I’m always on the lookout for easy go-to meals. While I tend to rely on my go-to recipes a little too heavily, eventually making myself totally sick of them, I’m still grateful to have these gems in my arsenal!
My latest favorite go-to meal is simple stuffed shells. No meat involved, super easy to make, and mighty delicious. It’s a little more effort than throwing together spaghetti, but not much. You just need to think ahead a bit – make sure you have the cheeses on hand, and give yourself time for baking. But, seriously, they’re easy to make. And my girls gobble them up.
Please feel free to share your own stuffed shells recipe! Here is how I’ve been making mine lately. Yum.
Simple Stuffed Shells
From Jane Maynard, This Week for Dinner
– Half box of pasta shells (about 20)
- 1 container ricotta cheese (I think they’re 16 oz – whatever is at your standard grocery store)
- A few cloves of garlic, mashed through garlic press
- About 1 tsp. salt
- A few shakes of black pepper
- A few tablespoons chopped fresh basil
- 1 egg, slightly beaten
- About half a jar of tomato-based pasta sauce
- Handful shredded fresh parmesan cheese
- A few handfuls shredded mozzarella cheese
Boil shells as per package directions. Drain and make sure they don’t stick to each other.
Mix together the ricotta, garlic, salt, pepper, basil, and egg.
Stuff your shells, maybe about a tablespoon per shell. Use up all the filling for about 20-24 shells.
Place shells in a 9×13 baking dish, drizzle with pasta sauce (I think I used about half of a jar or so), then sprinkle the top with mozzarella cheese.
Bake in 350 degree oven until hot and bubbly, about 25-30 minutes or so.