Tuesday, August 18, 2015
Tasty Tuesday: Italian stuffed shells
Sunday dinners are going to be changing over the next few months with football gatherings in our neighborhood, so this past Sunday I made sure to make a "family" dinner to enjoy with my family before we started a new busy week (I returned to the classroom, hubby had a full work week ahead, and the kids last week of summer). I had pinned a few new recipes to try and after looking them over, decided I would play and create my own version of a favorite of many. I can't leave a recipe alone so here is my version of Italian Stuffed Shells which I served with my families favorite Garlic Knots and a side salad.
2 Jars of Barilla Marinara Sauce
1 Box of large shells (cooked as directed on box, drained, cooled)
1 large White Onion chopped
1 to 2 TBS Olive Oil
1 # Ground beef (I used a 50/50 mix of venison and beef)
1 16 oz container of Ricotta Cheese
1 5 oz container of grated Italian three cheese
1 8 oz shredded mozzarella
1 packet of Italian Seasoning
1 large egg
1. Prepare pasta as directed.
2. In a large bowl mix together the Ricotta cheese, egg, Italian seasoning, Parmesan cheese.
3. In a skillet cook onions, ground beef in olive oil until onions are tender and meat is browned. Drain if needed.
4. Add one jar of marinara to ground beef and onions.
5. Pour a light layer of sauce on bottom of a 13x9 casserole dish
6. Fill shells with cheese mixture and put in casserole dish.
7. Cover shells with remaining sauce and top with shredded mozzarella cheese.
8. Cover pan with foil and bake in a 375* oven for 45 minutes.
9. Remove foil and bake for additional time to allow cheese to finish melting and brown a little.
10. Allow to cool for a few minutes before serving.
11. Serve with your family's favorite French bread or these amazing Garlic Knots and a side salad.
This freezes beautifully if you just want to prepare it ahead of time in a throw away foil pan and cook another night!