We’ve had a bit of a hiatus around here recently, but the good news is that even though the blog has been quiet, our kitchen has been busy! So I’m finally putting down the pots and pans and picking up the computer to bring you recaps of all the yummy things we’ve been working on over the past few weeks. First up is this quick and easy stuffed shells recipe.
$1.25 and I came into an abundance of meaty spaghetti sauce not too long ago and when we got tired of same old same old spaghetti, I decided to re-purpose it in the stuffed shells. So, for starters, you need some sauce. You absolutely can use store-bought non-meaty sauce, though, so no stressing if you don’t have any “laying around.”
Here’s what you’ll need:
15 oz whole milk ricotta
1 egg, beaten
4 cloves of garlic, minced
4 oz 1/3 fat cream cheese, at room temperature
1 cup shredded mozzarella
1/4 cup fresh grated parmesan cheese
Italian seasoning, salt and pepper
1 package of shell pasta, cooked for about 1/2 of the recommended cooking time
Preheat the oven to 375 degrees.
While the pasta cooks, mix together the ricotta, egg, garlic, cream cheese, 1/2 cup mozzarella, and the parmesan cheese. Season with Italian seasoning, salt and pepper.
Drain the shells well and then gently stuff them with the filling. By undercooking them, they’ll be a little more resilient to breakage, but you still have to be careful. Line up the stuffed shells in your baking dish. You will probably have some pasta left over, but it’s good to have extra in case any of the shells break in the process.
Pour more sauce over the shells. Top the stuffed shells with sauce and then cheese. Cover with aluminum foil and bake for about 30-40 minutes until the sauce bubbles. Then uncover and bake until the cheese is golden brown and bubbly. Enjoy! They are perfect for a cold night when you need something warm and hearty.