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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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

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

    ReplyDelete

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