"jmcquown" > wrote in message
...
> On 3/7/2019 12:54 AM, 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!
>>
> I never had a problem with them facing UP. Don't know what's going on
> with you or Ree Drummond.

I don't think I had a problem with them that way either except that the
presentation was much nicer this way.
>
>> 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.
>
> Sure you do (buy it). Not to worry, lots of people do.

Not usually that brand.
>
>> 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.
>
> I like the cheeses and spinach in the shells with the tomato sauce. I
> don't do it very often but stuffed shells are quite nice. They freeze
> well, too.
>
I doubt that I'll have to freeze them.

> I also make stuffed shells with a filling of flaked salmon, egg, ricotta
> and spinach in a basil and garlic cream sauce. Not that you'd make it,
> just staying, it's another thing to do with those large pasta shells.

I suppose they would be good with a tuna filling. I have done them with a
pierogi filling. Mashed potatoes with onions and cheese, then smothered with
sautéed onions. Yummy but carby!