One of my least favorite things in the world is leaving work at 5PM, getting in the car to drive the 35 minutes (or longer as I travel on the interstate…in rush hour…most of the way) home, and realizing I didn’t plan for dinner that night. My boys like to eat at 6PM, so if I didn’t plan something earlier in the week, it’s pizza or take out for dinner. Not that they complain about that mind you.
I like to do my meal planning, shopping, and meal prep on the weekends so when it’s crunch time, I already have a plan. Plus things like sloppy joe, pre-cooked Dad’s Spaghetti sauce, or this little recipe are the perfect make ahead meals for Jeff to throw together at the last minute when I have to work late!
As you guys may know by now, Allrecipes.com is one of my favorite places to go for meal inspiration. One day I was perusing and a little gem of a recipe popped out at me. I thought it looked intriguing, so I added the ingredients to my grocery list, cooked it, and the rest is history. Now we have Stuffed Shells at least once every few weeks. It also freezes beautifully. The recipe makes two 6×9 pans of shells or one 13×9 pan. It’s also a great meal to take to someone who recently had a baby or moved into a new home!
(adapted from Allrecipes.com)
1 box large shells
4 cups ricotta cheese
2 cups mozzarella cheese
3/4 cup grated Parmesan cheese, divided
2 eggs, slightly beaten
1 garlic clove, grated
1 tsp dried oregano
1 tsp parsley
**In place of the oregano and parsley, you could just use a couple teaspoonsful of Italian seasoning
1 jar pasta sauce
Preheat oven to 350º. Cook your shells according to the package. There should be a shorter time on the box specifically if you’re going to further cook the noodles in the oven. I think mine is 9 minutes or something like that.
In a bowl, combine the ricotta, mozzarella, 1/2 cup of the Parmesan, eggs, garlic, and seasonings. **Hint: if you want to sneak in some veggies, replace 1-1.5 cups of the ricotta with pureed cauliflower. They’ll never know…
Drain your pasta and rinse with cold water until the noodles are cool enough to handle. Prep a 13×9 or two 6×9 pans with cooking spray and a little drizzle of the pasta sauce (just enough to barely coat the bottom). Transfer your filling to a large Ziploc bag. Cut one of the tips off the bottom of the bag to turn it into a piping bag. Fill your shells with the filling and then place filling side up in the pan. Top with the rest of the pasta sauce and the remaining Parmesan cheese. Bake for 30 minutes or until everything is hot and gooey.
Make a double batch and freeze in some foil pans. These shells make a terrific meal on a cold, snowy night with a large loaf of crusty Italian bread and some salad.