Last week I shared my spaghetti sauce recipe. This week, I will share Stuffed shells! I like making these together and usually double the recipe. In doubling, I can usually get 5 to 6 9X9 pans full of stuffed shells and 2 to 3 bags for spaghetti sauce.
Now for the wonderful pictures to make your mouth water, followed by the easy recipe!
Adapted from Once A Month Cooking Family Favorites By Mimi Wilson and Mary Beth Lagerborg
12 oz package jumbo shells (MANY to choose from, I like looking in the Italian section at Dillons as they seem to have less ingredients in them AND same price or even cheaper than the cheap ones!)
1 15-oz carton ricotta cheese (reason to double recipe is that usually cheaper to buy the 30oz)
1 16-oz carton small curds cottage cheese
1 cup shredded mozzarella cheese
1 tsp salt
1/2 tsp pepper
1 tbl chopped fresh parsley (can be omitted)
Spaghetti Sauce from Last Week's Post
2 to 4 9X9 foil pans
1) Cook the shells according to the package
2) Combine all the remaining ingredients in a big bowl
3) When the shells are done, rinse them and cool them off so that they are easier to hold
4) Fill the shells with the cheese mixture. Can be done 2 ways. 1- take spoonful and put into shell. 2- put the mixture into a plastic bag and cut a corner off then squeeze it into the shells. I find the bag harder if done alone but if you have someone else helping, then it will make it go a bit faster.
5) Place each shell into your pan until full.
6) Put the spaghetti sauce on top to your liking.
7) Write on your foil what it is and the date (just in case you may forget or make a lot of different recipes!)
8) Put into freezer and clean up!
1) Thaw a pan overnight in the fridge
2) Preheat oven to 350
3) Place pan covered in oven for 45 mins
4) Take the foil off and bake for an additional 15 mins.
5) Pull out and serve!