Main Dish · Pasta · Recipes · Vegetarian

a new house, a homecoming, and stuffed shells

Toy and Sondi got the keys to their new house while Toy was out of town for work last week .  We had to wait for her to come home before we could celebrate.

And then there is the tradition of the going away dinner and the welcome home dinner for whoever happens to be  traveling, in this case it was Toy.  Sondi made blue cheese stuffed burgers for Toy’s going away dinner.  I volunteered to make the stuffed shells for her welcome home dinner.

You could make your own marinara sauce, and mozarella, and ricotta if you really wanted to for this dish.  I’ll do that next time.  Maybe.

Stuffed Shells with Marinara Sauce

  • 1-28 ounce jar of marinara (Rao’s is my favorite)
  • 1 box jumbo shells
  • 2 pounds whole milk ricotta
  • 1 cup freshly grated parmigiano-reggiano
  • 1 bunch fresh basil, cut into thin strips (chiffonade)
  • freshly grated nutmeg
  • 4 egg yolks
  • salt and pepper
  • crushed red pepper
  • 1 cup grated whole milk mozzarella

Add the pasta to a stock pot of salted boiling water and cook for 6 minutes.

Combine the ricotta, parmigiano reggiano, nutmeg, and egg yolks.  Fold in the basil.  Season to taste with salt and pepper.

Add 1/3 of the jar of marinara to a 12X9″ baking dish.  Fill the shells with the ricotta mixture.  Top with remaining marinara, mozzarella and a sprinkle of crushed red pepper.

Bake in a 350 degree oven for 25-30 minutes.

Toy and Sondi’s new house.

Woohooo!!!  The champagne was mighty fine…

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