{"id":586,"date":"2020-08-17T17:50:14","date_gmt":"2020-08-17T22:50:14","guid":{"rendered":"http:\/\/outsidevoice.com\/?p=586"},"modified":"2020-08-17T17:50:15","modified_gmt":"2020-08-17T22:50:15","slug":"moms-stuffed-shells","status":"publish","type":"post","link":"http:\/\/outsidevoice.com\/?p=586","title":{"rendered":"Mom’s Stuffed Shells"},"content":{"rendered":"\n

My name is TMc, and I am a Ricotta Cheese Addict. I love it in all Italian dishes, added to pizza toppings, smeared over a big mess of saut\u00e9ed zucchini and mushrooms. I\u2019ve even been known to eat a couple of spoonfuls right out of the tub. That said, I have never made stuffed shells before, which is weird, when I think about it. <\/p>\n\n\n\n

On reflection, I suppose I was afraid they\u2019d be difficult to make. Not so! Mom showed me how she makes hers, and I\u2019m sold. It\u2019s so very easy if your sauce is already made!<\/p>\n\n\n\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Mom’s Stuffed Shells<\/h2>\n
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My Mom's version of the Italian classic!<\/span><\/div>\n
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Course: <\/span>Main Course<\/span><\/div>
Cuisine: <\/span>Italian<\/span><\/div><\/div>\n
Servings: <\/span>20<\/span><\/div>\n\n
Author: <\/span>TMc<\/span><\/div>\n\n\n

Ingredients<\/h3>
  • 2<\/span> Boxes<\/span> Jumbo Pasta Shells<\/span> (12 oz per box)<\/span><\/li>
  • 2<\/span> Quarts<\/span> Ricotta Cheese<\/span><\/li>
  • 2<\/span> Cups<\/span> Parmesan Cheese<\/span> (we used 1\/2 shredded and 1\/2 green-can because that's what we had on hand)<\/span><\/li>
  • 8<\/span> Cups<\/span> Shredded Mozzarella Cheese<\/span><\/li>
  • 1\/2<\/span> Cup<\/span> Italian Seasoning Mix<\/span> (Mom uses Tones Spaghetti Seasoning Spice Mix, and finds it at Sam's Club – it's SO good!)<\/span><\/li>
  • 4<\/span> Quarts<\/span> Prepared Italian Red Meat Sauce<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Thoroughly mix ricotta, Parmesan, half the mozzarella, and the Italian Seasoning mix, set aside<\/span><\/div><\/li>
    • 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<\/span><\/div><\/li>
    • Let the shells cool down for about 5-10 minutes, then separate out the ones that got nested inside each other<\/span><\/div><\/li>
    • Preheat your oven to 350 F<\/span><\/div><\/li>
    • Spread a thin layer of sauce in your pan(s)<\/span><\/div><\/li>
    • Fill the shells with cheese mixture (don't overstuff, but don't be parsimonious) and layer over the sauce in the pan(s)<\/span><\/div><\/li>
    • Spread remaining sauce evenly across the tops of the filled shells<\/span><\/div><\/li>
    • Sprinkle remaining mozzarella over the tops of the filled and sauced shells<\/span><\/div><\/li>
    • Bake for 35-45 minutes at 350 F, uncovered – the time depends on how browned you like your cheese on top<\/span><\/div><\/li>
    • Let set for 10 minutes before serving<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      Notes<\/h3>
        \n
      • The trick to making this easy-peasy is to have your meat sauce already done and on-hand.<\/li>\n
      • This recipe yields about 80 shells, or 20 servings – scale up or down as needed.<\/li>\n
      • We have experimented with portions – 3 shells is a smidgen miserly, 5 shells equals a food coma, and 4 shells is just right<\/em>.<\/li>\n
      • These freeze like a dream – to reheat, thaw in the fridge, then heat from cold for about 20 minutes, covered in foil.<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

        My name is TMc, and I am a Ricotta Cheese Addict. I love it in all Italian dishes, added to…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[10],"tags":[],"class_list":["post-586","post","type-post","status-publish","format-standard","hentry","category-recipes-entrees"],"_links":{"self":[{"href":"http:\/\/outsidevoice.com\/index.php?rest_route=\/wp\/v2\/posts\/586","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/outsidevoice.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/outsidevoice.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/outsidevoice.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/outsidevoice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=586"}],"version-history":[{"count":4,"href":"http:\/\/outsidevoice.com\/index.php?rest_route=\/wp\/v2\/posts\/586\/revisions"}],"predecessor-version":[{"id":593,"href":"http:\/\/outsidevoice.com\/index.php?rest_route=\/wp\/v2\/posts\/586\/revisions\/593"}],"wp:attachment":[{"href":"http:\/\/outsidevoice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=586"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/outsidevoice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=586"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/outsidevoice.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=586"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}