I've created a new recipe to add to the recipe box!! The hubby and in-laws were very happy with the results of the stuffed shells, so we'll definitely be having them again one day.
Ingredients:
One box of jumbo shells
Large container (2pds) of Ricotta Cheese
I had 2 small jars of spaghetti sauce (or 1 large jar, flavor is preference)
2 eggs
1 1/2 pds of Ground Beef
Shredded Mozzarella Cheese (2 - 2cup bags)
1/2 cup grated Parmesan cheese
Fresh or dried parsley flakes (I used dried)
Pinch of fresh garlic
Salt and Pepper to taste
First, you want to brown the meat in a sauce pan. Drain meat and add tomato sauce. I add salt, pepper, dab of crushed garlic, and dried basil. While the sauce was cooking I boiled the shells. I add salt and olive oil to the water I boil the pasta in. Salt adds flavor to the bland noodles and the oil keeps them from sticking.
Before I added the sauce to the meat I set aside about a cup of meat that I added to the cheese mixture.
In a large bowl crack and scramble two eggs. Add the ricotta cheese and mix thoroughly. I added a handful of the shredded mozz cheese in to the ricotta cheese. Added a couple tablespoons of the dried parsley (I just guessed based upon when I thought it looked like enough). You just want to be able to see the green specs in the cheese. I also added Parmesan cheese and the meat and stirred it all together. I wanted meat and cheese in my shells not just in the tomato sauce. What can I say... We're fans of meat around here!
After the cheese mixture was ready, I set up an assembly line to stuff my shells! Before adding the layer of shells in the 9x13 lightly greased pan, I put a thin layer of meat sauce on the bottom of the dish.
After I layered the pan with the shells I sprinkled a thin layer of the shredded mozz cheese all over the shells. I then added the remainer of the meat sauce to the top of the shells. This actually made enough to make another 1/2 pan of stuffed shells that we put in the freezer for another night. If you make this much just make sure you put a piece of saran wrap right over the sauce pushed down firmly and then a piece of Reynolds wrap. This will keep it fresh and prevent freezer burn.
Cook on 350 for 30-40 minutes until bubbly & Enjoy! I broil mine the last minute or two to make the cheese nice and brown and yummy looking! :)
Right out of the oven!
I made a little salad bar to go with our stuffed shells. Shredded cheese, cucumbers, tomatoes, hard-boiled eggs, and crispy onion straws!
The final product - served with corn &
Texas Toast!
Just posting this pew on here for my friend Brig. Found while antique shopping in Quitman last weekend!
Or green pancakes for the babies!
So basically, I guess I'm going to be a crazy obsessive mom! Because I would totally go all out and pack this adorable green lunch for my kids! :)
Pesto Pasta is like heaven to me, reminds me of being in Italy!
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