Stuffed Shells and Caesar Salad

Stuffed Shells and Caesar Salad Dish Guide

Serves 8

For the Salad

2 heads romaine lettuce

1 cup mayonnaise

1 t anchovy paste

1 t Dijon mustard

1 t Worcestershire sauce

2 T lemon juice

2 cloves garlic, minced or grated

¼ cup freshly grated parmigiano Reggiano cheese

Salt and pepper to taste

More fresh parm and croutons for serving

Mix all ingredients except the lettuce in a bowl to make dressing. Slice the lettuce in ½ inch strips and rinse and dry. Mix greens with dressing to taste and serve garnished with more fresh parmigiano and croutons.

For the Stuffed Shells

1 12 oz package of jumbo shell pasta

3 cups ricotta cheese

4 cups shredded mozzarella

28 oz jar of marinara sauce

½ cup freshly grated parmigiano cheese

1 egg

1 handful parsley, minced

Salt and pepper to taste

Cook the pasta 1-2 minutes shy of the package directions. Drain and let cool for a few minutes.

Crack the egg into a bowl and beat. Add the ricotta, 2 cups of mozzarella, parmigiano and half the parsley, season with salt and pepper and stir to combine.

Spread a couple spoonful’s of the marinara in the bottom of a 13x9 baking tray. Stuff the shells with a heap spoonful of cheese mixture and lay in a single layer (filling side up) in the baking dish. Evenly spread the remaining marinara over the shells and then top with remaining mozzarella cheese.

Bake at 400 F for 30 minutes or until bubbly and lightly brown around the edges. Garnish with more parmigiano cheese and fresh parsley. Let cool at least 15 minutes before serving.