Stuffed Shells with homemade red sauce

 Nothing says lovin like cheese, sauce, and shells in your oven...                                                                       Ingredients                                                                 Sauce Ingredients  Olive Oil  Medium sweet onion  2-3 cloves of garlic  tsp of Italian Seasoning  0.25 red pepper flakes  26-30 oz of Crushed Tomatoes  2 tsp of tomato paste  0.5 cup of water  0.25 cup of Parmesan Cheese                                                               Shells Ingredients  5-6 OZ of jumbo pasta shells  cup (or so) good quality mozarella  0.5 cup of shredded parmesan cheese  cup of ricotta cheese  an egg (recipes calls for adding more egg yolks but I didn't add)  pinch of nutmeg  very generous tsp of powdered garlic  leaf basil   Plan of Attack  Preheat the oven to 350 Degrees                                                                      Da Sauce  Add olive oil to the bottom of our stockpot and turnoff medium heat. When hot, add onion, diced and cook until onion until clear. When onions are cooked through, add diced garlic. Cook on medium to low heat.

Nothing says lovin like cheese, sauce, and shells in your oven...

                                                                     Ingredients

                                                               Sauce Ingredients

Olive Oil

Medium sweet onion

2-3 cloves of garlic

tsp of Italian Seasoning

0.25 red pepper flakes

26-30 oz of Crushed Tomatoes

2 tsp of tomato paste

0.5 cup of water

0.25 cup of Parmesan Cheese

                                                             Shells Ingredients

5-6 OZ of jumbo pasta shells

cup (or so) good quality mozarella

0.5 cup of shredded parmesan cheese

cup of ricotta cheese

an egg (recipes calls for adding more egg yolks but I didn't add)

pinch of nutmeg

very generous tsp of powdered garlic

leaf basil 

Plan of Attack

Preheat the oven to 350 Degrees

                                                                    Da Sauce

Add olive oil to the bottom of our stockpot and turnoff medium heat. When hot, add onion, diced and cook until onion until clear. When onions are cooked through, add diced garlic. Cook on medium to low heat.

 Open canned tomatoes and tomato paste, and add them to the stockpot.

Open canned tomatoes and tomato paste, and add them to the stockpot.

 Add Italian seasoning, powdered garlic, salt, pepper, and crushed red pepper (if interested). Cover the stockpot and cook on low for 25-30 minutes.

Add Italian seasoning, powdered garlic, salt, pepper, and crushed red pepper (if interested). Cover the stockpot and cook on low for 25-30 minutes.

 Cover the stockpot and cook on low for 25-30 minutes.

Cover the stockpot and cook on low for 25-30 minutes.

                         While the Sauce Cooks, work on the Pasta! I make my sauce with shells on!

 Boil 6-9 cups of water and then add the shells to the boiling water. 

Boil 6-9 cups of water and then add the shells to the boiling water. 

 Drain the pasta and rinse in cold water. Place cooked al dente shells onto a paper towel on a plate, with the opening down. 

Drain the pasta and rinse in cold water. Place cooked al dente shells onto a paper towel on a plate, with the opening down. 

 Add ricotta, salt, pepper, powdered garlic shaved parmesan, and eggs to a mixing bowl. Mix thoroughly. 

Add ricotta, salt, pepper, powdered garlic shaved parmesan, and eggs to a mixing bowl. Mix thoroughly. 

 Place the sauce in a thin layer on the bottom of your baking dish (this is your basic 8X8 cake pan/non stick baking dish)

Place the sauce in a thin layer on the bottom of your baking dish (this is your basic 8X8 cake pan/non stick baking dish)

 Using your hands and your spoon, individually stuff each shell and carefully place them on the bed of sauce. This pan held 13 shells comfortably - I don't have many baking dishes! I am still stocking my kitchen!

Using your hands and your spoon, individually stuff each shell and carefully place them on the bed of sauce. This pan held 13 shells comfortably - I don't have many baking dishes! I am still stocking my kitchen!

 Cover the shells with the sauce remaining. Cover the top of the sauced shells with he mozzarella and place in the oven.

Cover the shells with the sauce remaining. Cover the top of the sauced shells with he mozzarella and place in the oven.

 Cook shells in the oven until the cheese is melted and the exposed shells are hard. Remove from the oven and reheat leftovers in your microwave. Garnish piece with chopped basil when it is being served!  I had this funny thought. There are ladies, who think it is wise when just before the heat of the moment happens, say, well, "I could horizontal mambo, but we could have a baby....Would it be ok, (mumble mumble,if we had some baby.."...they run the risk, of dealing with Italian men (or lovers of pasta of every ilk) of them hearing "Would it be alright, if we had some gravy?"...Big risk to take, ladies who ask convenient questions only when it is convenient, because they'll always say yes they want some gravy and always, if you're the kinda woman who waits for this moment where they think this is the only moment they can get the answer they want...they'll always say no to baby...wink.mic drop.  hoo ra, tomato sauce....no anchovy flavored ladies invited.

Cook shells in the oven until the cheese is melted and the exposed shells are hard. Remove from the oven and reheat leftovers in your microwave. Garnish piece with chopped basil when it is being served!

I had this funny thought. There are ladies, who think it is wise when just before the heat of the moment happens, say, well, "I could horizontal mambo, but we could have a baby....Would it be ok, (mumble mumble,if we had some baby.."...they run the risk, of dealing with Italian men (or lovers of pasta of every ilk) of them hearing "Would it be alright, if we had some gravy?"...Big risk to take, ladies who ask convenient questions only when it is convenient, because they'll always say yes they want some gravy and always, if you're the kinda woman who waits for this moment where they think this is the only moment they can get the answer they want...they'll always say no to baby...wink.mic drop.  hoo ra, tomato sauce....no anchovy flavored ladies invited.