Mom's Stuffed Shells
My Mom's version of the Italian classic!
Jumbo Pasta Shells
(12 oz per box)
(we used 1/2 shredded and 1/2 green-can because that's what we had on hand)
Shredded Mozzarella Cheese
Italian Seasoning Mix
(Mom uses Tones Spaghetti Seasoning Spice Mix, and finds it at Sam's Club - it's SO good!)
Prepared Italian Red Meat Sauce
Thoroughly mix ricotta, Parmesan, half the mozzarella, and the Italian Seasoning mix, set aside
Cook the shells in heavily salted water to al dente, drain, spread out across a cookie sheet lined in paper towels, or even over a bath towel topped with paper towel
Let the shells cool down for about 5-10 minutes, then separate out the ones that got nested inside each other
Preheat your oven to 350 F
Spread a thin layer of sauce in your pan(s)
Fill the shells with cheese mixture (don't overstuff, but don't be parsimonious) and layer over the sauce in the pan(s)
Spread remaining sauce evenly across the tops of the filled shells
Sprinkle remaining mozzarella over the tops of the filled and sauced shells
Bake for 35-45 minutes at 350 F, uncovered - the time depends on how browned you like your cheese on top
Let set for 10 minutes before serving
The trick to making this easy-peasy is to have your meat sauce already done and on-hand.
This recipe yields about 80 shells, or 20 servings - scale up or down as needed.
We have experimented with portions - 3 shells is a smidgen miserly, 5 shells equals a food coma, and 4 shells is
These freeze like a dream - to reheat, thaw in the fridge, then heat from cold for about 20 minutes, covered in foil.
Mom's Stuffed Shells http://outsidevoice.com/?p=586 August 17, 2020