Stuffed Shells Recipe

13-15 Jumbo Pasta Shells
1/2 cup Shredded Mozzarella Cheese

For Sauce:
1lb Ground Turkey
4 Garlic Cloves (minced)
1 Small Onion (diced)
1 Green Bell Pepper
Fresh Parsley (chopped)
25oz Pasta/Marinara Sauce
1 tsp Sugar
2 tbsps Extra Virgin Olive Oil
Salt (to taste)
Black Pepper (to taste)
Garlic Powder (to taste)
Onion Powder (to taste)
Oregano (to taste)
Italian Seasoning (to taste)

For Filling:
1 cup Ricotta Cheese
2 tbsps Boursin Garlic & Herb Cheese
1/2 cup Shredded Italian Cheese Blend
1 cup shredded Mozzarella Cheese
1/2 cup Spinach (cooked and drained)
1 Egg
Salt (to taste)
Black Pepper (to taste)

Y’all want to know what the best part about having a cookbook is? You never got to figure out what you’re going to eat. All you have to do is pick something from the book, get the ingredients, and follow the directions. It’s literally that simple. I decided on making these stuff shells from my cookbook for dinner tonight. And when I tell y’all, let me just show you. I made the meat sauce first with some diced onions, bell peppers, garlic, ground turkey, some herbs and spices, and the best tomato sauce, raos, of course. You know, you got to add a little sugar to balance out the acidity from the tomato sauce. And I also added in the Parmesan rind I had left over. If you know, then you know. The key for a good meat sauce is letting it simmer and really allowing the flavors to marinate and come together. So, I just put it on low while I make the filling for my shells. By the way, make sure that you’re using the jumbo pasta shells and cook them until al dente because they’re going to continue cooking in the oven. And you want them to still be sturdy enough to hold the filling once you stuff them. For the filling, I use three different cheeses. My secret ingredient, which isn’t so secret anymore, is that garlic and herbson cheese. I will never stop using this in any of my pasta dishes. Also, you want to make sure that the spinach is cooked and fully drained to remove any of that excess water before adding it to the filling. Otherwise, it’s going to make it too loose and runny. After the filling is done, you’re going to take about a tablespoon and stuff each shell. And then, in a baking dish, layer some of that meat sauce on the bottom. Add in the shells nice and neat. And then, I like to add little dollops of the meat sauce in between each shell before adding a layer of mozzarella cheese on top. Bake it covered for 375 for 15 minutes and then uncovered for another 10 minutes so that the cheese on top can get nice and golden brown. All I’m going to say is please, please, please go get this cookbook, especially if you’re looking for some good dinner ideas. Every recipe really is a banger. Also, try this recipe out and let me know what y’all