by Allison Tannery

Created on: June 20, 2008

Simple, Scrumptious Stuffed Shells

These are easy, pretty quick, freeze well, and taste fantastic. Add a leafy salad, and some crusty bread, and it's Italian night in your home. Don't forget a nice Chianti, or spicy Zinfandel, and it's perfetto.

1 box jumbo shells, I like Barilla
1 large jar of marinara sauce of your choice, I like Paul Newman's
4 C. shredded mozarella (splurge on the good stuff if you want a more authentic flavor)

16 oz. cottage cheese
16 oz. ricotta cheese
1 packet of dry Italian salad dressing seasoning

Here's the best part. You don't HAVE TO COOK THE SHELLS FIRST.

1. Mix 2 of the 4 C. of mozarella, with the other 2 cheeses, and Italian seasoning. Blend well.
2. Line the bottom of a 9x13 casserole with a thin layer of marinara sauce.
3. Using a small spatula, or butter knife, wedge enough of the cheese filling into each shell to fill.
4. Place each shell, open side down, into the marinara lined casserole.
5. Finish as much of the shells, and filling as will fit, and save the rest for freezing if there are leftovers.
6. Cover with the rest of the sauce, mixed with about a half a cup of water.
7. Top with remaining shredded mozarella. Seal casserole with foil.
8. Bake at 350 F for one hour, or until bubbly, and the shells yield to gentle pressure, indicating doneness.
9. Uncover for about 5-10 minutes, to allow cheese on top to slightly brown.
10. Divertiti!

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