Recipe Remake: Stuffed Shells

Recipe Remake: While this stuffed shells recipe is not super popular, I couldn’t pass up taking a new picture the last time I made it since the first one is so terrible! 

Stuffed Shells
Source: A Cookaholic Wife Creation
Servings: 4-6
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    • 24 jumbo shells

    for the filling:

    • 16 oz. cottage or ricotta cheese
    • 1 cup shredded mozzarella cheese
    • 1/4 cup grated Parmesan cheese
    • 1/4 cup fresh parsley, chopped
    • 1 garlic clove, minced
    • 1 tsp. salt
    • 1 tsp. black pepper
    • 1/2 tsp. crushed red pepper 
    • 2 eggs, lightly beaten

    for the sauce:

    • 8 oz. mushrooms, diced
    • 2 cups spaghetti sauce, store-bought or homemade 

    for the topping:

    • 1 cup shredded mozzarella cheese
    • fresh parsley, chopped

1. Bring a large pot of salted water to a boil. Add jumbo noodles and cook for 9-11 minutes or until al dente. Drain and set aside.
2. Meanwhile, preheat the oven to 350.
3. In a large bowl combine the ingredients for the filling. In a medium bowl, combine the ingredients for the sauce.
4. Spoon a layer of the sauce mixture onto the bottom of a 9×13 baking dish.
5. Fill each shell with 1-2 tablespoons of the filling mixture and lay open side down in the baking dish. Repeat with remaining shells.
6. Cover the shells with the remaining sauce and then sprinkle 1 cup of shredded mozzarella cheese on top.
7. Bake for 35-40 minutes or until heated through and the cheese has melted. Divide shells among plates and garnish with fresh parsley.

Original Recipe: 10/3/10

Now that the weather has finally changed to fall I go into a bit of overdrive with making “wintery” foods. The bad part about this is I usually die out of different things to make somewhere around January and start dreaming of fruits and lighter meals.

I remember the first time that my dad made stuffed shells. We rarely ate anything more Italian that spaghetti so I remember thinking “what in the world is a stuffed shell?” He made them with ricotta cheese and ground beef. I took one bite, tasted the ricotta cheese and thought they were completely disgusting. Almost 20 years later, I still don’t like ricotta cheese all that much, but I learned that you can easily substitute cottage cheese for ricotta. I make lasagna with it too. 

jumbo shells $1.29, cottage cheese $1.79, mozzarella cheese $2.00, eggs $0.30, mushrooms $1.79, spaghetti sauce $2.39 = $9.56 

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