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Stuffed Shells

September 12, 2012

I love this dinner, but I think I love it even more for lunch the next day. This comes together easily and you have the choice to add vegetables or meat to the cheese filling. This (above) is plain cheese, but I also like to use spinach, mushrooms or sausage from time to time. If you add something to your filling (like sausage), you need to saute it in a pan before adding it into your shells.


pasta (shells or manicotti)

1 jar red sauce

ricotta (start with a few big spoonfuls–you can mix more if you need it)

½ cup parmesan, grated (you can use more or less)

mozzarella, grated (enough to cover all the shells for the top layer)

1 egg

and anything else you want as your filler

Preheat your oven to 400. Cook pasta al dente–you want it just underdone since it is going to continue to cook in the oven. Drain the pasta and rinse the shells under cold water to cool them off enough for you be able to handle them. While the pasta is cooking, saute any vegetables or meat you are using for your filling. In a large mixing bowl, mix together the ricotta, egg and parmesan. Add in anything that you sautéed. Set aside. Get your baking dish and pour in a thin layer of red sauce. Take your cooked shells and carefully spoon in some of the cheese mixture, then place the filled shells in the baking dish. Finish by pouring more red sauce on top of the shells and sprinkle with mozzarella cheese. Bake until the cheese is golden brown and bubbly.

One Comment leave one →
  1. September 13, 2012 12:45 pm


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