Welcome to Episode 6 of Markie’s Trashy Cooking show! Tonight we are making stuffed shells! I thought I would go classic Italian for this weeks dish! I’ve been making stuff shells forever and ever so I don’t typically use a measured out recipe but I will give you the measurements to what I think works out haha.
SO grab your box of wine and lets get this baby going!
(also I have no idea how I ended up making this episode so long when in reality this is probably one of the quickest and easiest dishes I’ve done hahaha weird.)
P.S, P.S- If you like the things I randomly have around my kitchen I had added some to my amazon lists so you can shop through there- I’ve been getting a ton of questions about my pots and pans and all of that so I figured this would help!
Recipe-
Sauce- (pretty much all to taste)
1 can died tomatoes
1 can tomato paste
basil
Worcestershire sauce
sugar
minced garlic
Shell filling-
15 ounces ricotta cheese
2/3 cup parmesan cheese
1 cup shredded mozzarella cheese
1 large egg
salt and pepper to taste
2 tablespoons Italian parsley
1 teaspoon chopped rosemary
(can easily be doubled in size if needed, just buy the 32 ounce ricotta tub haha)
Heat oven to 350
I prefer to use a glass baking dish, line the bottom with the sauce mixture, fill shells with two tablespoons of cheese mixture, line shells in dish, cover with the rest of the sauce mixture, cover sauce mixture with cheese, I like to use parmesan because it adds a nice crunch, but feel free to also use mozzarella.
Place in oven for 30-35 minutes until dish is nice and bubbly hot.
ENJOY
(My kitchen is definitely not set up to be filmed in but I feel like I was able to make it work okay! Beside that- ONCE AGAIN my MacBook was refusing to import the file from my camera so I edited this on my IPad- aka, I don’t like the way this is edited and I’m sorry for the quality! haha.
…mama really needs herself some new equipment- BUT WE’RE TRYING OUR BEST!
Like, Comment, share if you want me to keep doing these!)
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