{"id":2677,"date":"2011-10-02T16:44:53","date_gmt":"2011-10-02T21:44:53","guid":{"rendered":"http:\/\/www.bupkis.org\/?page_id=2677"},"modified":"2018-09-21T08:39:55","modified_gmt":"2018-09-21T13:39:55","slug":"baked-stuffed-shells-with-cheese","status":"publish","type":"page","link":"https:\/\/www.bupkis.org\/index.php\/recipes-2\/entrees\/baked-stuffed-shells-with-cheese","title":{"rendered":"Baked Stuffed Shells with Cheese"},"content":{"rendered":"

This is a very satisfying, easy to make recipe that freezes beautifully and is great for making ahead, then reheating and serving with some fresh bread and a nice red wine, after a long day at work.<\/p>\n

This is based on the Baked Stuffed Shells recipe from the P&R Jumbo Stuffed Shells box (or Ronzoni), except that I tripled the recipe and added more parsley, mozzarella and sauce.<\/p>\n

It looks like you’re making a lot of food, and you are, however the prep work is nearly identical, regardless of how many you’re making, so I like to make a lot then freeze it, then reheat whenever I want some.<\/p>\n

\"Baked<\/a>
Baked Stuffed Shells<\/figcaption><\/figure>\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients<\/strong>:<\/td>\n<\/tr>\n
2<\/td>\n12 Oz Packages<\/td>\nJumbo Shells<\/td>\n<\/tr>\n
8<\/td>\nCups<\/td>\nWhole Milk or Part Skim Ricotta<\/td>\n<\/tr>\n
12<\/td>\nCups<\/td>\nLow Moisture, Part Skim Mozzerella<\/td>\n<\/tr>\n
1<\/td>\nCup<\/td>\nGrated Parmigiano-Reggiano<\/td>\n<\/tr>\n
4<\/td>\nLarge<\/td>\nEggs<\/td>\n<\/tr>\n
1<\/td>\nCup<\/td>\nFinely Chopped Parsley<\/td>\n<\/tr>\n
1<\/td>\nTsp<\/td>\nKosher Salt<\/td>\n<\/tr>\n
1\/2<\/td>\nTsp<\/td>\nFresh Ground Pepper<\/td>\n<\/tr>\n
1\/4<\/td>\nTsp<\/td>\nFreshly Grated Nutmeg<\/td>\n<\/tr>\n
4<\/td>\n26 Ounce Jars<\/td>\nSpaghetti Sauce<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n