"U.S. Janet B." > wrote in message
...
> 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

Thanks! They were delish!