This was a special meal when I was a kid. As my mom cooked, my sister and I would pray for shells to break somewhere in the process.
We got to eat those. And then extra ones that didn’t fit in the pan. Those were rare gems because Ma would stuff that pan full.
Feaston cooked up some stuffed shells a couple nights ago and we didn’t stuff our pan. We’ve got some plain, cooked shells in a Tupperware in the fridge, just for snackin’. The dog likes them, too.
I would have to guess this meal isn’t in the regular rotation because it’s not very healthy and it’s not exactly quick. Still, one thing about Feaston is that we don’t mess around with our pasta meals. We love them and we’re alright with diving into them after a long day/week.
Here is what you need:
- 1 box of jumbo shells, cooked
- 1 lb. ground beef, browned and drained
- 2 cloves crushed or minced garlic
- 15 oz. ricotta cheese
- 1 cup Mozzarella cheese
- 1/2 cup Parmesan cheese
- 1.5 jars of tomato sauce
- 1 egg
- Italian spices
First thing is to preheat your oven to 375 degrees and get some water boiling in a large pot. While that is heating up, in a large skillet, brown your beef and garlic. We also threw in some Italian spices (oregano, basil, rosemary, etc.), salt and pepper.
While that is simmering together, in a large bowl, combine the egg, ricotta, Mozzarella and Parmesan cheeses, and stir it all together until well blended.
Boil your pasta. The shells should cook for about 10 minutes. Since we’re going to bake this for a while, you want them a little more al dente than usual. When you’re satisfied, drain and spread the shells out on some paper towels to dry.
Now back to the cheese. After you drain your beef, add it to the cheese mixture and stir it all together. Prepare a 9×13 pan with a layer of tomato sauce on the bottom. Now start stuffing the shells. Don’t be afraid to really stuff them good.
Sprinkle any extra meat mixture on top and cover the shells with sauce. Cook for about 45 minutes or until everything’s heated through.