Cheese Stuffed Shells

Cheese Stuffed Shells

1 1/2 pounds part-skim ricotta cheese

1 pound whole milk mozzarella cheese, grated

6 ounces grated parmesan cheese, divided
2 eggs, beaten
1/4 cup fresh parsley, chopped
salt and pepper, to taste
3 dozen large pasta shells, cooked according to directions on box, See note
marinara sauce (recipe follows)
meaty spaghetti sauce (recipe follows)

Preheat oven to 350 degrees. Combine the first 5 ingredients (using only half the parmesan cheese) in a mixing bowl. Spread 1 cup of marinara sauce on the bottom of each of two lightly greased 9x13" baking dishes. Stuff each pasta shell with about 2 tablespoons of the filling. Place half of shells in each pan. Put remaining marinara sauce over the tops of the shells. Cover and bake for 45 minutes; uncover, sprinkle with remaining parmesan cheese and bake another 10 to 15 minutes. Serve with hot meaty spaghetti sauce on the side.

This will serve 12 people easily, and more if you plan to serve a few appetizers before the meal.  Serve with a crispy tossed salad and crunchy bread.

Note: Plan to cook a few extra shells because sometimes they fall apart in cooking. Best brand to use is Barilla (I find those at Target)

Marinara Sauce:
2 tablespoons olive oil
1 small onion, finely chopped
1 cloves garlic, finely chopped
1 stalk celery, finely chopped
1 carrot, peeled and finely chopped
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 32-ounce cans crushed tomatoes
1 8-ounce can tomato sauce
1 dried bay leaf

In a medium casserole pot, heat the oil over medium heat. Add the onions and garlic and saute' until the onions are translucent, about 10 minutes. Add the celery, carrots, salt and pepper, and saute' until the vegetables are soft, about 10 minutes. Add the crushed tomatoes, sauce and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste.
(Sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Meaty Spaghetti Sauce:
1/2 pound Italian sausage (hot or mild)
3/4 pound ground chuck
1 medium onion, chopped
1 clove garlic, minced
1/2 tablespoon basil
1/2 tablespoon oregano
1/2 tablespoon parsley flakes
1 large can (28 oz) tomato sauce
1 regular can (14.5 oz) crushed tomatoes (Hard to find, may have to just use half of a large can)

Brown the meats with the onions; drain well. Add garlic and other ingredients. Simmer several hours...stirring once in a while.
(Sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)