Hi, I'm Liz

I'm a midwestern girl who lives in Iowa with my amazing husband, Tim and our incredible son Theodore.  I love to cook, entertain family and friends, visit unknown travel destinations, and enjoy the occasional martini.  

 

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Stuffed Shells

May 18, 2015

Need a new take on lasagna? It's got all the yummy ingredients a lasagna has, but a fun new presentation.  I made this great meal a couple of months ago.  It was super easy and made great left overs!

If you’re in the mood for Italian – this is the perfect recipe for you.

 

Enjoy!

 Stuffed Shells

(Recipe inspired from here

  • 20 jumbo shells

  • 3/4 C. ricotta cheese

  • 1 C. mozzarella cheese

  • 1/4 C. parmesan cheese

  • 1 egg

  • 1/4 C. frozen spinach (thawed and drained)

  • 2 C. favorite spaghetti sauce

  • 3/4 lb. ground beef

  • 1/4 lb. Italian sausage

Boil jumbo shells in large pot of boiling water.  Cook according to package directions.  Once cooked, drain and set aside.

 

Preheat oven to 350 degrees.

 

Spread 1/2 cup of your favorite sauce in the bottom of a 9×9 dish.

 

Add uncooked sausage to pan and cook until browned.  Once cooked, stir in 1 cup of sauce and set aside.

 In small mixing bowl, stir together the ricotta, 1/2 cup of mozzarella, parmesan, egg and spinach.  Use small cookie scoop (1 Tbsp) to scoop cheese mixture into each shell.  Top with large amount of sausage.  Place in your dish and continue with the remaining shells. Cover noodles with remaining 1/2 cup of sauce and sprinkle with left over mozzarella.

 

Bake, covered, for 20 minutes.  Remove the lid and cook an additional 10 minutes or until cheese is melted and bubbly brown.

 

 

 

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