Stuffed Shells

Aunt Gerry (Geraldine) cooked for 4 guys in a house on the East Side of St. Paul right across the street from Grandpa and Grandma Lonetti. Her boys reminisce about her cooking abilities often. Lots of hot dishes! (we grew up in the 70’s) But her party specialty is stuffed shells and they they are the best! My sisters and I like to remember Aunt Gerry wearing her leather jacket, long painted nails smoking a cigarette. She would drive us with our cousins piled on top of each other in her gold Cadillac to Sunday school at St. Ambrose Church. She was always so beautiful and still is. 

Ingredients: (read through the entire recipe before you begin-you’ve got options!)

One Batch Bag of Grandpa’s Meatball Mix (¾ cup) 

2 tablespoons olive oil

1 pound ground beef 

12 oz jumbo shells

**2 cups water

**1 (14 ½ oz) can stewed tomatoes

**1 (6 oz) can tomato paste

**1 T beef bouillon

1 (15 oz) ricotta cheese

2 cups shredded mozzarella cheese 

½ cup grated Paremesan cheese 

 ¼ cup fresh parsley (or ⅛ cup dried) 

2 eggs 

Prepare shells according to package directions. Be sure to rinse in cold water so they stop cooking. We also add a bit of oil (1 T) to the pot so they don’t stick as much. 

  In a large skillet over medium-high heat add oil and cook two minutes, then add Grandpa’s Mix and stir and cook two more minutes or until bread crumbs are toasted.  Add ground meat and cook until browned, breaking it apart with your spatula into crumbles. *Stir in water, tomatoes, tomato paste, bouillon. Cover and simmer for 30 minutes. 

*Short cut: You could stop here and use a jar of marinara sauce. 

**Omit if taking shortcut.

In a medium bowl, mix Ricotta cheese, ½ cup Mozzarella cheese, Parmesan cheese, parsley and eggs. Stuff pasta with cheese mixture and arrange in 13X9 baking dish, overlapping slightly. 

Pour meat sauce over top and cover with remaining Mozzarella cheese. 

Cover and bake for 50 minutes until hot and bubbly. Uncover and let stand for 10 minutes to let the cheese set before serving. Makes 6-8 servings. 

When I make stuffed shells I always make 2 and freeze one or give it away. It’s all about having the ingredients, putting one more together takes no time at all. 

Enjoy! 

Stephanie