Stuffed Shells

I don't know about you, but Italian food is total comfort food for me.  I LOVE it.  It makes me feel good, and who doesn't like food that makes you feel good?!  So a couple of years ago, my sister-in-law made stuffed shells and my husband raved about it.  He, by the way, is NOT a lover of Italian food.  Yes, I still married him in spite of this.  But I have been working on that, and we have come a long way in 13 years.  Anyway.  He liked them, and I let them be her thing for awhile.  However, I needed something new to throw in the mix and I found this recipe on Pinterest.


The good thing about this dish is that it truly is versatile.  You can change and adjust it as you need to for your family's personal tastes.  You can go vegetarian, vegan (Yay, Olivia!), or whatever floats your boat.  I am going to give you the version that I made for a few reasons.  First of all, I do not have time to make the tomato sauce from scratch every time.  Sad, but oh so true.  So this is my weeknight rush version.  Second, even my picky eater Wil ate this yumminess, so you know it's a keeper.  Lastly, everyone needs a starting point in a recipe.  This just happens to be mine.


If you have not explored the Pioneer Woman's blog, I strongly urge you to do so.  She has some great recipes on her site, and I have made more than one.  She has a little bit of everything going on.  Here is her recipe for Stuffed Shells.  This was definitely a success in our house.  Enjoy!!

Ingredients

• 1 lb ground beef
• 1 jar of favorite tomato pasta sauce
• 8 oz jumbo pasta shells
• 30 oz Ricotta cheese
• 8 oz Parmesan cheese
• 1/2 cup of grated Romano cheese
• 1 whole egg
• 2 tbs dried basil (Or you can use fresh basil.  I did not have any on hand.
• 2 tbs dried oregano
• Salt and pepper to taste 

Preparation

• Preheat over to 350 degrees F
• Cook jumbo pasta shells according to package, but cut cook time in half since this dish involves baking as well.
• After the pasta shells are cooked, drain water and rinse in cold water.  Set aside.

• Brown ground beef and drain off grease.
• Add jar of tomato sauce and let simmer while you get the ricotta cheese mixture ready.  Also, you can add spices to the jar sauce here if you like to adjust the flavor, which I do.  I like to make it a bit more homemade tasting.

Excuse the tomato sauce all over my stove top.  I was watching my kids
do a play at the same time I was cooking, and did not notice it
until now.

• Put ricotta cheese in a bowl and mix in the egg, parmesan cheese, romano cheese, basil, oregano, salt, and pepper.  Stir together until mixed well.

• Spread some sauce in the bottom of a 9 x 13 baking dish.
• Take jumbo shells and spoon cheese mixture into each one, then place seam side down in baking dish.  Continue until all the cheese mixture is gone, or until you have no more shells.  I usually run out of the cheese mixture first.

• Once they are done, pour remaining sauce over the shells.  Then I top it with more parmesan cheese, and mozzerella if I have any on hand (which I did not when making them this time).

Ready for the oven.

• Bake in the oven for 20-25 minutes, or until hot and bubbly.

This was my overflow dish because I had no
more room in the other one.

I also bought a loaf of bread from Walmart's bakery called "Italian Anything Loaf".  It is SO good with anything Italian.  I am also a lover of bakery items, in case you were wondering.  Another weakness I have to live with.