I always enjoy a warm cheesy pasta dish, and one that is not overly time consuming to make. Growing up we had Manicotti for more special dinners – birthdays to be exact. My brother loved Manicotti, and I remember having it for his birthday on more than one occasion. Stuffed Shells often remind me of Manicotti – except a little more sauce, and a little less cheese, and a little easier to make 🙂
Annie shared this recipe with me years ago, and I still use it – often! It is simple and versatile. If I have fresh (or frozen) vegetables I throw in cooked spinach or kale (about 1 cup) to the cheese mixture. If I have meat on hand, I throw that in too – cooked and drained ground beef or Italian sausage. Serve with a warm baguette and fresh salad (like this Italian salad) and dinner is served!
- 1 c. part-skim ricotta cheese
- ½ c. mozzarella cheese
- ½ c. parmesan cheese
- 1 t. salt
- 1 t. garlic powder
- ¼ t. pepper
- 3 c. tomato sauce
- 1 lb. cooked jumbo pasta shells - approx. 24 shells
- 1 c. cooked and drained spinach or kale (optional)
- 1 c. cooked meat - ground beef or Italian sausage (optional)
- Preheat oven to 375 degrees.
- Mix together cheeses and spices
- Spread a few spoonfuls of tomato sauce on the bottom of a 9 x 13 dish.
- When cooked shells are cool enough to handle, fill each shell with a cheese mixture and place in a baking dish. When all shells are in dish, spoon remaining tomato sauce over shells. Cover and bake for 20 minutes. Yields about 4 shells per serving
Love pasta as much as we do? Here are a couple other great pasta recipes.