Stuffed Shells

When I first moved out of my parents' house, I used to make the back of the box version of manicotti. A lot. Probably more than once a w...

When I first moved out of my parents' house, I used to make the back of the box version of manicotti. A lot. Probably more than once a week. It was my specialty and it was good. Until we ate it so often, we could no longer stomach it. Well, time has passed and we like it again. Yet now it's a little different and usually I put it in large shell pasta instead if manicotti noodles. Enjoy.


Stuffed Shells
Ingredients:
One box large shell pasta
One can (or jar) red pasta sauce
One pound ground beef (or turkey)
8 oz shredded mozzarella

For cheese mixture:
16 oz ricotta
8 oz shredded Italian mix
4 oz mozzarella
One large egg

Directions:
1. Preheat oven to 425 degrees. 

2. Cook pasta per directions on box. Drain and rinse. (Rinsing gets rid of the residue from boiling the pasta). 

3. Cook ground beef with 1 cup of water until brown. Drain. Return beef to pot and simmer until well done. 

4. Meanwhile, create cheese mixture (see directions below). 

5. Fill the bottom of a large glass pan with the red sauce (about 3/4 of can). 

6. Fill shell pasta with one heaping tablespoon of cheese mixture and place on top of red sauce until pan is filled. 


7. Pour renaming red sauce on top of stuffed noodles and cover with 4 oz of mozzarella. 

8. Baked, uncovered for 30 minutes. 

9. Serve warm with garlic toast. Enjoy. 

Cheese Mixture

Directions:
1. Combine all ingredients into a large mixing bowl. Stir well. 



2. Place mixture into pot and cook on low until warm and slides easily out of pot. 

3. Add browned ground beef and stir until nicely mixed. 


ENJOY!




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