On Wed, 6 Mar 2019 21:54:47 -0800, "Julie Bove"
> wrote:

>I realized in looking at a recipe that I've been making stuffed shells
>wrong! I always left the open part at the top. I looked at Ree Drummond's
>recipe just to get the bake time. But I noticed that she said to cook the
>shells until halfway done, then stuff and put the open side down! Perfect!
>
>Other than that, just winged it. Used a huge jar of Prego sauce that I got
>for cheap. I don't normally buy that stuff but the price was excellent and
>one jar was enough for two pans. The filling was a large container of
>ricotta mixed with chopped spinach that I had cooked down in a little olive
>oil, dried parsley, oregano, black pepper and whatever Italian cheese I had.
>A mix of Parmesan, Romano, Asia go and Mozzarella. Ree said to under fill
>the shells. I didn't. I overstuffed them. Did not quite use all of the
>pasta. A few pieces were broken too much. I know I could have tossed them in
>here and there or saved them for soup, but I didn't.
>
>Put a good amount of sauce down, then the filled shells, then covered in
>more sauce, a goodly amount of more shredded cheese. Baked at 350 degrees
>for about 30 min, Yum! And enough for leftovers.
>
>Also made a salad with all kinds of veggies, black olives, pecans and Feta.

Sounds good, Julie. I've been thinking of doing the shells for a
while now. Soon, I think. I've got a thawed chuck roast in the
fridge that I have to make into pot roast first. Thanks for the idea.
Janet US