As I noted that Spring was finally here, I might have spoke a bit soon as I had to make one more of those comfort dishes that we might typically make during our hibernation period in Wisconsin, and that is stuffed shells. These pillows are stuffed with delicious cheeses, and topped with a garlic and onion tomato sauce that will get you coming back to the plate. This is also a great dish if you are looking to do a one pot meal, feed many, and want a pick me up from any of those blues you might be having. Did I mention it only takes about twenty minutes to prepare? Let’s get started
Prep Time: 20 minute
Cook Time: 30 minutes
- Large Stuffed Pasta Shells, box
- 1/2 lb Ground Beef (optional)
- Ricotta Cheese, part-skim
- 1 cup Shredded Mozzarella Cheese
- 1/4 cup Parmesan Cheese, grated
- 2 eggs, beaten
- Tomato Sauce (you choose your favorite)
- 4 cloves fresh garlic, chopped
- 1/2 large onion, chopped
- Salt and Pepper
Begin by bringing a large pot of salted water to a boil. Cook your noodles until al dente. When the noodles are done, drain and rinse with cool water. While the noodles are cooking, cook your ground beef (if adding), and if not going with the ground beef, add about a tablespoon of olive oil to a pan, throw in the onions and garlic and cook for five to seven minutes. In a separate pot, simmer your sauce, then throw in the (cooked and drained ground beef) cooked onions and garlic, cover and let it simmer.
Now, lets get the cheese mixture moving. In a large bowl, add the ricotta cheese, parmesan cheese, eggs, salt, and a 1/3 cup of your mozzarella, can combine well. Remember those shells? Well now it is time to put the “stuff” in stuffed shells.
Preheat your oven to 350 degrees.
With a medium spoon, take a spoonful of the cheese mixture and begin stuffing each shell. When done with a shell, place in a large casserole dish, and line them accordingly. Now, take the sauce and place over the top. I completely cover the shells, however you can put as much or little as you like. Now use the rest of the mozzarella and scatter along the top of the sauce.
Cook for 30 minutes. Let rest for a few minutes before cutting into the shells. You talk about delicious….