On this chilly Sunday, we wanted something warm and cozy. (Can food be cozy? I think so.) I had some leftover ricotta mixture from Lasagna I made earlier in the week, so stuffed shells sounded perfect. (Some of the proportions may be a little weird, because I had a third of my ricotta mixture left over.)
24 jumbo pasta shells
10 ounces ricotta cheese
2/3 cups mozzarella cheese
1/4 cup parmesan cheese, divided
4 tsp. fresh parsley
1/3 beaten egg
3 cups canned tomatoes
1 cup broccoli (optional)
Cook shells al dente and drain. Preheat oven to 350 degrees.
Combine ricotta cheese, mozzarella cheese, 4 tsp parmesan cheese, parsley, beaten egg (discard remainder of egg), and broccoli (if applicable).
Pour 1 cup tomatoes over bottom of 13 x 9 dish, breaking up tomatoes with fork. Spoon one rounded tsp cheese mixture per shell and place open side up in one layer in pan. Pour remaining tomatoes over and around shells. Sprinkle the remainder of the parmesan cheese over the tomatoes.
Cover with foil and bake for 15-20 minutes.
Now, onto red velvet cupcakes for dessert...