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Stuffed shells for dinner.
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Julie Bove
Mar 7, 2019, 12:54:58 AM3/7/19
to
I realized in looking at a recipe that I've been making stuffed shells
wrong! I always left the open part at the top. I looked at Ree Drummond's
recipe just to get the bake time. But I noticed that she said to cook the
shells until halfway done, then stuff and put the open side down! Perfect!
Other than that, just winged it. Used a huge jar of Prego sauce that I got
for cheap. I don't normally buy that stuff but the price was excellent and
one jar was enough for two pans. The filling was a large container of
ricotta mixed with chopped spinach that I had cooked down in a little olive
oil, dried parsley, oregano, black pepper and whatever Italian cheese I had.
A mix of Parmesan, Romano, Asia go and Mozzarella. Ree said to under fill
the shells. I didn't. I overstuffed them. Did not quite use all of the
pasta. A few pieces were broken too much. I know I could have tossed them in
here and there or saved them for soup, but I didn't.
Put a good amount of sauce down, then the filled shells, then covered in
more sauce, a goodly amount of more shredded cheese. Baked at 350 degrees
for about 30 min, Yum! And enough for leftovers.
Also made a salad with all kinds of veggies, black olives, pecans and Feta.
wrong! I always left the open part at the top. I looked at Ree Drummond's
recipe just to get the bake time. But I noticed that she said to cook the
shells until halfway done, then stuff and put the open side down! Perfect!
Other than that, just winged it. Used a huge jar of Prego sauce that I got
for cheap. I don't normally buy that stuff but the price was excellent and
one jar was enough for two pans. The filling was a large container of
ricotta mixed with chopped spinach that I had cooked down in a little olive
oil, dried parsley, oregano, black pepper and whatever Italian cheese I had.
A mix of Parmesan, Romano, Asia go and Mozzarella. Ree said to under fill
the shells. I didn't. I overstuffed them. Did not quite use all of the
pasta. A few pieces were broken too much. I know I could have tossed them in
here and there or saved them for soup, but I didn't.
Put a good amount of sauce down, then the filled shells, then covered in
more sauce, a goodly amount of more shredded cheese. Baked at 350 degrees
for about 30 min, Yum! And enough for leftovers.
Also made a salad with all kinds of veggies, black olives, pecans and Feta.
jmcquown
Mar 7, 2019, 1:08:49 AM3/7/19
to
On 3/7/2019 12:54 AM, Julie Bove wrote:
> I realized in looking at a recipe that I've been making stuffed shells
> wrong! I always left the open part at the top. I looked at Ree
> Drummond's recipe just to get the bake time. But I noticed that she said
> to cook the shells until halfway done, then stuff and put the open side
> down! Perfect!
>
I never had a problem with them facing UP. Don't know what's going on
> I realized in looking at a recipe that I've been making stuffed shells
> wrong! I always left the open part at the top. I looked at Ree
> Drummond's recipe just to get the bake time. But I noticed that she said
> to cook the shells until halfway done, then stuff and put the open side
> down! Perfect!
>
with you or Ree Drummond.
> Other than that, just winged it. Used a huge jar of Prego sauce that I
> got for cheap. I don't normally buy that stuff but the price was
> excellent and one jar was enough for two pans.
> The filling was a large
> container of ricotta mixed with chopped spinach that I had cooked down
> in a little olive oil, dried parsley, oregano, black pepper and whatever
> Italian cheese I had. A mix of Parmesan, Romano, Asia go and Mozzarella.
> Ree said to under fill the shells. I didn't. I overstuffed them. Did not
> quite use all of the pasta. A few pieces were broken too much. I know I
> could have tossed them in here and there or saved them for soup, but I
> didn't.
>
> Put a good amount of sauce down, then the filled shells, then covered in
> more sauce, a goodly amount of more shredded cheese. Baked at 350
> degrees for about 30 min, Yum! And enough for leftovers.
>
> Also made a salad with all kinds of veggies, black olives, pecans and Feta.
don't do it very often but stuffed shells are quite nice. They freeze
well, too.
I also make stuffed shells with a filling of flaked salmon, egg, ricotta
and spinach in a basil and garlic cream sauce. Not that you'd make it,
just staying, it's another thing to do with those large pasta shells.
Jill
Jill
U.S. Janet B.
Mar 7, 2019, 3:50:51 AM3/7/19
to
while now. Soon, I think. I've got a thawed chuck roast in the
fridge that I have to make into pot roast first. Thanks for the idea.
Janet US
Julie Bove
Mar 7, 2019, 5:35:56 AM3/7/19
to
"jmcquown" <j_mc...@comcast.net> wrote in message
news:Oz2gE.67216$UU5....@fx13.iad...
> On 3/7/2019 12:54 AM, Julie Bove wrote:
>> I realized in looking at a recipe that I've been making stuffed shells
>> wrong! I always left the open part at the top. I looked at Ree Drummond's
>> recipe just to get the bake time. But I noticed that she said to cook the
>> shells until halfway done, then stuff and put the open side down!
>> Perfect!
>>
> I never had a problem with them facing UP. Don't know what's going on
> with you or Ree Drummond.
I don't think I had a problem with them that way either except that the
>> I realized in looking at a recipe that I've been making stuffed shells
>> wrong! I always left the open part at the top. I looked at Ree Drummond's
>> recipe just to get the bake time. But I noticed that she said to cook the
>> shells until halfway done, then stuff and put the open side down!
>> Perfect!
>>
> I never had a problem with them facing UP. Don't know what's going on
> with you or Ree Drummond.
presentation was much nicer this way.
>
>> Other than that, just winged it. Used a huge jar of Prego sauce that I
>> got for cheap. I don't normally buy that stuff but the price was
>> excellent and one jar was enough for two pans.
>
> Sure you do (buy it). Not to worry, lots of people do.
Not usually that brand.
>> Other than that, just winged it. Used a huge jar of Prego sauce that I
>> got for cheap. I don't normally buy that stuff but the price was
>> excellent and one jar was enough for two pans.
>
> Sure you do (buy it). Not to worry, lots of people do.
>
>> The filling was a large container of ricotta mixed with chopped spinach
>> that I had cooked down in a little olive oil, dried parsley, oregano,
>> black pepper and whatever Italian cheese I had. A mix of Parmesan,
>> Romano, Asia go and Mozzarella. Ree said to under fill the shells. I
>> didn't. I overstuffed them. Did not quite use all of the pasta. A few
>> pieces were broken too much. I know I could have tossed them in here and
>> there or saved them for soup, but I didn't.
>>
>> Put a good amount of sauce down, then the filled shells, then covered in
>> more sauce, a goodly amount of more shredded cheese. Baked at 350 degrees
>> for about 30 min, Yum! And enough for leftovers.
>>
>> Also made a salad with all kinds of veggies, black olives, pecans and
>> Feta.
>
> I like the cheeses and spinach in the shells with the tomato sauce. I
> don't do it very often but stuffed shells are quite nice. They freeze
> well, too.
>
I doubt that I'll have to freeze them.
>> The filling was a large container of ricotta mixed with chopped spinach
>> that I had cooked down in a little olive oil, dried parsley, oregano,
>> black pepper and whatever Italian cheese I had. A mix of Parmesan,
>> Romano, Asia go and Mozzarella. Ree said to under fill the shells. I
>> didn't. I overstuffed them. Did not quite use all of the pasta. A few
>> pieces were broken too much. I know I could have tossed them in here and
>> there or saved them for soup, but I didn't.
>>
>> Put a good amount of sauce down, then the filled shells, then covered in
>> more sauce, a goodly amount of more shredded cheese. Baked at 350 degrees
>> for about 30 min, Yum! And enough for leftovers.
>>
>> Also made a salad with all kinds of veggies, black olives, pecans and
>> Feta.
>
> I like the cheeses and spinach in the shells with the tomato sauce. I
> don't do it very often but stuffed shells are quite nice. They freeze
> well, too.
>
> I also make stuffed shells with a filling of flaked salmon, egg, ricotta
> and spinach in a basil and garlic cream sauce. Not that you'd make it,
> just staying, it's another thing to do with those large pasta shells.
pierogi filling. Mashed potatoes with onions and cheese, then smothered with
sautéed onions. Yummy but carby!
Julie Bove
Mar 7, 2019, 5:36:24 AM3/7/19
to
"U.S. Janet B." <J...@nospam.com> wrote in message
news:fnm18ed3ji4mvkjtl...@4ax.com...
jmcquown
Mar 7, 2019, 1:10:12 PM3/7/19
to
never made much sense to me.
Jill
Bruce
Mar 7, 2019, 1:17:08 PM3/7/19
to
On Thu, 7 Mar 2019 13:10:01 -0500, jmcquown <j_mc...@comcast.net>
wrote:
>On 3/7/2019 5:35 AM, Julie Bove wrote:
>>
>> "jmcquown" <j_mc...@comcast.net> wrote in message
>> news:Oz2gE.67216$UU5....@fx13.iad...
sounds a bit boring.
wrote:
>On 3/7/2019 5:35 AM, Julie Bove wrote:
>>
>> "jmcquown" <j_mc...@comcast.net> wrote in message
>> news:Oz2gE.67216$UU5....@fx13.iad...
>>> I also make stuffed shells with a filling of flaked salmon, egg,
>>> ricotta and spinach in a basil and garlic cream sauce. Not that you'd
>>> make it, just staying, it's another thing to do with those large pasta
>>> shells.
>>
>> I suppose they would be good with a tuna filling. I have done them with
>> a pierogi filling. Mashed potatoes with onions and cheese, then
>> smothered with sautéed onions. Yummy but carby!
>
>If you like tuna, sure. I've never had pierogi's. Potatoes in pasta
>never made much sense to me.
I've had lots of pirogi, but never with a filling of potato. That
>>> ricotta and spinach in a basil and garlic cream sauce. Not that you'd
>>> make it, just staying, it's another thing to do with those large pasta
>>> shells.
>>
>> I suppose they would be good with a tuna filling. I have done them with
>> a pierogi filling. Mashed potatoes with onions and cheese, then
>> smothered with sautéed onions. Yummy but carby!
>
>If you like tuna, sure. I've never had pierogi's. Potatoes in pasta
>never made much sense to me.
sounds a bit boring.
U.S. Janet B.
Mar 7, 2019, 1:47:17 PM3/7/19
to
Janet US
Dave Smith
Mar 7, 2019, 2:13:32 PM3/7/19
to
On 2019-03-07 1:10 p.m., jmcquown wrote:
>> I suppose they would be good with a tuna filling. I have done them
>> with a pierogi filling. Mashed potatoes with onions and cheese, then
>> smothered with sautéed onions. Yummy but carby!
>
> If you like tuna, sure. I've never had pierogi's. Potatoes in pasta
> never made much sense to me.
>
You don't know what you are missing. They are delicious. It is not just
>> I suppose they would be good with a tuna filling. I have done them
>> with a pierogi filling. Mashed potatoes with onions and cheese, then
>> smothered with sautéed onions. Yummy but carby!
>
> If you like tuna, sure. I've never had pierogi's. Potatoes in pasta
> never made much sense to me.
>
potato. They usually have cheese. I had a friend whose mother sometimes
made them with sauerkraut. I have a neigbhoour with a Polish and
Ukrainian background. She has a huge family and often hosts large
family parties and includes friends and neighbours. She will spend a day
or two preparing hundreds of those tasty little things.
jmcquown
Mar 7, 2019, 2:52:28 PM3/7/19
to
mashed potatoes in pasta is still not something I'm interested in.
Jill
graham
Mar 7, 2019, 2:54:56 PM3/7/19
to
are hungry again!
S Viemeister
Mar 7, 2019, 3:05:42 PM3/7/19
to
On 3/7/2019 1:17 PM, Bruce wrote:
> I've had lots of pirogi, but never with a filling of potato. That
> sounds a bit boring.
>
Not always just potato - they often also contain onion, or cheese, or
> I've had lots of pirogi, but never with a filling of potato. That
> sounds a bit boring.
>
cabbage.
A Moose in Love
Mar 7, 2019, 3:12:37 PM3/7/19
to
Cindy Hamilton
Mar 7, 2019, 3:28:27 PM3/7/19
to
On Thursday, March 7, 2019 at 1:10:12 PM UTC-5, Jill McQuown wrote:
> If you like tuna, sure. I've never had pierogi's. Potatoes in pasta
> never made much sense to me.
>
> Jill
Not all pierogi are filled with potato. I prefer cabbage, mushroom,
> never made much sense to me.
>
> Jill
and/or sauerkraut. Pork is nice, too.
Cindy Hamilton
Boron Elgar
Mar 7, 2019, 3:52:33 PM3/7/19
to
Bruce
Mar 7, 2019, 4:04:19 PM3/7/19
to
flavour.
Bruce
Mar 7, 2019, 4:05:06 PM3/7/19
to
On Thu, 7 Mar 2019 14:15:24 -0500, Dave Smith
<adavid...@sympatico.ca> wrote:
>On 2019-03-07 1:10 p.m., jmcquown wrote:
>
>>> I suppose they would be good with a tuna filling. I have done them
>>> with a pierogi filling. Mashed potatoes with onions and cheese, then
>>> smothered with sautéed onions. Yummy but carby!
>>
>> If you like tuna, sure. I've never had pierogi's. Potatoes in pasta
>> never made much sense to me.
>>
>
>You don't know what you are missing. They are delicious. It is not just
>potato. They usually have cheese. I had a friend
You must have an entire army of friends.
<adavid...@sympatico.ca> wrote:
>On 2019-03-07 1:10 p.m., jmcquown wrote:
>
>>> I suppose they would be good with a tuna filling. I have done them
>>> with a pierogi filling. Mashed potatoes with onions and cheese, then
>>> smothered with sautéed onions. Yummy but carby!
>>
>> If you like tuna, sure. I've never had pierogi's. Potatoes in pasta
>> never made much sense to me.
>>
>
>You don't know what you are missing. They are delicious. It is not just
>potato. They usually have cheese. I had a friend
Cindy Hamilton
Mar 7, 2019, 4:05:50 PM3/7/19
to
had them for decades.
I didn't get any paczki this year. Totally forgot to go to the bakery.
Cindy Hamilton
Boron Elgar
Mar 7, 2019, 6:25:46 PM3/7/19
to
On Thu, 7 Mar 2019 13:05:47 -0800 (PST), Cindy Hamilton
environs. There is only one place within half an hour of me that
would carry them, and they are primarily a Polish deli - a great one,
mind you, with wonderful meat+2 carry out meals - but they bring in
all their baked goods from elsewhere.
There is, however, a large Polish neighborhood in the other direction
from the above deli and had I the foresight to go there, I'd have
found the paczki in several decent bakeries.
When I want the kinds of dinners I used to be able to get when invited
to school chums' to eat, I go to this place:
http://royalwarsaw.com/
<angelica...@yahoo.com> wrote:
>On Thursday, March 7, 2019 at 3:52:33 PM UTC-5, Boron Elgar wrote:
>> On Thu, 7 Mar 2019 12:28:23 -0800 (PST), Cindy Hamilton
>> <angelica...@yahoo.com> wrote:
>>
>> >On Thursday, March 7, 2019 at 1:10:12 PM UTC-5, Jill McQuown wrote:
>> >
>> >> If you like tuna, sure. I've never had pierogi's. Potatoes in pasta
>> >> never made much sense to me.
>> >>
>> >> Jill
>> >
>> >Not all pierogi are filled with potato. I prefer cabbage, mushroom,
>> >and/or sauerkraut. Pork is nice, too.
>> >
>> >Cindy Hamilton
>>
>> Cherry is good, too.
>
>I like prune pierogi for dessert, or at least I used to. I haven't
>had them for decades.
Prune are great. I haven't had them for ages, either.
>On Thursday, March 7, 2019 at 3:52:33 PM UTC-5, Boron Elgar wrote:
>> On Thu, 7 Mar 2019 12:28:23 -0800 (PST), Cindy Hamilton
>> <angelica...@yahoo.com> wrote:
>>
>> >On Thursday, March 7, 2019 at 1:10:12 PM UTC-5, Jill McQuown wrote:
>> >
>> >> If you like tuna, sure. I've never had pierogi's. Potatoes in pasta
>> >> never made much sense to me.
>> >>
>> >> Jill
>> >
>> >Not all pierogi are filled with potato. I prefer cabbage, mushroom,
>> >and/or sauerkraut. Pork is nice, too.
>> >
>> >Cindy Hamilton
>>
>> Cherry is good, too.
>
>I like prune pierogi for dessert, or at least I used to. I haven't
>had them for decades.
>
>I didn't get any paczki this year. Totally forgot to go to the bakery.
>
>Cindy Hamilton
Paczki are much harder to get around here than back home in Detroit or
>I didn't get any paczki this year. Totally forgot to go to the bakery.
>
>Cindy Hamilton
environs. There is only one place within half an hour of me that
would carry them, and they are primarily a Polish deli - a great one,
mind you, with wonderful meat+2 carry out meals - but they bring in
all their baked goods from elsewhere.
There is, however, a large Polish neighborhood in the other direction
from the above deli and had I the foresight to go there, I'd have
found the paczki in several decent bakeries.
When I want the kinds of dinners I used to be able to get when invited
to school chums' to eat, I go to this place:
http://royalwarsaw.com/
Julie Bove
Mar 8, 2019, 2:34:33 AM3/8/19
to
"Boron Elgar" <boron...@hotmail.com> wrote in message
news:lk938et6g2nlv926m...@4ax.com...
Janet
Mar 8, 2019, 5:16:25 AM3/8/19
to
In article <86e44a16-0afa-44c9...@googlegroups.com>,
angelica...@yahoo.com says...
There's a Polish chef at our local pub who sometimes puts pierogis on
the menu; don't think I've ever had the same filling twice. They're all
delicious.
Janet UK
angelica...@yahoo.com says...
the menu; don't think I've ever had the same filling twice. They're all
delicious.
Janet UK
Janet
Mar 8, 2019, 5:18:33 AM3/8/19
to
col...@gmail.com
Mar 8, 2019, 12:51:45 PM3/8/19
to
I have used medium shell macaroni to make spaghetti, they get pretty big cooked.
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