On Thursday, March 7, 2019 at 1:10:12 PM UTC-5, Jill McQuown 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.Â* 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).Â* 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.Â* I
> >> don't do it very often but stuffed shells are quite nice.Â* 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.Â* 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

we used to eat perogis every once in a while. very tasty. mum made paprikash potatoes for the filling.