Stuffed Shells

375o 45 minutes to 1 hour



2 lbs ground chuck

2 large cans crushed tomatoes

1 medium can diced tomatoes

2 medium cans tomato sauce (keep one sauce on side)

½ cup onion, chopped

2 Tbsp fresh garlic, minced

1 tsp salt

1 tsp pepper

1 lb (box) jumbo pasta shells

1 12oz cottage cheese

1 15oz ricotta cheese

¾ cup parmesan cheese

1 10oz package frozen chopped spinach

2 Tbsp chives

2 Tbsp parsley

¼ tsp pepper

¼ tsp salt

1 cup (4oz) mozzarella cheese

1 quart ziplock bag

In a medium pot over high heat, cook shells with 1 tsp salt until el dente

When done, use a strainer to get the water off shells, rinse with cool water
In a large pot, cook ground chuck, add in salt & pepper until browned

Add onions and garlic, cook until onions are soft

Add in the crushed and diced tomatoes and ONE can tomato sauce

Let simmer on low
Shell filling

In mixer, combine cottage, ricotta and parmesan cheese

Squeeze the water out of the spinach and add to cheese mixture

Add in the chives, parsley, pepper and salt

Blend well

Cut the ziplock bag at one bottom corner (this will be your hole to fill the shells)

Using a large spoon, put the cheese mixture into the bag and zip to close

In a large baking dish, place a layer of the sauce on the bottom

Grab a shell and fill with the cheese mixture

Line shells into the baking dish

Cover with sauce mixture (add the other can of tomato sauce, if it looks dry)

Cover sauce with shredded mozzarella (and more parmesan, if wanted)

NOTE:  you probably will NOT have enough cheese mixture for all the shells.  I just place the empty shells left over into the baking dish too.
NOTE:  you can also freeze this for future (do not bake first).  Use an aluminum pan instead and adjust baking time if you are taking straight out of the freezer to cook.