Thursday, August 23, 2012

Mexican Stuffed Shells


Yesterday was the day after our granddaughter's wedding and we were all exhausted. We still had some of the grandchildren, staying with us, and it was a hectic day.  Dinner was not a priority although we did have to eat.  (Strange habit, we have ----- eating).

Stuffed shells goes quickly and is filling and only needs a salad to finish off a quick meal. I cooked, we ate and I walked out of the kitchen, leaving the dishes, something I don't like to do.  Those dishes were an insurmountable task, at that moment.  I washed them, this morning, in a few minutes.  Funny, how being tired changes us so completely.

Mexican Stuffed Shells      
                                                          
1 box gluten-free large shells                                                                                                                                                                                                                                                                                                                     
1/4  teaspoon Mexican chili powder                                                                                                                                                                                                                                      
 1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 large egg, lightly beaten
1 1/2 cups Mexican cheese blend    
1 1/2 cups Marinara sauce                                                                                                                                                                                                                                        

Preheat oven to 375 degrees.                                                                                                                                                                                                                                       

Combine ricotta,  Parmesan, 3/4 cup Mexican cheese, egg, and chili powder. Set aside.

Cook noodles until just pliable.
                                                                                                                                                                                                            
Pour about 1/2 cup of sauce in the bottom of 9" x 13" baking dish; spread evenly. 

Fill each shell with Ricotta mixture.
                        
Top evenly with remaining sauce,

Sprinkle 3/4 cup Mexican cheese on top of sauce.

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6 comments:

  1. Yum! I love any kind of stuffed shells.

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  2. I think I'd like these even more than the typical Italian style stuffed shells. Yum!

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  3. Eating is always a priority when families are together.

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  4. Such a delicious looking dish!
    We'd definitely love this

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  5. What fabulous comfort food - perfect for a family dinner. I love the spicy twist you have added to your delicious stuffed shells recipe.

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