I love when I come across a recipe that is not only yummy but LOOKS like it took you hours to make…when it really took just minutes. I’ve always assumed stuffed shells were too time consuming to allow into my life…but, I was wrong. Oh, so wrong. These Italian Stuffed Shells have earned themselves a permanent position in my “Made Before & Loved A Lot” recipe binder.
Oh, oh…quick organization tip for your recipes. I have a million recipe books, but just TWO recipe binders. This method works great for me, here’s how it goes:
Binder #1 – Otherwise known as the “Never Made but Sounds Pretty Darn Good” binder. I didn’t take a picture of it, because it’s ugly…to put it nicely. It’s a big, fat binder stuffed full of printed recipes that I would like to make, but haven’t. I pull this baby out when I’m feeling adventurous and/or blessed with extra time. If the recipe totally blows, it goes in the trash. If it rocks my world, it earns a coveted place in binder #2.
Binder #2 – “Made Before & Love A Lot” is my special book. One of the few things I would grab if my house were burning down. I turn to this book whenever I feel like something tried-and-true or have no time to waste. The recipes are retyped in my cutie-pants, girlie-girl format and place in a protective sleeve in my sacred book. I save all of the recipes in a file on my computer so I can quickly print them off for friends or make any recipe adjustments. Just so you know…all the recipes I share with you come from this binder.
P.S. I love PC Crafter for all my clip-art!
Okay, now for dinner…how about some Stuffed Italian Shells! You will need a box of jumbo pasta shells, ricotta, shredded mozzarella, shredded Parmesan, eggs, freshly chopped parsley, Italian seasoning, salt, pepper, 1-2 lbs ground beef (your preference), bread to toast, and a family size bottle of meat flavored Prego sauce (or your favorite red sauce).
Heat the oven to 350 degrees. Cook your beef, add the Prego sauce and 1/2 cup water. Let simmer for 10 minutes. You can do 1 lb. of beef or more. The Beard Man likes extra meat…so, I will probably do 1 1/2 lbs. next time.
In a separate pot, bring water to a boil, add shells and cook for 15 minutes.
In a mixing bowl, combine ricotta, mozzarella (minus 1/2 cup), Parmesan, eggs, parsley, Italian seasoning, salt and pepper. While you’re at it, go ahead and toast some bread to crumble on top. I think I toasted mine, buttered and sprinkled it with garlic salt…then crumbled.
Pour some of the Prego mixture in the bottom of a 9×13 baking dish. Stuff the shells full of the cheese mixture and place in the baking dish. Pour the rest of the Prego mixture on top of the shells. Sprinkle with remaining 1/2 cup mozzarella cheese and crumble garlic toast on top.
Bake at 350 degrees, covered with foil for 30 minutes. Bake uncovered for additional 10 minutes or until cheese is melted.
All done! Serve with bread sticks (Rhodes Rolls makes yummy ones…they’re so easy too) and a salad.
Stuffed Italian Shells
- 1 box jumbo pasta shells
- 2 cups or 15 oz. ricotta cheese
- 3 cups Mozzarella cheese (divide ½ cup out)
- ½ cup grated Parmesan cheese
- 2 eggs
- ¼ cup freshly chopped parsley
- 2 tsp. Italian seasoning
- 1 tsp. salt
- ¼ tsp. pepper
- 1-2 lbs ground beef (your preference)
- 1 family size bottle meat flavored Prego sauce (or your favorite red sauce)
- ½ cup water
- Bread (toasted with butter & garlic salt)
- Heat oven to 350 degrees.
- Cook beef, add Prego sauce and ½ cup water. Let simmer for 10 minutes.
- In a separate pot, bring water to a boil, add shells and cook for 15 minutes.
- In a mixing bowl, combine ricotta, mozzarella, Parmesan, eggs, parsley, Italian seasoning, salt, and pepper.
- Toast the bread until crisp.
- Pour some of the Prego mixture in the bottom of a 9x13 baking dish.
- Stuff the shells full of the cheese mixture and place in the baking dish.
- Pour the rest of the Prego mixture on top of the shells.
- Sprinkle with remaining mozzarella and crumble garlic toast on top.
- Bake at 350 degrees, covered with foil for 30 minutes. Bake uncovered for additional 10 minutes or until cheese is melted.