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.

Linked to Weekend Potluck    Gallery of Favorites        Friday Food       Sweet Saturday                       Friday Favorites  
Foodie Friday         Friday Chaos                    Pennywise Platter

Comments

  1. NupurAugust 23, 2012 at 5:41 PM

    looks wonderful...

    ReplyDelete
  2. AnonymousAugust 23, 2012 at 8:43 PM

    Yum! I love any kind of stuffed shells.

    ReplyDelete
  3. Michelle BAugust 24, 2012 at 10:35 AM

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

    ReplyDelete
  4. That GirlAugust 25, 2012 at 12:05 AM

    Eating is always a priority when families are together.

    ReplyDelete
  5. WinnieAugust 25, 2012 at 4:45 PM

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

    ReplyDelete
  6. April J HarrisAugust 29, 2012 at 12:04 PM

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

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I
Read more