎉 keep it up. Watching from Italy … the land of the tomato 🍅

[@ArgentAbendAzure]

Leonard the cat is so beautiful. What a charmer.

[@jstones9872]

Alison, another great video thank you. Could you pretty please tell me what kind of range you're using . It appears to be a rather large induction cooktop . I am also installing a induction cooktop but wanted the largest available. Currently i haven't found any bigger than 36" but yours looks much bigger on screen. Desperate, thank you again

[@ghtfd660]

How would you go about cleaning that baking dish ?

[@lavenderamethyst6050]

So I did two pans of this last night, one with regular pasta shells, and the other with a low carb pasta to show some love to the diabetics in our family. ❤ I soak mine with Dawn and some hot water, and then I scrub in circles with a scrub brush. Usually does the trick. I did one pan with a dishwasher safe vessel, so that one went into the dishwasher and came out perfectly. I did the other pan with one of my favorite Emile Henry pans that I refuse to dishwasher, so I soaked it overnight. Finished it this morning and it’s as good as new!

[@gt5064]

Baking soda!

[@christycollicott7690]

Tubular ❤

[@stumpybumpo]

Come back to Lucali's!

[@cmaur811]

Did u put your pizza oven in?

[@letarogers6380]

Dear Alison, cutting off the tip of the non-root end of the onion after halving it makes it a lot easier to peel

[@icecreamcake123]

Where’s your top from? 👀

[@naomiemoore5725]

No food processor in my house. Made a huge soup pot of creamed spinach yesterday. Lots of chopping!

[@alleyoop2899]

Congratulations

[@naomiemoore5725]

@@alleyoop2899 Thanks! It was magnificent! Prepared a spinach salad for lunch today. My body must need iron.

[@LizLyonsPhD]

Alison, I think there is a discrepancy between the video and the printed version of this recipe. In the video you list one pound of mozzarella but in the recipe, it says a half pound. Just so you know.

[@jesseandersen4055]

I'm so confused why people say not to use shredded cheese. The "anti caking agent" is often just starch, which we generally use as a tool to emulcify anyway.

[@pasqualev2901]

It doesn’t melt well and just gets gummy. It doesn’t taste as good. And why use calcium chloride, natamycin and cellulose (even if not toxic) when you could just have cheese. Other than saving 1.5 minutes of grating time there’s no advantage

[@alleyoop2899]

Exactly the reason people don’t want to use it . Bingo 👏🏼

[@jesseandersen4055]

@alleyoop2899 why it'll emulcify too good?

[@francychavez4392]

Where are David and Dan?! 😞

[@flowercook3142]

Back in NY

[@LukeWatts85]

Some guilty pleasures in this genre for me I must admit. Static-X, Disturbed, Korn all get regular air time with me. I wouldn't see Slipknot, Deftones or SOAD as nucmetal though

[@llacun]

just making content for more Hermes trips now

[@sarahs.7601]

"god forbid you lose a cheese"

[@jessicafranciosi8615]

Does anyone think I can add a pound of meatballs and a pound of sausage to this? Or a half pound of each? Thanks 🥰

[@privestiniland]

Why is the team completely silent? Even when she asks something :(

[@Paul-xj8ln]

You wouldn’t have to “fill the silence” if your camera crew engaged with you in literally any way.

[@theprousteffect9717]

She really doesn't even need to fill the silence. Some people enjoy watching these videos to relax and chill out.

[@cynthiaknits]

@@theprousteffect9717 The ASMR of an onion being peeled is music to my ears.

[@peterlangendorff9846]

I agree. She turns in to background noise very quickly without anyone there to engage.

[@user-hq8fn3gl4b]

You have an awesome Team...beatiful cinematography

[@samuelfscott]

So glad someone finally explained canned tomatoes to me.

[@cattachi681]

I love the new direction of home movies. Yes the back and forth comedy from before is gone but the heart is left. This just feels more mature, and relaxed. Like I’m just at a friends house who I know is a good cook, and I asked them to teach me.

[@Ozzie-in-CT]

Folks, just relax a bit. The production quality will go up as the new people get up to speed. The hostess still rocks. She’s why we are all here. Let’s enjoy!