On Thu, 7 Mar 2019 13:10:01 -0500, jmcquown >
wrote:

>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
I've only had them a couple of times but pretty tasty.
Janet US