On my way home from work on Friday I decided that I wanted to make Stuffed Shells.
I have never made shells stuffed with anything.
I've made plenty of lasagna and spaghetti but never tried to stuff shells.
So I stopped into the local grocery and picked up what I thought I would need.
1 pound ground beef (or turkey or chicken)
1 box Jumbo Shells (you won't use the whole box)**
1 small onion - chopped
1 tablespoon minced Garlic (if desired)
1 16 oz tub of ricotta cheese
1 bag shredded mozzarella cheese
1 29 oz jar of tomato sauce
I want to preface this with:
If you don't want to season your own sauce - just pick up your favorite spaghetti sauce and drop the Italian seasoning and tomato sauce from your list.
You can use whatever shredded cheese makes you the happiest - I like mozzarella because it melts so good.
Preheat oven to 350.
In a large skillet, brown your ground beef, onion, & garlic until done.
While your beef mixture is cooking, boil water and cook your shells according to the package directions. Let shells drain in a colander while you finish making your stuffing mixture.
**We used about 25 shells and stuffed them very full. Adjust the # of shells that you cook depending on how full you want them to be stuffed.**
Drain grease from meat mixture. Salt and Pepper to taste.
To your meat mixture add all of the ricotta cheese and half of the mozzarella.
If you are seasoning your own tomato sauce use a large bowl and combine your tomato sauce and Italian seasonings.
I have found that everybody likes their sauce differently so I leave the seasoning to you.
In an ungreased 11*13 (do as I say - not as I do....my first pan was too little), spread a thin layer of sauce on the bottom. Just enough to use as a barrier.
Next stuff your shells.
The jumbo shells were easy to open with one hand and then stuff using a tablespoon.
Lay your stuffed shells open side up in your casserole dish.
When you have stuffed all you shells spoon the remaining sauce over the shells making sure to get some on each shell.
Pop these bad boys in the oven at 350 for 20 minutes.
Sprinkle the remaining mozzarella on the shells and cook for about 10 more minutes or until cheese is good and bubbly.
I wasn't sure at first how these would turn out but they ended up being very tasty. The hubby loved them.
We had left overs and I stored them in the fridge making sure to keep plenty of sauce.
These reheated nicely 2 nights later.
Hope that you enjoy this easy Stuffed Shells recipe.
I'd love to hear your comments!