Breaking Out of My Shell

This summer I discovered stuffed jumbo pasta shells.  I've known of their existence for years but always thought they would be too much work to make.  I was wrong - they are so easy and really don't take much time at all to prepare.

Here are a couple more new recipes.  Recipe #19:

Stuffed Beef & Spinach Shells

Table of Contents:
- 1 pkg jumbo pasta shells
- 1 lb. ground beef or turkey (I only used about 1/2 that amount)
- 1 pkg frozen, chopped spinach, thawed and well drained
- 1 onion, diced
- 8 oz. pkg. reduced fat cream cheese, softened
- 1 small can mushroom pieces, drained
- 1/2 - 1 c. Mozerella cheese
- 1 egg
- salt, pepper to taste
- 1 jar of you favorite pasta sauce (I used Ragu Tomato & Basil)

How To:
Cook shells according to package directions, drain and rinse with cold water to cool.  Brown meat and diced onion; drain.  In large bowl combine all ingredients (except sauce); season to taste.  Pour about 1/3  jar of the pasta sauce in greased 9x13 baking dish.  Stuff each shell with about 1 T. of the meat and cheese mixture.  Place in baking dish and cover with remaining pasta sauce and additional Mozerella cheese if desired.  Cover  tightly with foil; bake in 350 degree oven for approximately 1 hour.

The Outcome:
These are so good and super-simple to prepare.  The recipe I used said the shells freeze beautifully.  You just stuff and freeze, then add the sauce when ready to cook.  I have not done this yet, but since I am becoming a real fan of a make ahead freezer meal I will probably try it sometime.

Moving on with The Resolution - Recipe #20:

Mexican Stuffed Shells

Table of Contents:
- 12 pasta jumbo stuffing shells, cooked and drained
- 1 1/2 lb ground beef (again only used about 1/2 this amount)
- 1 jar (16 oz.) mild or medium picante sauce
- 1/2 cup water
- 1 can (8 oz) tomato sauce
- 1 can (4 oz.) chopped green chiles, drained
- 1 cup Monterey Jack cheese, grated
- 1 can (2.8 oz) Durkee French fried onions

How To:
Cook pasta shells according to package directions; drain and rinse with cold water to cool.  Brown ground beef; drain.  Combine picante sauce, water and tomato sauce.  Stir 1/2 cup of sauce mixture into beef mixture along with the chiles, 1/2 cup of the cheese, and 1/2 can of the French fried onions; mix well.  Pour 1/2 of the remaining sauce mixture in greased medium sized baking dish.  Stuff cook shells with ground beef mixture.  Arrange shells in baking dish; pour remaining sauce over shells.  Cover tightly with foil and bake at 350 degrees for 30 minutes.  Top with remaining cheese and onions; bake, uncovered 5 minutes longer.


The Outcome:
Love these!!  I have made these several times and The Drummer Guy is enthusiastically in favor of having this dish frequently.  Can do!