As a mother, I believe one of the most important things I can do is to feed my family healthy, filling meals. Of course I therefore insist on using organic, cage free, locally produced products as well. I understand that sometimes you can’t always get everything as you wish, but darn it, if it means giving up an extra hour or two during my grocery shopping day, I’ll do it. Because it’s worth it.
But I digress! I know you’re not here to listen to me preach about the benefits of quality ingredients, you’re here to see what I make with those quality ingredients!
The other night we were in the mood for a hearty meal of comfort food, and my loving husband turned to me and asked so very sweetly “Honey, how about making those stuffed shells I love?”
I was of course more than happy to.
First, of course, you need to set those shells a-boilin’.
Bubble, bubble, toil and trouble...
You do need to be careful not to tear any of your shells when you stir. Obviously you don’t want them to stick to the side of your pot, so be sure to have plenty of water in it to help prevent this sticky situation from occurring. I always say the shells make the meal, so it’s worth spending the extra money on the freshly made pasta in your grocer’s cooler section instead of that nasty dried “pasta” they try to convince you is edible!
While your shells are cooking you need to combine your cheeses for the filling. You will need a half cup of grated Parmesan, two cups of Mozzarella, and fifteen ounces of Ricotta. Stir in one egg and mix into creamy goodness.
Smooth and creamy and eggy, just the way I like it!
I like to add oregano, basil, garlic, and other Italian spices to this mixture, but if you’re not quite as daring I completely understand.
Once your shells have finished cooking it’s time to stuff them.
Fill 'er up!
It’s important at this step to have your 9″x13″ dish ready and waiting for all the shells. You don’t want to have a filled shell with nowhere to go, after all!
Let them eat shells.
As you can see, I’ve put a layer of homemade pasta sauce (I always use farm fresh tomatoes-that’s what makes the sauce, in my opinion) on the bottom of the pan to keep the shells from sticking. That’s just smart.
Ready to go into the oven!
Once your shells are stuffed and sorted, cover them with some more of that delicious sauce, pop them into the oven (350 for 45 minutes) and get ready for a happy family!
Who's hungry?
I always serve mine with freshly made bread slathered in creamy butter.
This is sure to be a meal your family will ask for again and again, so please-
Enjoy!
alicebroad
maisybroad
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