Three Cheese Stuffed Shells

I don't have any fancy title for this recipe, but it does have three different kinds of cheese, so...

Ingredients:

This picture totally looks like an ad for Great Value products. Ha.

1 pkg. jumbo shells
15 oz. container ricotta cheese
8 oz. shredded mozzarella cheese
8 oz. grated parmesan cheese
1/2 onion, minced
1 egg
pepper
garlic salt
Italian seasoning
1/2 lb. hamburger (optional)
1 jar spaghetti sauce

Directions:

Note: I have these steps in a specific order that makes the timing of everything work out nicely. Before you rearrange anything, make sure you read through it all so you know what you're changing.

Preheat oven to 350 degrees.

1. Combine ricotta cheese, half of the mozzarella, half of the parmesan, and the egg. Season to taste...sorry I don't have more specific numbers on those. My family likes a lot of garlic, so we go pretty heavy on the garlic salt and just enough pepper and Italian seasoning that you can still see it when everything is mixed.

2. Place the cheese mixture in the fridge while you prepare the shells and sauce. This helps it set up and makes it easier to fill the shells later.

3. Boil water and prepare shells according to package directions.

4. Brown the hamburger. Add the onion, season to taste.

5. To prepare your baking dish, line it with tinfoil. This isn't critical, but it makes a HUGE difference in clean up time! Spread a thin layer of sauce on the bottom. This prevents the shells from sticking to the bottom of the pan without adding any extra oil.


6. Add the remaining sauce and parmesan cheese to the meat. Set aside.


7. To stuff the shells: Put your cheese mixture into a gallon-sized ziploc bag. Cut a hole in one corner. You can hold the shell in one hand and squeeze the cheese in with your other hand. Super easy!


8. Once all of your shells are filled, top them with the meat sauce.


9. Top that with the remaining mozzarella cheese.


10. Cover with tinfoil and bake for 45-50 minutes or until shells are slightly firm. Remove the cover for the last 5-10 minutes for the cheese to fully melt.


Tasty stuff!

from the kitchen of laura w.
adapted from various recipes at allrecipes.com