13 May 2007

Stuffed Shells

It's Mother's day, and that means stuffed shells.

I make both meat and cheese stuffed shells. The following amounts are for 3 pounds of shells, half meat and half cheese, and need about 8 cups of tomato sauce.

For the cheese:
  • 3 pounds ricotta
  • 2 pounds mozzarella
  • 1 pound Parmigiano Regiano
  • 3 eggs
  • salt and pepper to taste
Mix all ingredients in a large bowl and refrigerate.

For the meat:
  • 3 pounds ground beef
  • 3 cloves garlic minced
  • 1 medium onion, chopped
  • 4 eggs
  • 2 cups fresh bread crumbs
  • 1 pound mozzarella
Cook the meat, onion, and garlic until the meat is brown and the onion is soft. Remove excess fat. Cool, then add the rest of the ingredients and mix.

For both:

  • 8 ounces Parmigiano Regiano to finish

    Assemble the shells:
    1. Cook the shells, half at a time, according to the package directions, then spread them out on a cookie sheet or aluminum foil so they don't stick together.
    2. Cover the bottom of a baking dish (I use disposable aluminum pans) with tomato sauce.
    3. Stuff the shells with a spoon, and add in one layer to the pan.
    4. Cover with more tomato sauce.
    5. Sprinkle with Parmigiano Regiano
    6. Bake at 350F for 45 minutes or until bubbly.
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