Do you ever sit back or stand back from something you just cooked and know it's just
the right thing???  I had that special moment last night...standing over that pan of
Stuffed Shells  (Conciglie Imbottito con Ricotta e Mozzarella, con Sugo di Carne)....
with Ricotta and Mozzarella, in Meat Sauce.  It's a dish from my childhood, Mom cooked
it for special days quite often..but it fell out of favor with me from going to one too many
caterered parties where it was ALWAYS on the buffet table..and dry, mealy, overcooked
and most likely was a frozen product that sauce as added to and heated.  I forgot how
unbelievably satisfying the fresh dish was.  As with most of my choices of "What to
Cook now?", the trip to the supermarket or specialty shop dicates the answer.  Ricotta,
on sale, Mozzarella on Sale, Crushed tomatoes from Italy, on sale, Chop Meat, on Sale..
Ronzoni Stuffed Shell pasta, on sale...was Shop-Rite telling me something???  This
is my version of a popular Italian-American dish...the easy lasagne  (not really since you
have to stuff each shell, but..)...Stuffed Shells..
Start by sauteeing 1 1/2 lbs. of chop meat, 80% best for the flavor, or blend equal amounts
of ground pork, ground fennel sausage, and ground beef in some olive oil. Season with
some salt, pepper, and 1 tsp. of Oregano which you have rubbed between your hands. This
must cook almost completely before you add 1 minced onion.  Then let it cook until the
onions are soft..don't add the tomato till you've come to this step.  Takes about 10 minutes.


Keep breaking up the meat with your wooden spatula or spoon and turning it
over and over.  Then when the onions are soft, add 2 38oz cans of Italian(
that means Imported from Italy!!! not Italian style, which in a canned tomato means
they may be some interlopers in there like garlic, garlic powder, onion, dried
basil (the kiss of death to authentic tasting Italian food), sugar, etc etc..) crushed
tomatoes.  Blend well and taste for seasoning.  Let this cook on a simmer for
45 minutes.


While the sauce is simmering, put up a big pot of salted water...bring it to the boil..
and cook off a box of LARGE or JUMBO Pasta Shells, Ronzoni is the traditional brand
for us New Yorkers, Barilla is the more updated choice.  Only let them cook until
they are al dente, so be attentive to their texture.  Drain and run cold water over them
to keep them from cooking from their residual heat.  Turn the oven on to 375 degrees.
In a large bowl, add 2 1/2 lb. of ricotta, 1 cup of grated pecorino, 1 cup of small
diced Polly-O mozzarella, whole milk type... 2 tbs. of chopped fresh parsley, and
a good seasoning of black pepper.  Mix well.  Stuff into the shells by holding the
shell in one hand keeping it open, and scooping a tablespoon or more into the
shell with the other.  This should give you enough for the box.



Keep the stuffed shells in the refrigerator until your sauce is done. When it is, after about
45 minutes of cooking, add a 1 1/2 inch layer to the bottom of a baking pan.  Then, in rows,
add the shells, topping them off with more sauce.  Do not stack the shells on top of each
other...it's a sin.  They will break and leak all over each other and now you have a big sloppy
mess on your hands.


notice the blue speckled
oven pan..it was Mom's, and she used it for her stuffed shells, manicotti, and lasagne baking.
I think it made the shells taste even better..really...

Give a good grating of pecorino Romano to the top..please don't turn this into your
local pizzerias' version by topping it with mozzarella..that is overdoing a good thing..
grated cheese only.
Bake this covered for 30 minutes, then uncovered for 10-15 more.  Let the shells
stand for 7 minutes before you serve them...


The accompaniment to this was usually garlic bread, and an iceberg, black olive,
red onion, cucumber and carrots salad, Red Wine Vinegar, Olive Oil, salt and
pepper...and that came after the shells...never before.
Bring a little of this love home to your dinner table this holiday season...