This blog is dedicated to random nonsense: product reviews (i'm always trying something), weight loss attempts, general observations, movies, books, pictures, thoughts, feelings, and struggles that make up this extraordinarily ordinary life.

Monday, November 29, 2010


Happy Belated Thanksgiving! Over my long holiday weekend I found time to make stuffed shells for the first time. They came out pretty good if I do say so myself!

1/2 of a 12-ounce box of jumbo pasta shells (about 18 shells)
2 teaspoon salt
1 (15-ounce) container ricotta cheese
2 large eggs
1 cup grated parmesan cheese
2 cups grated mozzarella cheese (divided into 1 cup each)
2 tablespoon chopped fresh parsley (or 2 teaspoons dried)
1 teaspoons of dried oregano
1 (26-ounce) jar Italian pasta sauce
1/2 onion, minced
2 cloves garlic, minced
2 TBS olive oil
Frozen spinach, thawed and squeeze dried (optional)

Preheat oven to 350 degrees. Bring a large pot of water to boil over high heat. Add 1 teaspoon of salt and the pasta shells to the water. Boil the pasta shells until they are tender, but still a little firm (al dente), about 10 minutes. While the water is boiling, toss 1 TB oil, minced onion and garlic in skillet over medium heat until onions become soft, translucent and fragrant- about 5 minutes. Scrape out of skillet and let cool.
When pasta is done, drain the shells, run under cold water to stop the cooking process and set aside.
In a large bowl stir together: the ricotta cheese, eggs, Parmesan cheese, 1 cup mozzarella cheese, the onion and garlic mixture, 1 teaspoon salt, 1/4 teaspoon balck pepper, oregano, and parsley.

Pour 1 TB olive oil in casserole 9x12 casserole dish and spread around. Then pour about 1 cup of pasta sauce and spread that around to cover the bottom of the dish.

Spoon heaping tablespoons of the ricotta filling into each cooked pasta shell. I added the spinach to the mixture at the end to make about 7 spinach and ricotta shells.

Place the filled shells, side by side, (I fit three lengthwise rows of 7 shells per row), into the casserole dish.

Spoon the remaining pasta sauce, and remaining 1 cup of mozzarella cheese on top of the shells.

Bake uncovered until bubbly, about 30 minutes.

No comments:

Post a Comment