Stuffed shells and cheddar garlic biscuits 😋#dinner #stuffedshells #cookwithme #cooking #homecooking

Ricotta stuffed shells and garlic biscuits

For the meat sauce:
Brown 1 to 2 lbs of ground beef
Drain and add peppers and onion if desired
Season with a shake of each:
Italian seasoning, adobo, garlic powder, onion powder, salt and pepper. Also add a teaspoon of minced garlic
Once it’s cooked through add it to the Crock-Pot
Add your tomatoes:
28 Oz can of crushed tomato
28 Oz can of diced tomato
28 Oz can of tomato sauce
Put all of this in the Crock-Pot until you’re about to put the shells in the oven. I leave mine in the Crock-Pot for no less than 8 hours. You can make this the day before and refrigerate it.
For the shells boil them for about 8 to 10 minutes until nice and soft. Drain them and let them air dry
For the filling:
In a bowl add 32 oz ricotta cheese
One cup of Italian cheese or any kind of cheeses you prefer
Add salt, pepper, parsley, Italian seasoning and garlic salt
1 egg
Mix well
Stuff each of the shells and line them up in a casserole dish.
***I only ended up with half of the ricotta I thought I had 2 32 oz containers but 1 was open and I didn’t trust using it. So half of my pan was stuffed with the ricotta mixture and the other half stuffed with meat sauce***
Add a layer of meat sauce on top
Add a layer of cheese
Bake on 350 for 20 minutes until the cheese starts to melt
When your about to add the biscuits (if you are making them)
Put the oven on 400° and bake an additional 14 minutes then put the oven on broil for 5 minutes until the cheese is bubbly and delicious

For the biscuits:
I want to make garlic cheddar biscuits
4 cups of all purpose mix
2 cups of milk
Add a shake of salt, pepper and garlic powder
1 cup of shredded cheddar cheese
Mix well by hand
Make individual biscuits and put them on a greased sheet pan
Put them in the oven on 400° for 12 to 14 minutes