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Stuffed Shells
Stuffed Shells

Before you jump to Stuffed Shells recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And also Conserve Money In The Kitchen.

Remember when the only individuals who cared about the environment were tree huggers as well as hippies? Those days are over, and it seems we all comprehend our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living much more environmentally friendly we won’t be able to correct the problems of the environment. Each and every family ought to start creating changes that are environmentally friendly and they have to do this soon. The kitchen area is a good place to start saving energy by going a lot more green.

A lot of electrical power is wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. You can certainly save up to 60% on energy whenever you get a new one, in comparison with those from longer than ten years ago. The appropriate temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use much less electricity. Checking that the condenser is actually clean, which means that the motor needs to work less frequently, will also save electricity.

From the above it ought to be obvious that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Eco-friendly living is not that hard. Largely, all it requires is a little common sense.

We hope you got insight from reading it, now let’s go back to stuffed shells recipe. To make stuffed shells you need 14 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to prepare Stuffed Shells:
  1. Use jumbo pasta shells
  2. Provide small onions
  3. Prepare butter/margarine
  4. Prepare egg whites (or 1/3 cup egg beaters or equivalent)
  5. Take skim milk ricotta
  6. Use bag part skim mozzarella
  7. Get parmesan or romano cheese
  8. Prepare sugar
  9. You need garlic powder
  10. Take salt x2
  11. Get pepper
  12. Provide spinach (2 oz.)
  13. You need can Redpack crushed tomatoes (or 2 cans plum tomatoes)
  14. Take dried basil
Instructions to make Stuffed Shells:
  1. Get the sauce cooking. Melt butter/margarine in medium pot (or slow cooker) on LOW HEAT, mince onions as fine as possible and add to pot with the butter. Let simmer for 2 minutes to blanch onions.
  2. Mix dried basil with a 1/4 cup of water and microwave in a cup for 45 seconds. This will make a basil "tea". Strain and add basil "tea" to the sauce.
  3. Add cans of tomatoes, basil "tea", pepper, sugar and 1/8 tsp. salt to pot and let simmer at least an hour (or two). Add more sugar if you like it sweeter.
  4. Boil the shells and let cool being careful not to get them torn up.
  5. Mix thourloughly the ricotta, parmesan, eggs, garlic powder, 4 oz. mozzarella and cleaned spinach (remove the stems!). I used about a quarter of a bag of spinach.
  6. Preheat oven to 350 degrees. Add several ladles of the tomato sauce to a casserole dish. Stuff the shells with cheese mixture and line the casserole dish with stuffed shells.
  7. Pour a few more ladles of the tomato sauce over the shells. Cover the dish with foil, poke a hole in the middle to vent. Be careful not to let the tomato sauce get on the foil as it will dissolve the foil! Bake covered for 40 minutes.
  8. Uncover and top cooked shells with the rest of the mozzarella cheese. Cook another 10 minutes.
  9. Let cool 5 minutes then serve!
  10. I've also made this by adding a half pound of hot sausage (or ground beef or even pepperoni) to the sauce. But, the vegetarian version is remarkable. The only really fattening part is the butter/margarine. I don't like using olive oil as it has a distinctly different taste than the more pungent flavor of butter/margarine. Feel free to use either parmesan or romano cheese. Pecorino romano is by far the best to use if you can.

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