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It's bowling season at our house.
No, no, no....we don't go to the local bowling alley with the kids. We're serious bowlers.
It's all about the Wii.
We could play any number of other games on the system, but we only bowl. It could just be called the Bowling Game instead of Nintendo Wii Gaming System.
But, that's how we roll (muhahahaha).
The thing is, though, we really do take it seriously. The kids get involved during the day, but at night it's betting time. Brian and I bet that whoever wins, the winner gets to pick out the music until their next loss.
Of course, I torture him with copious amounts of "Glee" songs, Sugarland, and I throw in a few Britney Spears jams just to throw him off his game.
When he wins, I'm the one tortured with REO Speedwagon, The Eagles, and God help me, Foreigner.
These competitions go on for quite a while, and when it's all said and done, we are hungry and ready for carbs. We are athletes, you know.
These little stuffed shells are perfect for bowling nights. Make a big batch one time, then freeze 6-8 at a time for a quick refuel after your games.
Yes, both of our hamstrings are sore the next day quite often. We are in stellar physique.
12 oz jumbo shells
15 oz. ricotta cheese
1/2 t. pepper
1/2 t. dried basil
1/2 t. oregano
1/2 t. garlic salt
1 cup mozzarella cheese, divided
24 oz. jarred spaghetti sauce
Preheat the oven to 350 degrees.
Boil the shells in a large pot of salted water as directed on box.
While the shells are boiling, in a medium bowl, combine the ricotta cheese, egg, pepper, basil, oregano, garlic salt and 1/2 a cup of mozzarella cheese.
Once the shells are cooked, drain and rinse with cool water.
In a 9" x 13" baking dish, spoon a little of the spaghetti sauce in the bottom of the dish. Just a little - this will help keep the shells from sticking.
Spoon about a 1/2 T. of the cheese mixture into each shell and place them in the prepared dish. Continue until all shells are complete - or until the cheese runs out.
Pour remaining spaghetti sauce over the shells, and top with remaining 1/2 cup mozzarella cheese.
Bake uncovered for 15-20 minutes, or until cheese is melted.
** Linked to The Country Cook's Weekend Potluck, The Gingerbread Blog, Mom's Test Kitchen Test Meal Mondays, and Just us Four's Pinworthy Projects. **