Post by Eddie-n-Harley on Jun 27, 2015 3:42:33 GMT
So, in one of the recipe threads, I promised to get this posted for @monicab . The original recipe this came from was for manicotti, so you could use it for that, too, but I find it's much easier to stuff shells.
PREHEAT OVEN TO 350 degrees.
BOIL: approximately 24 jumbo shells according to package directions. Drain, and set out on foil or wax paper to cool.
MAKE FILLING:
1 15oz carton of ricotta cheese (works well even with light versions)
1/4 cup grated parmesan
1 egg, lightly beaten
2 cups shredded cheddar jack cheese
Combine all four ingredients. I find it's easiest to put the ricotta in a bowl, add the parmesan and stir, add the egg and stir, and fold in the shredded cheese. Refrigerate until you're ready to stuff shells. Stuffing is really easy-- I actually use clean hands to just scoop some out of the bowl and stuff it into the shells.
SAUCE:
So, you can do what you'd like here. If you just want straight cheesy shells, you can just use a jar of spaghetti sauce. Grease a 9x13 pan, spread some sauce (about 1 cup) in the bottom, stuff your shells, put them over the sauce, and then top them with sauce and 1/4 cup grated parmesan (and mozzarella if you want) before baking about 35-40 minutes until bubbly.
To make a MEAT SAUCE: brown 1 pound of ground beef or sausage (or turkey) with a diced onion. Add one 24-oz jar of spaghetti sauce. Simmer a bit, then spread 1 cup in the bottom of the pan, stuff shells, put over the sauce, top with remaining sauce and parmesan, and bak. (Sometimes, to doctor up the sauce, I will add 2 tsp italian seasoning, 1 tsp onion powder, and 1 tsp garlic powder while simmering.)
I'm sure there's a way you could make these with spinach, or mushrooms, or other veggies, but I've never tried it.
PREHEAT OVEN TO 350 degrees.
BOIL: approximately 24 jumbo shells according to package directions. Drain, and set out on foil or wax paper to cool.
MAKE FILLING:
1 15oz carton of ricotta cheese (works well even with light versions)
1/4 cup grated parmesan
1 egg, lightly beaten
2 cups shredded cheddar jack cheese
Combine all four ingredients. I find it's easiest to put the ricotta in a bowl, add the parmesan and stir, add the egg and stir, and fold in the shredded cheese. Refrigerate until you're ready to stuff shells. Stuffing is really easy-- I actually use clean hands to just scoop some out of the bowl and stuff it into the shells.
SAUCE:
So, you can do what you'd like here. If you just want straight cheesy shells, you can just use a jar of spaghetti sauce. Grease a 9x13 pan, spread some sauce (about 1 cup) in the bottom, stuff your shells, put them over the sauce, and then top them with sauce and 1/4 cup grated parmesan (and mozzarella if you want) before baking about 35-40 minutes until bubbly.
To make a MEAT SAUCE: brown 1 pound of ground beef or sausage (or turkey) with a diced onion. Add one 24-oz jar of spaghetti sauce. Simmer a bit, then spread 1 cup in the bottom of the pan, stuff shells, put over the sauce, top with remaining sauce and parmesan, and bak. (Sometimes, to doctor up the sauce, I will add 2 tsp italian seasoning, 1 tsp onion powder, and 1 tsp garlic powder while simmering.)
I'm sure there's a way you could make these with spinach, or mushrooms, or other veggies, but I've never tried it.
