Cheesy Stuffed Shells!

Hello friends and happy Wednesday!

I’ll tell you what – spring has arrived and I couldn’t be more excited!

Bring on the sunshine and the bike rides and the warm weather!

The last place you want to be when it’s starting to get nice outside, is stuck in the kitchen! SO tonight, I’ve got an awesome recipe for you that is the gift that keeps on giving.

It’s a cook-once, enjoy for the rest of the week kind of a meal.

And that, friends, is my cheesy stuffed shells!

Jumbo pasta shells stuffed with herby ricotta cheese, and smothered in a rich and meaty red sauce!

It freezes like a dream, so you can bust it out, whenever you feel like ditching kitchen duties and enjoy a moment outside instead!

Here’s What You Need:(Makes about 10 servings)

1 12-oz box of jumbo shells
2 eggs
1 (32) ounce container of ricotta cheese
1 lb shredded mozzarella cheese (divided)
8 oz grated parmesan cheese (divided)
1 Tbsp dried parsley
2 tsp salt
1 tsp ground black pepper
1 (28-oz) jar pasta sauce
1 lb ground beef
1 yellow onion, minced
5 garlic cloves, minced

Tools:
Measuring cups/spoons
Large stock pot
Large saute pan
Mixing bowl
Cheese grater
Lasagna Pan

Directions:
Preheat oven to 350 degrees.

Bring a large pot of salted water to a boil. Add your jumbo shells and cook for 8-10 minutes, until al dante. Drain and set aside.

In a large mixing bowl, mix your eggs, ricotta, half of the mozzarella, half of the Parmesan cheese, parsley, salt and pepper until well combined. Stuff the cooed shells with this ricotta mixture and place in a 9×13 inch baking dish.

In a large frying pan, brown your meat, along with the onion and garlic, until cooked through. Once cooked, stir in your jarred pasta sauce, and remaining mozzarella cheese and Parmesan cheese. Carefully pour this over the stuffed shells.

Bake for 45-60 minutes until the edges are bubbly and the shells are slightly set.

WOW WOW WOW! This recipe was so darn delightful! Let me tell ya. The rich cheese, the chewy pasta, the garlicy meat sauce! This dish was a 10/10.

I love a jumbo shell dish. Because they’re just so whimsical! There’s something about digging into this ginormous shell with ooey gooey cheese bursting from the seams that just brings you right back to childhood.

Those flavors of tomato sauce, cheese and pasta are classic and timeless for a reason. They just work. And with a sprinkle of fresh basil over the top, it finishes is off and really rounds out the savoriness with a bright burst of freshness!

But the best part…were the leftovers! Like I said, it’s the meal that keeps on giving.

You can heat it up as-is for dinner, you can pop a couple shells on top of a salad for a quick meal, you can smoosh it up into scrambled eggs for a breakfast of champions any Nona would approve of. The possibilities are endless.

Do yourself a favor and make this dish!

I promise, you’ll thank me later when you can spend some extra time outside, cuz you’ve got delish leftovers waiting for you in the fridge!

“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5

TAKE ME TO THE B³ STORE!

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