–Set it and Forget it Chicken Taco Chili

This is a very easy recipe and will cook in the slow cooker on high in 6 hours! So set it and forget it. This is a re-blog from last October so if you missed it you get another shot at it and if you already made this recipe here you go again. If you’re looking for something easy to make this week that is also delicious — here you go.

 No muss No Fuss come tonite, all the heavy lifting will be done by noon. My kind of cooking.

Slow cookers make for perfect cooking all year round. Nothing better than setting it and forgetting it! Making life easier and less clean up after dinner. I happened to have a package of Taco Seasoning Mix in the house so I used it along with cumin and chili powder. I used dark meat and white meat chicken, you can use whichever chicken you’d like. Just set it and forget it and come home to this delicious meal of chicken . If you don’t own a slow cooker this may be a good time to buy one!

Follow me on Instagram @cookingwithcandi I’ll be looking for you!

Ingredients:

1 small yellow onion , chopped

1 15 oz. can black beans, drained-you don’t have to rinse the organic beans. If you already have them in the house and they’re not organic just rinse them with water and drain.

1 15 oz. can red kidney beans, drained -you don’t have to rinse the organic beans–same instructions as above

1 8 oz. can tomato sauce

10 oz. package frozen corn kernels

2 10 oz. cans diced tomatoes with chilies –available in the Mexican Food aisle in the supermarket

4 oz. can chopped green chili peppers, chopped–also available in the Mexican Food aisle

1 packet Taco Seasoning- *if you don’t like using Taco Seasoning see note below

1 tbsp. cumin

1/2-1 Tbsp. chili powder

Kosher Salt to taste–if using the package of Taco Seasoning you may not need extra salt , wait till 6 hours of cooking are over and taste for salt . I sprinkled a little bit at the end of seasoning to taste.

3 boneless skinless chicken breasts and I added 6 small skinless , boneless chicken thighs and if you cannot find boneless don’t worry because the meat will fall off the bones and you can remove all the bones from the chili before serving.

I don’t know the nutrition information but I have to believe that this is a fairly low-fat , low caloric way to go. I added the dark meat so maybe not as light as you can make it. Enjoy!

*handful of fresh cilantro – chopped if you would like

Directions:

Combine drained beans, onion, chili peppers, corn , tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.

Nestle the chicken in to completely cover and cook either on Low for 8-10 hours or on High for 4-6 hours. I did it on high for 6 hours.

App. 1/2 hour before the cooking was over I thought I would shred the chicken, when I opened the slow cooker and started to stir the chicken it all just fell apart on its own!!! This was so amazing how I didn’t even have to do that. I guess it cooked so long that it just fell apart! This was just perfect and tasted so delicious! If that is not your experience and you only cook for 4 hours you may want to shred the chicken yourself about 1/2 hour before finished. But mine really did shred itself as I stirred it with a wooden spoon.

Top with fresh cilantro and your favorite chili toppings! I also serve with soft corn tortillas. You can use crunchy taco shells or whatever you’d like, this is totally optional. And some avocado never hurt anyone!

Yum!!!

*to make your own seasoning follow this

1 1/2 Tbsp. Cumin

1 1/2 Tbsp. Chili Powder

1/4 tsp. Garlic Powder

1/4 tsp. Onion Powder

1/4 tsp. dried oregano

1/2 tsp. paprika

1 teaspoon kosher salt

1/2 tsp. freshly ground black pepper

Sheet Pan Chicken –Meditteranean Style-String Beans and Potatoes

I love one pan and one pot dinners! Just amazing! This is an easy no-fuss meal cooked in the oven on one sheet with a marinade that has a distinct Meditteranean flavor from the lemon juice, olive oil and oregano.  Use chicken thighs or legs , I prefer dark meat for this but if you insist on using white meat –go ahead. Some green beans and potatoes make this a one pan staple. Delicious and Nutritious. Did I mention super easy to clean up? It was the Golden Globes so I wanted to eat and watch without a big mess to clean up. You’ll need a rimmed baking sheet for this recipe.

Enjoy! this is for 2 +people but you can double for 4. It will probably feed 2+ but depends on your people. This is what I did for the 2 of us. We ate the whole thing! no leftovers! If you are making for a larger crowd (4 or more) either use a very large baking sheet or 2 baking sheets .

Ingredients:

1/2 lb. baby red potatoes- I quartered them but if they are very small you can cut in 1/2

1/2 lb. green beans , trimmed

2 Tbsp. olive oil plus for marinade

Kosher Salt and Freshly Ground Black Pepper, I salt chicken liberally and potatoes because they tend to be bland –see notes below on salt and pepperimg_3437

*2 Tbsp. Chopped Fresh Parsley – totally optional along with some slices of fresh lemon for beautiful presentation

 

Marinade for the Chicken- Marinate for about an hour

app. 1 package of chicken thighs– bone in , skin on . When I say 1 package it is usually a little under 2 lbs ( 6 smallish thighs)  which is more than enough for 2 people. Usually about 6 chicken thighs in a package depending on the size of thighs.

1/4 cup olive oil

3 cloves garlic, minced

Juice of 1 lemon- I used juicer because I wanted to make sure I got every drop

1 Tbsp. Red Wine Vinegar

1 Tbsp. dried oregano

Kosher Salt and Freshly Ground Black Pepper , to taste–I used 1/2 tsp. kosher salt and about 10 grinds on the pepper mill for the marinade

In a large Ziploc Bag, combine chicken, olive oil, garlic, lemon juice, red wine vinegar and oregano; season with app. 1/2 teaspoon salt and a few grinds (10-12) of freshly ground black pepper, to taste. Marinate for at least an hour, turning the bag occasionally. Remove the chicken from the marinade by draining it, discard the excess marinade.

Preheat oven to 400 degrees. Lightly spray a large size baking sheet with cooking spray.

Place potatoes and green beans in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Top with chicken in a single layer. Salt is an important component here–I sprinkled a light amount over chicken and potatoes and string beans –probably another 1/2 teaspoon and a few grinds of the pepper mill

Place into the oven and roast until the chicken is completely cooked through, should register 165 degrees with a meat thermometer after about 1/2 hour . After I check for readiness I place under the broiler for a few minutes, till skin is golden brown and a little charred ( but not too charred) watch chicken for signs of burning.

Serve immediately, you can garnish with lemon slices and parsley for a beautiful presentation!

Enjoy

 

 

 

 

 

Slow Cooker Beef Stew

Being I am so much more of a morning person than a night person I love to cook in the morning, not elaborate breakfasts mind you but Dinner. I prep , chop and set up my slow cooker and it’s all in by 8 a.m. I cooked this on low for 8 hours and then on high for 2. You can do it on high for 6-8 as well. Almost fool-proof and you’ll love the benefits. When you enter your home at the end of the day your house will smell amazing, your dinner will be almost ready and you’ll have one pot to clean after dinner! Wow! Now of course you’ll have a bit of a mess in the morning but that’s OK because you’ll have more energy in the morning . Shop ahead and have all your ingredients ready and you’re set . I love slow cooker meals.

This is what I did:

Ingredients:

2 lbs. boneless beef chuck, cut into 1 inch cubes — the butcher usually has this meat already cut up. You can add an extra lb. of meat if you have more people.

5 medium size carrots, sliced into chunks

1 lb. baby potatoes — they come in a bag and are perfect just the way they are. Of course you can cut up larger potatoes if you wish.

1 small white onion–diced

3 cloves garlic–minced

3 cups Beef Broth

2 Tbsp. Tomato Paste

1 Tbsp. Worcestershire Sauce

1 Tbsp. Italian Seasonings–dry and available in most spice sections

Salt and Pepper to taste

1/4 cup Flour

2 cups Frozen Peas– I used frozen peas you can also add frozen corn if you like or use both.

Directions:

Take out the meat and dry it off with a paper towel. Sprinkle liberally with Kosher Salt and Freshly Ground Black Pepper on all sides. Heat a skillet with a little olive oil and sear on each side for a few minutes just to get a crust on the meat. You will not be cooking the meat just searing.

I spray my slow-cooker with cooking spray (Pam) and then add the meat, the carrots, potatoes, onion and garlic.

Add the beef broth , tomato paste, Worcestershire sauce, italian seasoning, and I added about a 1/2 tsp. of Kosher Salt and a few grinds of the pepper mill (6) . You can taste at some point and always add more.

Cook on low for 8-10 hours or High for 6-8 hours. An hour before serving, I take out about a cup of gravy from the beef stew and whisk with 1/4 cup flour. Then stir into the stew along with the frozen peas. Stir and taste for S and P at this point.

I let it cook on high for 2 more hours. You should let it cook for at least 1 more hour after the addition of the flour. The flour will thicken the gravy, so you’ll want to cook for at least 1 more hour on high setting.

Enjoy! a loaf of crusty bread would be in order on the side.

White Bean Chili

Original post was back in the winter of ’13. For those of you who are new to the blog or missed it, I am re-posting the recipe. It is delicious and the inspiration comes from Bonnie’s on Aspen Mountain. It is probably my most favorite thing to eat at Bonnies , so if you ever find yourself out here skiing go to Bonnies and get the White Bean Chili with Chips of course!

Perfect recipe for Superbowl! I like to make it a day or two ahead and let the flavors all come together but if you can’t it’s fine to make the day you’re eating it. You can use your slow cooker and you will probably have to add some more liquid, or use a Le Creuset type of pot which is deep enough to hold all the ingredients. You can change up recipe and use ingredients which you prefer, it’s a very “flexible” type of recipe.

*when I use the slow cooker I brown meat and veggies first on the stovetop

*you can double up on this recipe by adding ingredients,  I will usually increase the meat to 2 lbs. and maybe a little more diced tomatoes, spices, and a little more onion and vegetable. This is a very flexible recipe.

Or make now — have some and freeze the rest for some other time. It can keep frozen safely for 3 months.

Ingredients:

1-2 lb. dark meat turkey , I prefer the dark meat turkey flavor but use whatever you’d like, I stretch recipe by adding an extra pound of meat here (2 lbs.) you will have to increase liquids though

3 Tablespoons unsalted butter

1/2 large white onions, chopped

1 green pepper , chopped( I use the green for color here, but feel free to change it to any color pepper you prefer)

1 yellow pepper, chopped (same goes for this pepper)

1 Tablespoon chopped garlic ( about 1 large clove or 2 small)

3 15 ounce cans of White Northern Beans, or any white bean you like. Drained.

7 oz. salsa or picante sauce

1 8 ounce can of diced green chiles. ( I used 2 cans of 4 oz. hot green chiles)

1 8 ounce can of whole kernel corn

1 lb. can diced tomatoes ( drained)

1 Tbsp. cumin

1 Tbsp. oregano ( I love to use Mexican oregano) but no worries if you can’t find it

Kosher Salt to Taste– keep tasting , I added a fair amount of salt. Add at your own discretion.

Freshly ground black pepper, but if you have it you can use white pepper !

3-4 cups chicken or vegetable stock –start out with 3 and if it is too thick you can always add more liquid.

12 oz. Sour Cream–I use light not fat free. Strain the sour cream to get rid of the little bit of liquid. You can also use yogurt if you like. Add this ingredient last and blend it in well.

Shredded Cheese ( Mexican Style, Jalapeno or Cheddar. This is a topping so I just put it out in a bowl alongside some fresh chopped jalapeno. Tortilla chips on the side as well.

Directions:

In a large stockpot or slow cooker ( I use my Le Creuset pot) melt the butter on medium heat. Add onion, peppers and garlic until softened. I add the garlic and some kosher salt here. Add in the 2 lbs. of dark meat turkey and brown that up as well.

Puree 1 1/2 cans of the drained white beans. ( Food Processor here) until beans are smooth and then I add them to the pot.

Add the rest of the drained beans, along with the salsa, chiles, corn, tomatoes and spices ( plus anything else you may want to add) Cook for a few more minutes on a low heat until all of the ingredients are blended.

Add the stock and bring to a boil. I then lower the heat and simmer for about an hour on the stove top.

Before you’re ready to serve it, add the sour cream and blend it in while chili is simmering.

I place the shredded cheese, extra sour cream, chips, fresh cut up jalapenos, salsa and guacamole in bowls on the side so everyone can make their chili their way.

Enoy!!!

I know there are a lot of ingredients but this is so easy you can make it in the morning and it sit all day in the fridge. You may need to add more liquid when you go to serve it. This freezes really well also.

 

Creamy Tomato Soup with Parmesan Crisps

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Parmesan Crisps with Tomato Soup

 

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Soup at the beginning of the cooking process

 

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Parmesan Crisps

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Tube of Tomato Paste–I love the tubes

FullSizeRender (27) FullSizeRender (26)FullSizeRender (23) FullSizeRender (24)One of our most favorite soups is Tomato Soup. I love the creaminess in this soup and the texture and tang of the tomatoes. I added parmesan crisps to the top which only add another layer of “deliciousness” to the soup. I did add 1/2 cup of heavy cream mostly because I had it in the house but also because over the whole recipe it’s just a little bit of richness that goes a very long way. I suppose you can omit it but I wouldn’t. We loved it just the way it was and I have 2 large containers that went into the freezer for another night’s meal. The parmesan crisps are super easy and all you’ll need is some grated parmesan. Croutons would work well as well.

*you’ll need an immersion blender and a Dutch Oven type of pot with a tight fitting lid.

Enjoy!

Ingredients:

1 Tablespoon Unsalted Butter

1 whole onion, finely diced

1 Tablespoon Olive Oil

1 minced garlic clove

3 whole Large Carrots, Peeled and finely diced

2 Tablespoons Tomato Paste–the tubes make life so nice and easy

3 Cans Whole Tomatoes — 28 oz. each–Italian whole plum tomatoes with their juices

32 ounces , Vegetable or Chicken Broth

1 cup water

1/2 cups Heavy Cream

Kosher Salt and Freshly Ground Black Pepper to taste

2 Tablespoons Chopped Fresh Basil ( approximate amount) you can eyeball and you can use more for garnish if you’d like

Grated Parmesan if you want to make the Parmesan Crisps (recipe to follow soup recipe)

Directions:

In a large Dutch Oven kind of pot ( Le Creuset) , heat butter and olive oil over medium-high heat, then add onion, garlic and carrots. Stir and cook till vegetables soften but be careful not to burn the garlic and onions. This will take app. 5 minutes.

Add tomato paste and incorporate it into the vegetables with a wooden spoon. Cook for another 3 minutes or so.

Add canned tomatoes with their juice, broth and water. Stir together and bring to a boil, then reduce the heat, cover the pot, and simmer for at least 30 minutes. I had time so I allowed it to simmer for about an hour. The longer the better.

I then turned heat off and allowed to cool for a few minutes before using immersion blender. Be careful because hot soup can burn. I gave it a quick few minutes with the immersion blender , the tomatoes completely broke down because they had cooked so long. You can leave some texture in the tomatoes if you like chunkier pieces.

Add the cream, salt and pepper to taste, I used about 1 teaspoon of kosher salt and about 12 grinds on the pepper mill. You should taste for salt to your own particular taste. Add the basil and simmer for another 5 minutes or so. I then topped with parmesan crisps and they just kind of melted in to the soup which was just divine.

Parmesan Crisps:

Preheat oven to 400 degrees.

1 heaping Tablespoon of Grated Parmesan onto a silicone or parchment paper lined cookie sheet. Pat each teaspoon down a little, leave about 1/2″ apart. Cook for  3- 5 minutes till edges turn brown and crisps are golden. Allow to cool for a few minutes and lift off cookie sheet.

Clams and Spaghetti–White Sauce

 

I made this recipe for the first time back in 2014 and highly recommend it for a quick and delicious meal.IMG_6286IMG_6287 (2)IMG_6283 (2)It is super easy and not intimidating at all. I got the recipe from Jessica’s Seinfeld’s book The Can’t Cookbook even though I know how to cook. 

http://www.doitdelicious.com this is Jessica Seinfeld’s site or you can just buy the book “The Can’t Cookbook”.

Ingredients:

2 dozen littleneck clams

3 cloves garlic

app. 1/4 cup chopped fresh flat-leaf parsley

1 cup dry white wine, such as Sauvignon blanc. I actually used what I had open which was a Pinot Grigio

1 box spaghetti, you can use any kind of spaghetti you like. I actually had bucatini style in the house so that’s what I used

3 Tbsp. Olive Oil

*if you’d like a little heat and you should know your audience because mine didn’t so I put on table for those who wanted to add heat. If you are adding add app. 1/4 tsp. crushed red pepper

Kosher Salt , to taste. I have to say I added almost no extra salt at all.

You’ll need a large deep pot to cook clams in. I used my Le Creuset Pot.

Directions:

I placed my clams in a colander and I put the colander in a larger bowl in the sink and I filled the bowl with cold water. I let the clams soak for a few minutes, then rubbed with my fingers to dislodge any dirt; then drained the clams. Throw away any clams that remain open or were smashed. ( my clams were pretty clean) I purchased them clean from Whole Foods. Any Fish Store will clean them for you, but always run them through this process to remove any residual sand, etc.

Smash the garlic and chop it . Chop the Parsley. Measure the Wine. Place all your ingredients near to the stove.

Cook Pasta according to directions on box.

Place a large pot on the stove and turn the heat to medium. Pour in 2 Tbsp. of Olive Oil until it heats up and shimmers ( a few minutes) Add chopped garlic to the pot, and cook , stirring , for at least a minute, until you can actually smell the garlic breaking down. Don’t Burn!!!! Now add the wine and the clams and cover the pot with a tight-fitting lid and you’ll want a fairly high flame, probably medium-high . Cook clams until they open, I probably cooked for about 10 – 12 minutes. Looked so beautiful! Add the parsley and the red pepper now if you’re using. Throw away any unopened clams, they are no good.

Once pasta is al dente and drained I transferred to a large serving bowl and added 1 Tbsp. of Olive Oil to pasta, top with clams. Sprinkle if you’d like a tiny bit of coarse salt now if you feel it needs it. I did not need to add any additional salt or pepper. Adjust to your taste.

Amazing!!!! and did I mention Super Easy!!!!!

Sauteed Brussels Sprouts

Easy and delicious way to serve up shredded brussels sprouts. Super easy if you buy them already shredded and even if you shred yourself in the food processor this couldn’t be faster or easier.

A perfect side dish to meats, fish and almost any protein. Although I am a big fan of roasting them this was a very tasty alternative and pan to table in less than 15 minutes!

I kept this vegetarian but you can also throw in diced pancetta and give it a little zing if you don’t want it simply vegetarian.

This is another wonderful recipe from Ina Garten’s book Cooking for Jeffrey.

Ingredients:

2 12 ounce packages of fresh Brussels sprouts , I bought them already shredded in Whole Foods or you can do yourself in the food processor with the large slicing disk.

2 Tablespoons unsalted Butter

2 Tablespoons good Olive Oil

Kosher Salt and Freshly Ground Black Pepper to taste — start with 1 1/2 teaspoons salt and 3/4 teaspoon pepper and add as you like

1 Tablespoon Syrupy Balsamic Vinegar–now this is the secret ingredient and don’t leave it out . This is available in most supermarkets today.

Obviously you can cut this recipe in 1/2 and just divide up all ingredients.

Directions:

Heat the butter and the Olive Oil in a 12 to 14″ inch saute pan over medium high heat. Add the Brussels , 1 1/2 Teaspoon Kosher Salt and 3/4 Teaspoon Pepper and saute stirring occasionally, app. 5-7 minutes. Saute till crisp-tender and still bright green. Taste for Salt and Pepper.  Remove from the heat source and stir in the Balsamic Vinegar, season to taste, and serve hot.

*Make sure you buy syrupy balsamic vinegar and not just plain balsamic vinegar. Also don’t over-cook or you’ll have a mushy mess on your hands.

 

Classic Potato Pancakes –Latkes

This is a delicious fairly easy recipe for simple latkes. If you eat them hot they’re best but that’s tough to do sometimes. They really are most delicious hot off the frying pan. Serve with Applesauce or Sour Cream . Enjoy and Happy Chanukah from my kitchen to yours.

If you make ahead of time you can re-heat in the oven on a baking sheet.

This is what I do.

This recipe should serve 4

Ingredients:

2 large Russet Potatoes — peeled and cut lengthwise into quarters

1 large Spanish Onion–peeled and cut into quarters

2 large eggs

1/2 cup all purpose flour

2 Teaspoons Kosher Salt

1/2 Teaspoon freshly ground black pepper

1 Teaspoon baking powder

Vegetable Oil for frying

Directions:

Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel ( I prefer a thin one for this task) and squeeze out as much liquid as possible. This is key to a delicious latke.

Transfer the mixture to a large bowl. Add the eggs, flour, salt, pepper, and baking powder and pepper and mix until the flour is absorbed.

In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the vegetable oil. Once the oil is hot use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape into round discs. When edges of the latkes start to brown and get crispy ( about 5 minutes) , transfer the latkes to a paper towel lined plate to drain . Repeat.

If you’re making double the recipe I would swap out the oil and wipe with paper towel and start with fresh oil. For one batch the oil was fine. Just control the heat on your stove.

Enjoy and Happy Chanukah.

 

 

 

Baked Salami (Oldie but Goodie)

Here is an amazing appetizer if you are looking for something to hold everyone over till dinner. This is an oldie but goodie recipe, and everyone loves it always. Rarely is there a piece left over. Good Old Fashioned Kosher Salami. (the kind in the package from Hebrew National is what I’m talking about)   A-Mazing!

I have to say this is my #1 post on my blog hands down since 2011. People love this recipe.

*you will want to double recipe for the larger salami shown. Recipe below is for the smaller one.

Ingredients:

1 Kosher Salami (this is a larger one for a larger crowd)

1/2 cup Marmalade ( I like orange) but can be Lemon or Ginger

2 tablespoons Brown Sugar

1 tablespoon Dijon Mustard- I used Maille Dijon Mustard

Directions:

Preheat oven to 375 degrees. Score into Salami, cut into Salami in narrow slices but not completely through to bottom. Just make slices almost to the bottom. Mix all ingredients together and spread on Salami, place on a lightly sprayed baking sheet and cook for about 1 – 1 1/2 hours. Serve on a plate with sliced pumpernickle or rye bread or crackers. I buy that party pumpernickle bread which is already cut into small pieces and available almost everywhere.

*this may get very sticky so you can also cover tray with aluminum foil

 

Saucy Stuffed Shells – Baked and Meatless

Shells 004Shells 007Shells 009This is an oldie but goodie recipe of mine originally posted in 2013.

You must be thinking is she kidding Stuffed Shells? gotta be the most fattening food to eat , and it probably is outside of lasagna, baked ziti and the like.  I just love a baked pasta — nothing like it for good old fashioned comfort food. This recipe is delicious and sometimes you just hafta roll with it. I wanted a crowd pleaser that was vegetarian and something that can easily be made ahead and frozen.  My mind wanders to yummy, gooey food with a lot of cheese . Ah , yes Stuffed Shells.  I wouldn’t cook like this all the time, but once every blue moon no one is getting hurt, right? I served with a salad , no need for bread and butter here. Homemade Maple Syrup Salad Dressing ( see on blog) and it was really pretty awesome. Took a few hours to prepare, mostly because I made my own sauce ( Sunday night sauce) but feel free to use a jar of prepared sauce if you must. This is a perfect meal to make ahead of time, and just pop into oven.

Of course if you love it with meat you can make a meat sauce and follow same directions.

Happy Holidays to all — and visit me on Instagram @cookingwithcandi

Ingredients:

1 box Jumbo Shells ( you won’t use all but a lot of them break, etc.)

1 lb. Ricotta ( I used Part Skim)

1 lb. Mozzarella Shredded ( I used Part Skim) if you can obtain fresh mozzarella and shred it that would make it even better! whatever works for you

1 cup grated Parmesan ( any kind you like)

1/4 cup chopped flat leaf parsley

Salt and Freshly Ground Black Pepper

*marinara sauce or any red sauce I made my own and use my own recipe. If buying sauce and there are some delicious good sauces out there, you’ll need at least 1 jar and maybe a 1 1/2 jars. I make a big batch of sauce and freeze the remainder. It’s nice to have a little extra sauce in case you need it when you re-heat the stuffed shells.

Directions:

Preheat oven to 450 degrees.

Prepare Pasta , cook for between 12 and 15 minutes, you’ll want them soft but not undercooked at the center. Drain pasta and cool for easy handling.

Combine ricotta, 1/2 of the mozzarella, 1/2 of the Parmesan, parsley and egg in a bowl. Taste for Salt and Pepper.

When shells have cooled down, fill them with rounded spoonfuls of cheese mixture and arrange them seam side down in casserole dish. I used a 9 x 13 Pyrex. Top Shells with remaining sauce and remaining mozzarella and grated cheese. Place shells in very hot oven . You can turn on broiler for last few minutes , it should be slightly browned and bubbly. Let cool for a few minutes before serving.

Delicious!