Meat and Cheese Stuffed Pasta Shells

So, here is a recipe that got a lot of approval from my boyfriend’s family the other night. Pasta is one of my favorite types of food. I took some short cuts and just bought the sauces instead of making them. I’m using college finals as an excuse for my corner cutting!

I hope your family enjoys this easy quick meal as much as mine has!

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Ingredients

  • A box of large pasta shells
  • 3/4 of a  Pound of Beef
  • 1 teaspoon of Italian Seasoning
  • A 16 ounce package of Ricotta Cheese ( I prefer whole milk)
  • A  1/3 of a package of defrosted shredded spinach
  • (Optional) experiment with more veggies! Dice some tomato and throw it in there. Or Mushroom!
  • 1/2 cup of Shredded Mozzarella
  • 1/2 to 3/4 cup of Parmesan Cheese
  • 1/2 jar of Beef marinara sauce
  • 1/2 jar of pre-made Alfredo sauce

Follow the directions on the box of Pasta Shells for cooking. Preheat Oven for 350 degrees.

How to make the stuffing

  1. Cook the beef thoroughly on the stove.
  2. After cooked, drain and allow to sit under water for a couple seconds to cool.
  3. Mix the Ricotta Cheese and Italian Seasoning in a bowl.
  4. Add the Shredded Spinach and mix.
  5. Add the veggies (the more veggie variety the less you need of each)
  6. Add the beef  to the mixture and the Parmesan Cheese.

How to make the Sauce

  1. The half of the two sauces together. I like to add some salt, a little powdered garlic, and ground pepper.

After draining the Shells, allow to cool under the facet.

Stuff the shells with the mixture and place into a large, greased, casserole dish.

After stuffing the shells, pour the sauce mixture over the shells. Make more sauce as needed.

Cover with the Shredded Mozzarella. Cook in oven for 20 minutes or until the sauce is bubbly.

I hope you enjoy! Feedback is welcome! Check out my other recipes and if you like them, follow my page!

 

 

 

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Deep Fried Pickles

I actually got this recipe originally from Food Network but I changed it a little bit because I didn’t like the cayenne pepper. I also cut the recipe in half because I normally can’t consume that many deep fried pickles.

Peanut or vegetable oil, for frying
1/4 cup all-purpose flour
1 teaspoons Cajun seasoning
1/3 teaspoon Italian seasoning
Kosher salt
1 cups sliced dill pickles, drained

Mix all of the bold ingredients into a mixing bowl and 1/3 of water.

Slice the pickles and dry them with a paper towel. If you don’t dry it enough the batter won’t stick to the pickles.

In a frying pan warm up the vegetable oil. Dip the pickles in the batter and put them into the warm batter until they brown.

Put them onto a paper towel with a plate underneath.

The best dipping dressing is ranch but I am sure you all have your own thoughts!

I hope you guys like this recipe! Add me or like!