Stuffed Shells

Stuffed ShellsAs 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

Ingredients:

  • 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

Stuffed ShellsBegin 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….

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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