Pasta night with Katy the Chicken Lady :) recipe #2 p.1

[Truevalentine]

I have recently discovered your series of posts on meal planning... starting with the bean night ones which inspired me to try making my first pot of beans from dried beans ( I know you use canned, but I'm in my house all day working, so I figure why not save a little more and learn to cook the dried ones?). Going to have to go out and get some mushrooms and gorgonzola, your pasta recipe sounds super yummy!

 

[KatyTheChickenLady]

man you guys are pulling up all my old threads! lol

I'm flattered . ..
I will be happy to start adding Pasta again, how about I put Stuffed shells on tomorrow.

 

[Truevalentine]

mmmm... sounds yummy!

 

[KatyTheChickenLady]

For pasta night I alternate week to week; red sauce, cream sauce, butter/oil sauce . . . we just had Stuffed shells so I'll get back on track with that one and go from there. Stuffed Shells are really super simple and easy, probably my most requested pasta by the kids. I have not perfected my own really tomatoey tomato sauce so other than when I am making my FRESH tomato sauce, I use Classico Fire Roasted Tomato Sauce.
I will say again most of my recipes are for a family of 5 or 6 big eaters, so feel free to cut them in half if you don't need that much.

Stuffed Shells

2 jars tomato sauce
1 box Jumbo Shells
1 large tub Ricotta Cheese
1 bag shredded mixed Italian Cheese
1 bag shredded mozzerella cheese
2 eggs - beaten
1 bunch Chives - chopped tiny
1/4 t nutmeg
1/2 t black pepper

Put the shells in a pot of salted water and turn on high, take them out when they are soft enough to bend - usually just when they start to boil - rinse in cold water.
While the shells are softening mix all of the other ingredients except the tomato sauce & mozzerella cheese.

Prepare a large casserole pan - spray with pam and spread about 1/2 C of sauce on bottom. Heat oven to 350.

Spoon the Ricotta filling into the shells - kids love to help with this, and set in pan.
Pour sauce over and around shells. Cover pan with foil and cook for 25-30 min. Remove foil, spread mozzerella cheese over the top and cook for another 20 min or so until it is bubbly.

Now I realize that this is using a lot of processed ingredients and yes someone could probably make it better with home made pasta, fresh sauce and expensive cheeses. But this is my FAST, EASY, INEXPENSIVE recipe that comes out amazingly awesome. Hope you enjoy it!

If I am making this for just adults I usually add crushed red peppers to the sauce.

 

[Dipsy Doodle Doo]

2 jars sauce - I use Classico Fire Roasted Tomato

How many oz would that be, or your best gues'timate
Thanks!

Lisa​

 

[KatyTheChickenLady]

32 oz each. we like a lot of sauce you could easily get away with less.

 

[Dipsy Doodle Doo]

Thanks! I made homemade sauce with canned tomatoes (2 28oz. cans and a 14.5oz can), so that should be close.
Looking forward to supper.

Lisa

 

[KatyTheChickenLady]

cool! let me know how it goes

 

[Dipsy Doodle Doo]

Hi Katy! Tom gave it two-thumbs-up!
Thanks!

Lisa

 

[KatyTheChickenLady]

oh I'm glad, that makes me feel so good!