I love lasagna but don’t often take the time to make it. Instead I make jumbo stuffed pasta shells. They are easy and I actually like them better than lasagna. My eldest daughter downs these like they are the last meal she'll ever eat.
Here's what I use: jumbo shell pasta, ricotta cheese, mozzarella cheese, Parmesan cheese and an egg.
I start by cooking 12 jumbo pasta shells. While the shells cook, I make the filling. Ricotta cheese, mozzarella cheese, Parmesan cheese, an egg. Just mix this up in a bowl and place in a zip lock bag.
I also make (or defrost) a batch of my homemade spaghetti sauce. You can get the recipe for it here. Put a thin layer of the sauce in a casserole dish, this will help anchor the shells when you place them in the pan. I use an 8 x 8 covered corning ware dish.
When the pasta is cooked, drain. You will need to let this cool enough to handle it. I generally place the pasta on a paper towel open side down to drain all the water.
Next, cut a corner out of the zip lock bag with the filling; you are basically making your own piping bag.
Fill the pasta shells by gently squeezing the zip lock bag. A helper is great at this point, I employ a kid. Place the filled shells in the casserole dish. The shells can be touching, it won’t hurt them a bit.
When all shells are filled, pour the remaining sauce over the whole thing. Sprinkle with some shredded mozzarella cheese.
Cover and bake for 30 to 40 minutes at 350 degrees.
These are great with some crusty French bread and a green salad. They also reheat really well and I usually grab a couple for my lunch at work.
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