With a Grateful Prayer and a Thankful Heart: 11/25/12 - 12/2/12

Wednesday, November 28, 2012

Monday, November 26, 2012

Pasta Shells with Cheese Filling

Have you used up all of your delicious Thanksgiving dinner left-overs?
How about an easy and yummy dish with tender pasta shells and a creamy, cheesy filling for a lovely meal. Add a side salad, bread and maybe even a glass of wine on a candle-lit table for an extra special dinner.

source: Ronzoni box 

1 pkg. (12 oz.) RONZONI JUMBO SHELLS, uncooked
4 cups (2 lb.) ricotta cheese
2 cups (8 oz.) shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 eggs
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
3 cups (about 28-oz. jar) spaghetti sauce or homemade sauce

Heat oven to 375°F. Cook pasta according to package directions; drain. Meanwhile, in medium bowl, stir together cheeses, eggs, parsley, salt, pepper and nutmeg. In 13 x 9 x 2-inch baking dish, spread 1/2 cup spaghetti sauce. Fill each cooked shell with about 1-1/2 level tablespoons cheese mixture; layer one-half filled shells in prepared dish. Spread one-half remaining sauce over shells; layer remaining filled shells over sauce. Spread remaining sauce over shells; sprinkle with additional Parmesan cheese, if desired. Cover with foil; bake 35 minutes or until hot and bubbly (doubling recipe or more may require increased baking time). 8 to 10 servings.
For ease in filling each shell, I use a decorator with a large opening tip.
An added bonus... they freeze really well!
Assemble in a foil pan, cover tightly with plastic wrap and then foil and freeze.  When ready to serve, thaw and bake as above. {remember to remove the plastic wrap before baking}

I recently picked up a FoodSaver at a garage sale. I had never used one before.  After making a batch of stuffed shells, I placed them (without sauce) onto a waxed-paper lined pan and set them in the freezer.  When frozen, I then sealed them using the FoodSaver.  The vacuum did crush them a little but they baked up just fine.

So, for the work of one recipe, I got several meals for John and I.


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