Cheese Stuffed Shells

Here is a tasty variation on my recipe for Stuffed Manicotti.

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Cook Large Shell pasta (25)

or 14 pieces of Manicotti

about 10 minutes in boiling salted water.

Drain and set aside.

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In a large bowl mix;

1 15oz. tub Ricotta Cheese

1/4 C. grated Parmesan Cheese

2 C. Shredded Mozzarella Cheese

1 Large Egg, beaten

2 T. chopped fresh parsley (I didn't have any today)

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You can use

3 C. Spaghetti Sauce

or "doctor" it up like I do; here's how.

In a pan, fry 1 lb. ground beef

(I use ground venison because Gentleman Farmer hunts and that's what we have in the freezer.)

1/2 small sweet onion, chopped

2 stalks celery, chopped

1-2 cloves garlic, chopped

When browned, add your favorite jar sauce and 2 T. brown sugar

Simmer for a bit.

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Spread thin layer of sauce on bottom of a 9X13 baking dish.

(I used a round one ~ I rarely follow the rules!)

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Fill shell pasta with cheese mixture and nestle into sauce in dish.

Filling pasta can be messy, but I use my handy small ice cream/cookie dough scoop.

Makes filling go fast.

Manicotti, on the other hand, is always a challenge. I fill a heavy duty zip lock bag with cheese and snip off a corner. Squeeze into Manicotti. Makes filling the tubes easier!

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Top with remaining sauce.

Cover with foil and bake 375* for 35 minutes

(Because I'm a little O.C.D. - see post at The Parables - I don't want foil to come into contact with my food so I always cover with parchment before using foil.)

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This can be topped with more shredded cheese of your choice. I chose not to use any because we don't need it.

Serve with a nice salad and a vegetable and garlic bread!

Enjoy!