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
Stuffed Italian Shells
Ingredients
- 1 box jumbo pasta shells
- 2 cups or 15 oz. ricotta cheese
- 3 cups Mozzarella cheese divide 1/2 cup out
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 1/4 cup freshly chopped parsley
- 2 tsp. Italian seasoning
- 1 tsp. salt
- 1/4 tsp. pepper
- 1-2 lbs ground beef your preference
- 1 family size bottle meat flavored Prego sauce or your favorite red sauce
- 1/2 cup water
- Bread toasted with butter & garlic salt
Instructions
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Heat oven to 350 degrees.
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Cook beef, add Prego sauce and 1/2 cup water. Let simmer for 10 minutes.
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In a separate pot, bring water to a boil, add shells and cook for 15 minutes.
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In a mixing bowl, combine ricotta, mozzarella, Parmesan, eggs, parsley, Italian seasoning, salt, and pepper.
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Toast the bread until crisp.
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Pour some of the Prego mixture in the bottom of a 9x13 baking dish.
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Stuff the shells full of the cheese mixture and place in the baking dish.
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Pour the rest of the Prego mixture on top of the shells.
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Sprinkle with remaining mozzarella and crumble garlic toast on top.
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Bake at 350 degrees, covered with foil for 30 minutes. Bake uncovered for additional 10 minutes or until cheese is melted.
I like to make that same recipe but with manicotti shells. I don’t even have to cook them before stuffing. I usually do make it at naptime and then refrigerate until just before 5pm or so. Everyone loves it.
I enjoy your blog. Thanks for posting such fun ideas.
One of my goals for the new year is to organize my recipe binder (the one you gave me when I got married) – so thanks for the idea! I’m also so grateful that you shared your treasured recipes with me. I already tried the Ham and Potato Soup on the in-laws, and it was a huge sucess! Thanks again!
I am trying your binder idea and so far I love it! That dinner looks delish!
made it. ate it. Yum 🙂 thanks for sharing!
Thanks for the recipe! Everyone loved it! It was very yummy 🙂
Oh my…the dish look tasty…I’m going to try this recipe…Yummp!!
Made this dish last night and it was a hit with my family!! Thanks so much for sharing it.
Could you use cottage cheese instead of ricotta?
I don’t see why not. I like the taste and texture of ricotta better, but I know a lot of people like cottage cheese. If you try it and like it, let me know! Maybe it will give others some variation ideas.
How well does this freeze and reheat if you want to make it into single person meal portions?
I wish I had a good answer for you. I’ve never frozen these before. Maybe someone else that has will see the comment and make suggestions… If you do try it, let me know how it turns out!