Italian Stuffed Shells

These are a once every two weeks kind of deal in our house. They are SOOO good and cheesy and comforting! It really doesn't get any better than this!

Ingredients:

1 Box "Jumbo"Shells
1lb Hamburger Meat, cooked & drained
1 small jar Ragu- Any flavor.
1 Bag Shredded Italian Cheese
1 8 oz box Cream Cheese- Can also use the flavored kinds.
1 Can Diced Tomatoes- I use Italian Style
1/2 C Bread crumbs- seasoned to taste
1 medium onion
2 tbsp Diced Garlic
2 tbsp Italian Seasoning

Preheat oven to 375

Alright! First things first, get your shells cooking. Don't cook them until mushy or completely done, cook them until they are soft enoughh to fill. They will continue to cook as you bake them. I usually only use about 15 shells per meal and put the rest in a ziplock for another day. Now, brown your meat with 1/2 tbsp garlic and 1/2 an onion. (If you like onions....and garlic. If not, you might be a little crazy) Take about 1/2 the meat, maybe more, and place in a separate bowl. Add seasoned breadcrumbs (I season mine with an italian seasoning grinder) and mix well until it resembles raw meatloaf. Set aside. In a separate bowl, add 4 oz of cream cheese and 1 cup of italian shredded cheese. Add in some italian seasoning to this too. When your shells are cooked enough, separate them and place on a cookie sheet or wax paper. Now take your remaining meat, add in the jar of Ragu, Diced tomatoes, and some italian season and set to medium heat, covered. When to shells are cool enough, start filling them. I put a tablespoon of the cheese mixture, then a tablespoon the meat mixture and set them in a pan. When they are all filled and lined up in your pan, ladle on the spaghetti sauce. add some more italian cheese to the top, and cover with foil. Bake about 20-25 minutes, then take the foil off and bake another 10. Serve with galric bread, bread sticks, twists, loafs, whatever you do with your italian. ENJOY! I know we do! So damn good!


Bless This Damn Mess! :-)