January 5, 2016
Okay, okay. I’ll admit it. My first recipe of the new year should not include pasta and a heaping load of cheese. I know resolutions, specifically those including smoothies and waistlines, are on the minds of many. Mine included. I gently stepped on the scale yesterday morning. Because the alarm clock and back to school mode wasn’t enough for a cold Monday morning.
I also quietly inserted leftover Christmas candy into my mouth not long after. The candy is here. It needs to be consumed so that I can move on with my life and my goals.
Sitting in the fridge were also two containers of Ricotta cheese. Leftover from a festive lasagna that never came to be. And so it had to be used. And it was. In stuffed shells.
Make up a batch and then we can get to the recipes that contain green things and whole grains and air. Until then, it’s cheesy yumminess compliments of holiday leftovers.
Stuffed Shells
1 Box Jumbo Shells
½ pound Ground Beef, cooked and drained
2 16 oz containers Ricotta Cheese
2 Cups Shredded Mozzarella Cheese
1 Egg
2 24 oz jars of Spaghetti Sauce
Shake of each: Parsley, Oregano, Garlic, and Basil
Salt and Pepper
Cook shells according to package directions. Drain and allow to cool for a few minutes.
In a large mixing bowl, combine beef, ricotta, 1 cup of mozzarella, egg, and spices.
Spread a layer of spaghetti sauce on the bottom of 9 x 13 pan. An additional small dish will be needed for the full recipe.
Fill each shell with cheese mixture.
Place shells on top of sauce. Top with remaining sauce and mozzarella cheese.
Bake 35 minutes on 350.
Hints and Tips
*Recipe serves 10. It easily halves to serve a smaller crowd.
*Freezes well.
*Undercook shells by about a minute so they will be sturdy enough to work with.
*Leave out the ground beef if a meatless meal is desired.
*Italian sausage or spinach are welcome additions.
