In doing the post for this past month’s International Incident Party I started thinking about all the different meals I had growing up and realized I don’t make many of them very often. Stuffed shells would be one of those meals, and it’s mostly because I’m afraid it won’t be as good as the ones my mom makes. So I decided to branch out and make them totally different, that way they aren’t directly competed with my mom’s shells. These are also perfect for a Meatless Monday since they come together rather quickly and should please even the pickiest eaters.
– 1 lb large shells
– 1 lb ricotta cheese
– 1/2 cup Parmesan cheese
– 1/4 cup onions
– 1/2 cup mushrooms
– 2 cloves garlic
– 2 cups of favorite tomato sauce
– 1/2 cup shredded Mozzarella Cheese
1. Cook the shells per the directions on the box. Rinse and set aside to cool.
2. Preheat oven to 375 and place 1/3 cup of the sauce on the bottom of a large casserole dish.
3. Place the cheeses, onions, mushrooms, and garlic in a food processor and blend well. Stuff the cheese mixture into the shells. To stuff use one hand to gently pinch the shell open and use the other hand to spoon in the cheese mixture. Pastry bags can also be used to stuff the shells.
4. Place the shells in the casserole dish cheese side up, gently layering the shells if needed. Top with the remaining sauce and cover. Bake in oven for 35minutes.
5. Remove from the oven, top with the shredded Mozzarella Cheese and bake an additional 20minutes, uncovered or until cheese has melted and the sauce is bubbling. Serve and Enjoy!
While these might not be mom’s shells they are still amazing and make a great quick dinner. The vegetables inside can be switched up, try some sun-dried tomatoes or green peppers for a slight twist on things.