On 3/7/2019 5:35 AM, Julie Bove wrote:
>
> "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!

If you like tuna, sure. I've never had pierogi's. Potatoes in pasta
never made much sense to me.

Jill