Stuffed & Cheesy

07 May 2013

So I have pretty much been failing in the cooking department for this entire week. My husband has been working his normal 50 hour week and coming home to either take out or to make his own dinner. I'm such an awesome wife! (Insert sarcasm here ha!)

A few weeks ago however when we were in Virginia visiting our Goddaughter my friend's mom made stuffed shells. And boy did it light a fire to my husbands desires for one of his favorite meals. He immediately reminded me of how I had not made those shells in a long time. It has been over a year to be honest possibly even two, but who's counting? 

So on Thursday when my awesome husband was at work I left the house and walked to the store to pick up some groceries. It was a beautiful day and it seems as if Spring has finally arrived for real this time! On my way back home I fought with a broken bag of bananas...another reason why reusable bags are better than paper. I need to keep a few more at home for quick store runs. Anyhow, on to the stuffed shells.

To Make this you'll need......

Ingredients:
1 box of Jumbo Shells
32oz of Ricotta Cheese
8oz of Shredded Mozzarella Cheese
8oz of Shredded Sharp Cheddar Cheese
45-65oz of Spaghetti Sauce
1 lb of lean ground beef
1 tbsp of Complete Seasoning
2 tsp of Seasoning Salt
1 tsp Italian Seasoning
Salt
Pepper

Directions:
In a large pot bring 5 quarts of water to a boil with 1 Tbsp of salt. When water has reached a rapid bowl slowly add shells to the water. Raise heat to bring water back to a rapid boil. Do not recover pot.Stir shells occasionally and very gently to prevent breaking. Allow to cook for 10 minutes.

While the shells are boiling season the ground beef with 1 Tbsp of complete seasoning, 2 tsp of seasoning salt, and 1tsp of Italian seasoning. When the seasonings and ground beef are thoroughly mixed, heat a sauce pan on medium heat and drizzle a little olive oil in the pan. Proceed to cook ground beef until completely brown. When done remove from heat and drain any left over oil and allow to cool.

Once shells have cooked for 10 minutes rinse with cold water to stop the cooking and drain. Allow the shells to cool to the side before stuffing them....please follow this advice because these little shells pack a lot of heat. If you have any damaged shells save them.

When your shells and ground beef have cooled you may proceed to stuff them. I use tablespoons and stuff each shell with half a tablespoon of meat and then half a table spoon of ricotta cheese.

When you have completely stuffed all the shells cover them in your choice of Pasta sauce.

Now for the broken shells if you have some, rip them into small pieces and layer them over the sauce. You can omit this step but I hate wasting good food. Then proceed to cover this layer with the remaining sauce. My husband likes his shells saucy so I use the entire thing plus a little extra.

Follow the sauce with a layer of cheese, first cheddar and then mozzarella, alternate cheeses until you have used them all.

To complete your cheesy stuffed shells pop the dish in the oven for 25 minutes on 400 degrees. You may want to check in on it in case your oven cooks faster or slower than mine.

I hope you love it! Bon Appetit!

If you have a Stuffed Shells Recipe please share it with me in the comments below.

XOXO,
Charity

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1 comment:

  1. Oh my goodness this looks deliciously bad for you!. I will have to try this recipe, its alright to have a cheat day every once in awhile (: My husband would love this!

    ReplyDelete

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