Stuffed ShellsThis recipe will make 4 servings (2 shells each) and fits in a 9x9 baking dish, or small rectangular pan. If you want to make a 9x13 or larger-double the ingredients. I make a meatless version of this meal. I don’t add meat to the sauce, because so many people don’t eat meat these days. You may brown 1 pound of ground beef or turkey until done, drain and add to the sauce before putting the dish together if you want to. You can also substitute frozen cheese ravioli or tortellini for the shells if you can’t get the shells at your local store.
8 Frozen Stuffed Pasta Shells (available in the freezer section of the grocery store in a bag, or sometimes in a box)
1 26 oz. (or larger) can or jar of prepared spaghetti sauce (Any brand will do, and any flavor you like will work)
12 oz. Shredded Mozzarella Cheese (It also works just fine with cheddar or a blend)
Preheat the oven to 350 degrees. I generally spray a little Pam in my pan to make washing it easier, it isn’t necessary. Spoon a thin layer of spaghetti sauce into the bottom of the pan. Place the frozen shells (open side up) into the pan, spacing them slightly apart. Spoon the remaining spaghetti sauce over the shells, covering them completely. Cover pan tightly with foil and place in pre-heated oven for 1 hour. Remove foil and sprinkle cheese over the top, return to oven for just about 10 minutes until cheese is melted.
I like to serve this with hot bread, and a green salad. If I am taking it to someone’s home as a gift, I often just pick up a loaf of bread from the grocery bakery to take with it. I assume they can make their own salad. It is embarrassing how many people request “the recipe” for this dish. They are always surprised it was so easy to prepare.