Cheese Stuffed Pasta Shells

by madaise on Jan 3, 2009

While this may seem like a time consuming meal to prepare (for some reason it always does to me), it really isn’t bad at all.

Periodically, I’ll buy ground beef in bulk. I’ll brown and drain it all, then separate it into baggies marked with the date made. Either freeze or plan to use in the next couple of days. Doing this makes this recipe run much smoother during preparations… while the pasta shells are cooking on the stove, I prepare the meat and cheese stuffing.. it takes me almost as long to make the stuffing mix, while cleaning up after myself as it does for the shells to cook.

1 package of jumbo pasta shells
1 jar of favorite spaghetti sauce (I actually use tomato sauce usually)
1 lb browned ground beef, drained
1/2 cup parmesan cheese
3/4 cup shredded cheese (mixed or mozzarella)
2 eggs
1 tsp salt
1/2 tsp pepper
1 tbs parsley (I used dried, but fresh would be best)
1/8 tsp ground nutmeg

Preheat oven to 350 degrees.

Cook pasta shells as package directs.

While pasta is cooking, add together all ingredients EXCEPT the spaghetti sauce and a little extra shredded cheese to use for a topper.

In a large casserole dish, spread some of your pasta sauce on the bottom of the dish.

Once the pasta shells are done cooking, I drain and rinse under cold water so handling the shells is easy to do - not hot.

Using a large spoon, scoop the cheese and meet mixture into each shell, then placing it into the casserole dish.

Pour more sauce on top of the stuffed shells and place in over for about 45 minutes. In the last 10 minutes or so, top with the remaining shredded cheese. Once melted, remove from oven and enjoy!

Serve with salad and bread.

Beef Stew and Gravy

by madaise on Oct 11, 2008

This beef stew meat, cooked tender in beef broth (turned gravy) is a simple and inexpensive recipe I made a few weeks ago, then again yesterday (and both times, I forgot to take pictures - will remember next time).  I’ve been looking for inexpensive meals that will make more than 2 people at a time happy in my family (I have picky eaters!).

When I cook, I generally always make enough so we have some extra for the next day.  Someone almost always eats it up.  With that in mind, and considering this recipe was just “made up”, adjust this to you and your family’s needs.  Also, I always remind myself that a recipe is usually just a guide..

With all that in mind, here’s my recipe for my stew beef gravy:

2.5 pounds of cubed stew meat
2 cans beef broth - I use Swansons
2 - 3 bouillon cubes (high in sodium, so don’t add any extra salt!)
1/8 -  1/4 c. flour to thicken
2-3 TBSP oil
A couple TBSP of water

- Put oil in pan and brown the cubed meat over medium-medium/high.
- Add a few tablespoons of the flour and brown with the meat.
- Pour in cans of beef broth and add bouillon cubes.
- Bring to boil, then turn heat down to simmer and cover.
- Cook 1.5 - 2 hours, until meat is tender.
- Make a paste with the water and flour, mixing until there are no lumps.  Pour into the stew meat.  This will thicken the broth to make more of a gravy, than a thin soup.  If you want it thicker, add a little more flour.  Let it come to a boil again, but then turn it down.. it will thicken up nicely this way.

Serve with mashed potatoes or rice… either way is tasty.  Heat up so rolls and whatever veggies you want and dinner is served!

Actually, I bet adding some quartered potatoes to the main dish while it’s cooking would be yummy.  Hmm.. I may try that next time.

If you have a variation on this recipe, I’d love for you to share it here