Monday, November 4, 2013

Stuffed Shells

My poor hubby had to have a procedure last week, and any of you who have had one know that you can not eat for 24 hours before most procedures. My husband basically thought this was the end of the world.  "Umm...No food for how long?" was all he could talk about. Gatorade, Italian ice, and broth were not acceptable forms of food for Robert. So he kept "reminding me" me that he would loooove stuffed shells as a reward for going through his difficult time. Well what could I say? Of course, I made him stuffed shells for dinner that night.

1 box large shell pasta
1 lb ground beef, cooked and drained
2 lb ricotta cheese
Fresh parsley, chopped
2 eggs
3/4 cup Pecorino or Parmesan cheese
1/2 tbsp salt
1 tbsp pepper
1 lb mozzarella, shredded and divided

1. Boil shells until slightly undercooked, or al dente. Drain and set aside. Don't worry! They will bake in the oven and finish cooking later.

2. Set aside some mozzarella cheese for topping. Stir ground beef into sauce.

3. Mix ricotta, eggs, parsley, most of the mozzarella, pecorino, salt and pepper in a large bowl to blend.
Using a spoon, open the shell and fill with cheese mixture.

4. Pour a tiny bit of sauce to coat bottom of large glass baking pan. Place stuffed shells opening up into baking dish and continue until all shells are filled.

5. Pour sauce over the tray full of shells and top with mozzarella.

6. Bake at 350 degrees for 35-45 minutes. Let cool and enjoy!

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