Chelsea's Place: Stuffed Shells

I like to cook, but I don't always have time. Sometimes we like to throw something in the oven and eat a short time later. This recipe allows us to do both. I usually do a double batch, we get to have a yummy, fresh dinner, but also freeze a bunch to make later. Yes, we could just go buy frozen stuffed shells, but I think it's cheaper this way.

Also, I don't always use recipes or know the specific sizes of my ingredients because I just know what to buy. Hopefully this recipe will make sense. I promise other recipes will be more instructive. I think. Maybe.

Oh, sometimes I use lasagna noodles or manicotti instead of shells.

Stuffed Shells

Two boxes of jumbo shells, cooked just underdone

Large tub of ricotta cheese

A block of mozzarella cheese shredded (or buy it shredded, you choose)

Jar of paremsean cheese

Two eggs

Spinach (totally optional, add to taste, I didn't use it this time)

Salt and pepper (to taste)

Yummy tomato sauce

Add a touch of oil to the shells, set aside to cool. Heat the oven to 350 degrees.
Mix all of the other ingredients, except for the sauce and some mozz, together, I like to use a large wooden spoon
I use two tablespoons to fill the shells, you could fill a plastic bag, cut a corner, and do it that way (with the lasagna noodles, I spread the cheese on the noodle and roll it up). For a double batch, I usually end up with about half of box of shells unused, I just give them to Pete to eat.
Fill a baking dish with the filled shells, spread some sauce on the top, your left over mozzarella, then cover with foil.
Cook for 30-40 minutes. I don't like my shells crispy, but if you do you can take the foil off for the last 10 minutes. Everything should be molten and steamy when done.
For freezing/storing extra shells: put uncooked shells on a baking sheet and cover in plastic wrap. Freeze for 24 hours, then transfer the shells to freezer bags. I reheat the same way but at 375 degrees for 45 minutes.