The last time that I made lasagna, I made two good sized pans. And I literally used 10 pounds of cheese. I love two things about Italian-inspired foods- basil, and cheese.
My daughter has been begging me to make her stuffed shells and I tried buying a package of frozen ones to cover my own arse- but I couldn’t even eat them. Seriously, they were disgusting!
So, this past Sunday when I had a little extra time on my hands to prepare a nice dinner that didn’t involve tossing things into a crockpot, I decided to make her her stuffed shells.
I don’t really use a recipe when it comes to making stuffed shells, pasta dishes, lasagna/lasagne, I just kind of do my thing. I do have a recipe for Lasagna Cupcakes- yes, cupcakes! here though!
Anyway, I decided to try and keep track of what I was doing so I’d have the recipe for my family, and of course for you!
I’m not including a sauce recipe here. Let’s be honest, I doctor the big plastic jars of store-bought sauce. I don’t have time for from scratch sauce very often (though its amazing when I do!).
Of course, if you want to doctor up a store bought sauce like me you can always saute onions, peppers, garlic, basil and oregano in olive oil. Add in 1lb of ground meat (I used turkey- feel free to use ground beef) and 1lb of sweet italian sausage- casings removed. Then add the store bought sauce, simmer and finally add in Italian seasonings to taste just before it comes off the stove. You can always add a can of diced tomatoes too!
Six-Cheese Stuffed Shells
(This recipe made two 13×9 pans- I used one super size plastic jar of sauce and one can of sauce).
- 1.5-2 Boxes of Jumbo Shells, boiled, drained and cooled. 1 lrg container (32oz) of Ricotta Cheese
- 2 Eggs
- 1.5 C Bag of Shredded Parmesan Cheese
- 2 Cup Bag of Shredded Mozarella
- 2 Cup Bag of Shredded Italian Cheese- which has Mozzarella, Provolone, Parmesan and Fontina, plus Romano and aged Asiago- Or, it might only have four or five of these depending on the brand that you buy. I just realized that my 6-Cheese stuffed shells were actually SEVEN Cheese shells counting the Ricotta. Whoops! Oh well, the more cheese the better!
- Salt, Pepper, Italian Seasoning to taste.
- Combine ricotta, eggs, half of the Parmesan and the entire bag of Italian Cheese. Mix well. Add a little bit of warm sauce to the mixture if it seems too thick.
- Stuff the cheese mixture into the cooked shells. I grease my baking dish, add a light layer of sauce then lay the stuffed shell on top.
- Once you finish the long, tedious task of stuffing all of those shells, cover them with sauce. Top with the remaining parmesan and the Mozarella cheese.
- Bake at 350 Degrees for about half an hour. You are, I think, supposed to cover with foil for part of this but I didn’t have any and since I don’t have a recipe I don’t really know!
P.S. I’m lactose intollerant and have hellish heartburn regularly. And, yup! I had them for dinner on day one and lunch on day two. Speaking of which, reheating these does something for me- they seem to always taste better the second time around!