Classic Stuffed Shells with ground beef

I really thought that I would have way more downtime being unemployed and it seems far more opposite than that. Yesterday was Kevin's birthday so in between Jace's school breaks we went to Walmart and bought some streamers, a mini pinata, a tablecloth, cake mix and frosting, gifts, balloons and tried to make it as special as possible. I spent most of the afternoon decorating and we had such a good time.

This week Kevin helped set up my stationary bike and I was able to do two rides this week. One today and one two days ago using Peloton classes through the app. I haven't worked out since before Christmas so it's been a huge change on my body, in a positive way. It's truly been a huge adjustment but I'm loving it. 

I have been able to rearrange my office, Jace's room and the kitchen - partially. It's been putting me in  a good mood and rather fun to make things more of "our own."  

Anyways, a few nights ago I decided to try these Classic Stuffed Shells. The original recipe can be found HERE. Our full version is below. 

Ingredients:
A bag of jumbo pasta shells, cooked for 8 min
15oz Ricotta Cheese
3 cups shredded Mozzarella Cheese
2 tsp Italian seasoning
salt and pepper to taste
1 egg
1/2 cup grated Parmesan cheese
4.5 cups marinara sauce
1 pound ground beef
1/2 tbsp garlic powder
1/2 tbsp onion powder
1/2 tsp oregano
1/2 tsp parsley



Directions:
Spread 1 1/2 cups of the marinara sauce in an even layer in a pan. Cook pasta according to cooking directions. 

Preheat oven to 375. Place the ricotta cheese, 1 1/2 cups of the mozzarella cheese, salt, pepper, Italian Seasoning, egg and parmesan cheese in a bowl. Stir to combine. 

Cook the ground beef on the stove until brown, about 5-7 minutes. Add onion powder, garlic powder, oregano and parsley to ground beef. Drain ground beef and add to the bowl with the cheeses. Once shells are cooked, drain and run under cold water or let sit for a few minutes to cool off. Fill each shell with the ricotta mixture and place on top of the marinara sauce in the pan. 



Spoon the remaining marinara sauce over the shells and top with remaining cheese. 



Cover the dish with foil and bake for 20 minutes. Take the foil off and cook for 10 more minutes. Sprinkle with parsley. Serve immediately. 



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