I want to try that too, Mommy Mo!

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Jennifer

"Every Saint Has A Past,
Every Sinner Has A Future"

> Stuffed Shells!!! Without the icky poo ricotta!!!
>

Thanks MommyMo....... finally got a good enough stuffed shell recipe to inspire me - LOL.

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....... eat mo' grits

I like ricotta a lot and we always add mozzarella with it to stuffed shells. I think I use the recipe that comes with the shells on the box. I have found the texture to be grainy but it doesn't bother me, whereas I can't stand cottage cheese. Maybe I would say ricotta strikes me as a bit gritty.

I found this recipe online and the heading for the post was just so cute:

Stuffed Shells!!! Without the icky poo ricotta!!!
http://confessionsofaculinaryvirgin.blogspot.com/2009/06/stuffed-shells-without-icky-poo-ricotta.html

Stuffed Shells
Ingredients:
18-24 jumbo pasta shells
1 lb ground turkey or ground beef
1 jar (26 oz.) of your favorite spaghetti sauce
1/4 cup Italian style breadcrumbs
1 egg...beaten
1/2 cup of grated Parmesan cheese
8 oz mozzarella or Italian blend cheese
1 small diced onion
1 garlic clove... diced
8 oz can of tomato sauce

Directions:

* Preheat oven to 400 degrees.
* Bring a nice size pot of water to boiling and add 18 to 24 jumbo shells to the water. Salt and bring back to a boil. Cook for about 12-14 minutes. DO NOT OVERCOOK -> this will cause the shells to rip apart.
* In the meantime brown your turkey/ground beef along with EVOO, one turn of the pan, with the onions and garlic. Break up into crumbles as the mixture cooks.
* In a large bowl, combine the mozzarella cheese, Italian bread crumbs, and the beaten egg. Set aside.
* Once the meat mixture is complete, drain, and combine with the mozzarella mixture being sure to incorporate all the ingredients well. The cheese will begin to melt which is fine.
* Drain your shells and allow to cool for just a bit.
* Combine your pasta sauce and tomato sauce together and pour about 1/4 of the mixture on the bottom of a 9 x 13 baking dish.
* Place your shells on top of the mixture and begin to stuff with the mozzarella mixture.
* Pour the remaining sauce on top of the shells, sprinkle with the parmesan cheese and back 20-25 minutes until bubbly!
* Take out and serve with salad! EnJoY!


Pointers:
1. You may incorporate some fresh herbs into your meat mixture or a dried Italian seasoning blend if you prefer.
2. This recipe freezes well~you can make it ahead of time and reheat when ever you need it!
3. Make sure to boil a few extra shells just in case some break.
4. If you have extra of the meat mixture, feel free to sprinkle this around the shells.
5. If you like ricotta cheese you can eliminate the mozzarella and add the ricotta instead.

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Worries go down better with soup. ~Jewish Proverb

I have used cottage cheese instead of Ricotta with good success. Small curd seems to work the best.

It makes sense, Mom. I just made a pepperoni lasagna with cottage cheese (small curd) because that's what the recipe called for and I noticed it was less curd-ey (lol) than the ricotta. I think ricotta gives a little more sweetness that I like, though.
Some people describe the texture of ricotta as "grainy".
Has anyone tried to puree the ricotta in a blender before using it, or would that make it too soupy?

--
Jennifer

"Every Saint Has A Past,
Every Sinner Has A Future"

Hi Elissa,

I've been dying to try this recipe:

http://www.bettycrocker.com/recipes.aspx/mexi-shells

I've made other shell recipes, but they usually have ricotta in them.

You can also make mini lasagnas with the shells. Stuff cooked shells with a mixture of:

-cheese (shredded colby, mozzarella, sharp cheddar, etc)
-meat (ground beef, ground turkey, ground pork, ground chicken, sausage with casing removed)
-sauce (your own, marinara, Alfredo, etc)

then layer more sauce and cheese on top. Bake until bubbly!

If you mix the Ricotta cheese with mozzarella it does take some of the curdiness out (don't know a better word for it..sorry.) When I make lasagna I mix a good amount of mozzarella with ricotta for one layer...and my family prefers it because there are not as many curds. Ricotta keeps the shells light. I think if you use something other then ricotta or cottage cheese your shells would become to heavy. Try the combo! Make sure it is hot so the cheese melts properly too!

I love ricotta.....can eat it out of the container with a spoon-lol! I think softened cream cheese mixed with mozzarella and provolone or Parmesan cheese would be good too.

--
Jennifer

"Every Saint Has A Past,
Every Sinner Has A Future"