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Bridget's Recipe Corner
The
best
laid
plans...I
had
to
change
my
recipe
this
week
because
the
sweet
kid
at
the
grocery store
forgot
to
put
some
of
my
"crucial"
ingredients
in
my
cart
and
I
forgot
to
check
my
bags before
I
got
home.
Oh
well,
there
are
worse
things
in
life.
Given
the
chillier weather,
I
decided
to
make
one
of
my
favorite
comfort
foods...pasta.
Stuffed
shells
sounded
good
to
me
so
that's
what
I
made.
It
actually
came
together
fairly
quickly.
My
thirteen
year
old
seemed
to
enjoy
them.
He
had
three
servings
so I
decided
to
make
it
this
week's
recipe.
Hope
you
enjoy
it
too.
Stuffed
Shells
1
lb.
lean
ground
beef
1
lb.
spicy
Italian
sausage
2 28
oz
cans
crushed
tomatoes
1 14
1/2
oz
can
Italian
tomatoes
1-2
t.
red
pepper
flakes
1-2
t.
Italian
blend
seasonings
(Kroger
-
seasonings
in a
grinder)
1
large
shallot,
divided
and
minced
1
medium
yellow
onion,
finely
chopped
dash
Kosher
salt
dash
freshly
ground
pepper
1 c.
Ricotta
made
with
skim
1 c.
shredded
Mozzarella
2
eggs
3/4
box
Barilla
jumbo
shells
3/4
c.
Italian
blend
cheese
(Kroger
or
Kraft
-
I
buy
what's
on sale)
olive
oil
Preheat
oven
to
375°.
Mix
Ricotta
cheese
and
eggs
in
large
bowl.
Add
salt
and
pepper,
mixing
well
and
set
aside.
Heat
1 T.
olive
oil
in
large
pot.
Add
most
of
the
shallots,
leaving
approximately
1 t.
for
the
meat
mixture.
Do
the
same
with
the
yellow
onions.
Stir
and
cook
approximately
3-4
minutes.
Add
the
tomatoes
and
the
seasonings.
Mix
well
and
continue
cooking
over
low
heat.
Adjust
seasonings
as
necessary.
Meanwhile,
cook
the
meat
and
remaining
onions
until
done.
Remove
from
heat.
Place
meat
on
paper
towel
to
blot
any
extra
grease.
Add
1/2
-
3/4
meat
mixture
to
Ricotta
cheese
mixture,
mixing
well.
Add
the
rest
of
the
meat
to
the
tomato
sauce.
Stir
well.
Boil
water
in
large
pot
to
cook
shells,
remove
from
heat
when
cooked
to
al
dente.
Drain
and
set
aside
for
stuffing.
When
cool
enough
to
handle,
stuff
each
shell
with
2-3
T.
meat/cheese
mixture.
Place
stuffed
shell
in
greased
13x9
baking
dish.
Repeat
until
all
shells
are
stuffed.
Generously
spread
tomato/meat
mixture
over
shells,
sprinkle
with
1/2
the
Italian
cheese
mixture and
place
in
oven.
Cook
approximately
25
minutes
or
until
bubbly.
Add
the
remaining
cheese
and
place
under
broiler
for
a
couple
minutes until
cheese
is
begins
to
brown.
Remove
from
oven
and
serve.
You
will
probably
have
sauce
left
over
which
is
always
a
good
thing
in
my
opinion.
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