We wanted something hearty and Italian for dinner on Sunday, so I thumbed through my copy of Lidia's Italian-American Kitchen and found her recipe for baked stuffed shells. It was an easy recipe and something we could make together. SP made the sauce and I assembled the shells.
It's a pretty simple recipe - undercook the shells so you can stuff them without them falling apart. The filling is ricotta cheese mixed with cubes of fresh mozzarella, chopped parsley, grated cheese and a beaten egg all seasoned with salt and pepper. After you stuff the shells you layer some sauce in the bottom of a pan, arrange the shells, top with more sauce and cover with slices of fresh mozzarella.
The recipe made a ton of shells, so I froze half the recipe for another time. The baked shells looked fantastic in the pan with the golden brown cheese, but not as great when put on the plate:
... but they certainly tasted fantastic. I love easy recipes like this and really, you can never go wrong with two of my favorite cheeses - mozzarella and ricotta.