stuffed shells are another one of those meals that also hold true to my up bringing (see pizza bagels) and a lot of people in my area. i remember my mother having a hard time with certain brands of shells and how they would crack after they were boiled. her favorite brand would be Barilla, and is also the suggested brand to use in this recipe. here’s a shout out to Erika for passing along her stuffed shells recipe. lets give it a whirl!
you will need:
1 box of Barilla shells
1 large container of ricotta (i ended up using low-fat cottage cheese)
1-2 jars of your favorite spaghetti or tomato sauce
pre-heat the oven to 350 degrees.
boil the shells according to the directions on the box. once the shells have cooked, remove from the boiling water and rinse them with cold water, separating shells that have nested in each other.
combine the rest of the ingredients and transfer to a zip lock bag or pastry bag, adding as much of each ingredient as you like. if you’re using a zip lock bag, snip the end off.
put a layer of sauce on the bottom of a baking dish. fill the shells using your pastry bag (or make shift zip lock pastry bag) and add sauce on top.
this turned out amazingly delicious and i have so much left over! i called my mom to tell her of my first go at stuffed shells. she will reap the benefits of the leftovers and will be having some stuffed shells for dinner tomorrow night. a big thank you goes out to Erika for sharing her recipe. yum!