Saucy Stuffed Shells – Baked and Meatless

Shells 004Shells 007Shells 009Shells 010OK 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. Super delicious and sometimes you just hafta roll with it. I wanted a crowd pleaser, vegetarian and something that can easily be made ahead and frozen.  My mind wanders to yummy, gooey food with a lot of cheese because who doesn’t love 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.

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!

One response to “Saucy Stuffed Shells – Baked and Meatless

  1. Reblogged this on Cooking with Candi and commented:

    Most perfect dish for a crowd. Make ahead , freeze and have ready . That’s the way to go . Re-blog Monday and a most awesome recipe that I originally posted last January, so if you missed it here you go. So perfect for those cold winter nights which seem to be here already.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s