Stuffed Shells

Stuffed Shells

I am pretty sure that I had posted these Stuffed Shells before but I can’t find them in our Archives.  So here they come again.

These are so simple to make and a quick go to meal for any day of the week.  I’ve given this recipe (and I’m sure there are many similar ones out there) to many people.  What made me think of this is a friend from work needed a dinner to provide for a family from church.  This is one that I’ve used for the same occasion.

Ingredients:

1lb ground turkey or ground beef if you prefer

1 jar spaghetti sauce

1 clove fresh garlic

8oz cream cheese (I used onion and chives this time to add more flavor)

20-25 jumbo pasta shells

parsley (optional)

2 cups shredded mozzarella cheese

Here’s what you do:

1.  Heat oven to 400 degrees.  Bring a large pot of water to a boil for the pasta.  Once boiling, add shells and cook until al dente’. Drain pasta and rinse with cold water.

2.  Brown ground meat in a pan until cooked through.  Add the cream cheese and mix together.  Once combined add the garlic and 1/4 of the spaghetti sauce and turn off heat.

3.  In a 9×13 baking dish, spray with cooking spray.  Add a spoonful of the meat mixture to each jumbo shell and place in dish.  (I usually make more shells than needed because some tend to tear).  I fit 5 shells in each row.

Stuffing the shells

4.  Pour enough spaghetti sauce over each row and top with the mozzarella cheese.   Bake for 15-20 minutes or until cheese is melted and slightly browned.

Eat and enjoy with garlic cheese bread and a salad!

Garlic Cheese Bread

Have a great rest of the week.

See the smiles this brings to one of the kids!!

Brooklyn

Patricia – Two Girls Cooking Blog

Spaghetti Squash

I’m not usually a squash person, but I am willing to try new things. A friend of mine, who happens to be a picky eater, told me that she had tried spaghetti squash and liked it. If she liked it, I figured there was a good chance I would too. Knowing that it’s healthier than regular pasta, and pasta is one of my weaknesses, I had to try it. So last time I was at the grocery store I picked up a spaghetti squash. I warned Scott I was going to make it one of these days and he seemed reluctant but said he’d give it a try.

I decided to make it with a traditional spaghetti meat sauce, and had some regular old spaghetti noodles on standby just in case. We were both very pleasantly surprised. I was worried about the texture being too slimy, but it wasn’t. These “noodles” had a bit more bite than regular pasta, and tasted a bit sweet. That was Scott’s favorite part, he really liked the slightly sweet flavor with the traditional spaghetti sauce. It was easy to prepare, I cooked it in the microwave but it can also be baked in the oven. I followed this easy how to video

Even though I was a little hesitant
to try this, I’m so glad I did. I will
definitely make this again, I’d like
to try it with some different
sauces. And next time I know I
won’t need to have the pasta on
standby! 🙂


– Jodi

Spaghetti and Meatballs

I started out the day intending to open a jar of spaghetti sauce and make some meatballs to dress it up a bit. Patricia continues to push me to make more things from scratch, so when I told her my plan she of course was opposed. She told me I could make the sauce myself. She also happily provided me a few key ingredients I didn’t have on hand. 🙂

Once again she was right. Not only did it taste great, I also got to use some of the herbs I’ve been growing and a home grown tomato I’ve been waiting for an excuse to use. I’ll include my ingredients here but the measurements are not exact – I just added things until I liked the taste. I’m more the type of person to follow a recipe to a T, but I’m learning to cook more by taste and come up with my own variations.

This recipe made quite a bit! Since there are only two in my household, I froze the leftovers to eat again another time. 

– Jodi

1 lb ground beef
12 oz italian sausage
1 egg
1 tsp mustard
1/2 cup onion
1/4 grated parmesan cheese mix
1/2 cup bread crumbs (Patricia says used crushed Cheez-its)
fresh basil, chives, parsley (about 1 tbsp)

Mix throughly and form into 2 tbsp balls, about 34. Bake at 350 for 30-35 min until cooked through.

3 cans tomato sauce
1 medium tomato, cut up
3 cloves of garlic
3/4 cup onion
1 small can black olives
fresh basil, chives, parsley 
oregano
salt/pepper

Stir to combine ingredients. Simmer on stove or in crockpot with meatballs until heated through or until ready to serve.