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I made these for dinner tonight and they were amazing. I thought the shells were easier to work with than layering lasagna noodles but than I seem to be cursed when it comes to lasagna noodles. It was just as good as lasagna if not better & was easier to serve...because as we all know it's hard to serve picture perfect lasagna.
Lasagna Stuffed Shells
18 jumbo shells
4 cups of desired pasta sauce with meat (but the above sauce it so so worth the work)
16 oz. package shredded mozzarella cheese, divided
1/2 cup grated cheese
16 oz ricotta cheese
1 egg
2 tbls fresh parley
1. If not using the pasta sauce recipe below. Brown desired meat (Italian sausage or hamburger) and drain. Add jar of pasta sauce & heat thoroughly.
2. Preheat oven to 375 degrees. Cook pasta per package directions. Drain well & rinse with cold water. Lay shells out individually on a cutting board or clean surface so they don't stick together.
18 jumbo shells
4 cups of desired pasta sauce with meat (but the above sauce it so so worth the work)
16 oz. package shredded mozzarella cheese, divided
1/2 cup grated cheese
16 oz ricotta cheese
1 egg
2 tbls fresh parley
1. If not using the pasta sauce recipe below. Brown desired meat (Italian sausage or hamburger) and drain. Add jar of pasta sauce & heat thoroughly.
2. Preheat oven to 375 degrees. Cook pasta per package directions. Drain well & rinse with cold water. Lay shells out individually on a cutting board or clean surface so they don't stick together.
3. In a mixing bowl, combine ricotta cheese with egg, 1 tbls parsley, Parmesan cheese & 3/4 of the mozzarella cheese.
4. Place a small amount of sauce on the bottom of a 9x9 pan. Spoon the mixture into the shells and arrange them into the prepared baking dish. Once all shells have been filled, pour the remaining sauce over the shells. Cover with the remaining mozzarella cheese & the remaining fresh parsley.
5. Bake for 25-30 minutes or until the mozzarella cheese is melted and bubbly.
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My "go-to" pasta sauce for EVERYTHING.
(This is the recipe for the lasagna/spaghetti sauce that I can't live without. I also posted it on my blog in January). It makes a large batch. I used half for the stuffed shells & I saved the other half for spaghetti later this week. Quick & easy when the sauce is already done.
4. Place a small amount of sauce on the bottom of a 9x9 pan. Spoon the mixture into the shells and arrange them into the prepared baking dish. Once all shells have been filled, pour the remaining sauce over the shells. Cover with the remaining mozzarella cheese & the remaining fresh parsley.
5. Bake for 25-30 minutes or until the mozzarella cheese is melted and bubbly.
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My "go-to" pasta sauce for EVERYTHING.
(This is the recipe for the lasagna/spaghetti sauce that I can't live without. I also posted it on my blog in January). It makes a large batch. I used half for the stuffed shells & I saved the other half for spaghetti later this week. Quick & easy when the sauce is already done.
1 lb Italian Sausage
1 lb Lean Ground Beef
1/2 C. onions, minced
2 cloves garlic, crushed
1 (28 oz.) can crushed tomatoes
2 (6 oz.) cans tomato paste
2 (6.5 oz) cans canned tomato sauce
1/2 C. water
1 1/2 tsp. dried basil leaves
1/2 tsp. fennel seeds
2 tbsp. sugar
2 tbsp. sugar
1 tsp. Italian seasoning
1/4 tsp. ground black pepper
1 tsp. salt
2 tblsp fresh Italian Parsley, chopped
In a dutch oven; cook sausage, ground beef, onion and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce and water. Season with sugar, basil, fennel seeds, Italian seasoning, salt, pepper and parsley. Simmer, covered, for about 1 1/2 hours (or longer if you have time) stirring occasionally.
In a dutch oven; cook sausage, ground beef, onion and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce and water. Season with sugar, basil, fennel seeds, Italian seasoning, salt, pepper and parsley. Simmer, covered, for about 1 1/2 hours (or longer if you have time) stirring occasionally.
