Oh hey, remember me? Yeah, I used to blog here! Well, that was before I was pregnant and could eat food…let me clarify…look at food without having the sudden urge to puke. I'm 19 weeks today and I think I might be feeling a tad better. I really don't want to jinx myself but this might be the real deal.
The other day I had the energy and lapse of nausea I have been dreaming of for quite some time and made these delicious Stuffed Shells with Tomato Cream Sauce. Holy pregnant lady happiness! They are a slight adaptation to my traditional Stuffed Shells recipe and I have to say this adaptation is freaking amazing. I licked my plate clean…this sauce, you guys, THIS SAUCE is amazing. It is perfect with the shells and cheese but would be outstanding on any type of pasta you have in your pantry.
So, let's get to it.
Be sure to season with plenty of salt and pepper. Cook the meat until it is no longer pink. Set aside for now.
Give it a quick stir
Stuffed Shells with Tomato Cream Sauce
(Makes about 24 stuffed shells. We eat two for dinner with a nice salad)
1 onion, finely chopped
1 tablespoon canola or vegetable oil, separated
1 pound ground turkey or ground beef
1 tablespoon butter
2-3 cloves of garlic, minced
1 cup heavy cream
1 cup grated parmesan cheese, separated
Salt and pepper for seasoning
2 jars of your favorite marinara sauce
24 medium shelled pasta
15 oz ricotta cheese (I used fat free)
3 cups mozzarella cheese, separated
1 teaspoon Italian seasoning
Dried parsley, optional for garnish
Start by preheating the oven to 350 degrees.
Place a large skillet on medium high heat. Drizzle in the oil and add the onion. Saute until translucent.
Once the onion is cooked, add in the ground turkey/beef. Season with salt and pepper, cook until no longer pink. Set aside once cooked.
Add the butter to a medium sauce pan on medium heat. Once butter is melted, add in the garlic. Cook for 2-3 minutes or until fragrant but not browned. Be careful, this can burn easily. Once the garlic is cooked, add in the heavy cream and 1/2 cup of the parmesan cheese. Season with salt and pepper. Bring to a bubble but do not boil. Once bubbling, pour in the marinara sauce. Stir and bring to a simmer, again don't boil it.
Cook the pasta according to the directions on the package. You want it to be al dente since you will be baking it all later.
While the pasta cooks, combine the ricotta, 2 cups of mozzarella, ground turkey/beef, italian seasoning and 1/2 cup of the grated parmesan cheese in a large bowl.
Once the pasta is cooked, drain and drizzle with 1/2 tablespoon of olive/canola oil so the pasta does not stick. Using a large tablespoon, stuff the shells with the filling.
To prepare the baking dish, spray liberally with cooking spray. Ladle in the pasta sauce so there is a good amount at the bottom of the dish. Place as may stuffed shells in the dish as you can fit. Top with the last cup of mozzarella cheese.
Bake in the oven for 30-40 minutes or until the sauce is bubbly and the cheese is melted. To serve, garnish with dried parsley.
Recipe by: Mrs. Schwartz
**A few notes:
1. This reheats beautifully for left overs
2. This makes a TON. I usually make this recipe then freeze half of it, ready to go in the oven. I prepare it in one of those tin foil baking dishes, cover with Press and Seal and then tin foil. When I'mr ready to make it, I try to remember to take it out of the freezer and put it in the fridge the day before. Then I bake it at 350 for about 45 minutes or so with the tin foil covering it, REMOVE the Press and Seal. If I forget to defrost it, I put it in a 350 degree oven with the tin foil (no Press and Seal) for about an hour or so to ensure they are fully cooked through.
3. The sauce reheats well so if you have additional sauce, save it, freeze it and use it for a different recipe!