Explain why aluminium chloride and ammonia form a product when they react in the molar ratio 1:1?
They will be very dry and hardYou need to take them out and put some on if you can if not cover the pan with foil
You can cook shells without any sauce at allMuch like steaming a dumpling or pot sticker, ensure there's at least a half cup of water in the bottom of the baking tin or casserole dish and that the lid/foil fits tightlyIf you have either a bamboo mat or a wire cooling rack you can place it into the pan first and place the shells on top (you certainly want to use parchment or wax paper if you don't like ruining your bamboo)You can effectively steam them to completion, then place into individual containers and refrigerate or freezeMakes excellent quickly-modifiable lunch options with a variety of sauces and toppings you simply take along with them: veggies, cheese, alfredo, red sauces, mushrooms, meats, etcI prefer sauteed mushrooms and switch back and forth between homemade alfredo and marinaraSometimes I even go pink and mix the two:D The thing to keep in mind is that the sauce is intended to lose some of its moisture over the course of cooking, which condenses the flavor and thickens itEither way you're using a combination of steam and convection heat to cook the shellsThis way, you're using only water which is easier to control for, and if monitored properly will ensure perfectly cooked shells.
As everyone has mentioned, they will dry outRather then removing them, just use a spoon to get some of the extra sauce out from under the shells and smooth it over the topAlso, cover it in tinfoilThis will help it cook faster as well, and will prevent them from getting too dry.
Frozen Stuffed Pasta Shells
Because AlCl3 is a common Lewis acid, an electron pair acceptor, while NH3, with its lone pair of electrons is a good Lewis base, an electron pair donor, making Cl3Al-NH3The aluminum is the electron pair donor, while nitrogen is the electron pair donor.
