Everyday Mom's Meals: Passing The Time

Wednesday, September 14, 2011

Passing The Time

I've noticed this year, at least thus far, that the 6 1/2 hours per day Alex is at school, I'm getting more and more done in that time. Rather it be laundry, cleaning, blogging, or cooking, I'm passing the time quite nicely. And something I've figured out is that if possible, I really enjoying prepping dinner and having it ready, waiting on me in the fridge for when supper time rolls around. The biggest reason? Because if my "chore" list is done, and dinner is waiting on me, then those couple hours after I pick Alex up, until we need to eat, are our time. We can watch cartoons together, run errands, read, play a game, or my favorite thing--snuggle. Some days he will just crawl into my lap and we'll have some free "huggies" and "moochies" as he calls them. (Insert Mommy tears here). And if I can have extra time for that instead of standing over the stove....I'll take it! So I've found myself doing more and more of the "work" for the meal during the day when it's just me and it's a win win for everyone. I wish I could tell you where I originally found this recipe, but I can't. It was written on a piece of scrap paper in the back of my recipe box, I came upon it and was super ready to try it. It was a HUGE success. Adam and Alex both had 2 helpings, and we finished off an entire pan of it! So easy, so convenient, so tasty.....those are 3 staples in this everyday mom's life...those and plenty of monkey huggies and moochies :)

Stuffed Shells

18 jumbo shells (about 1/2 of a 12 oz box)
15 oz ricotta cheese
2 c. shredded mozzarella cheese
1 c. grated Parmesan cheese
2 tsp dried parsley
2 large eggs
Salt/Pepper to taste
1 26 oz. jar spaghetti sauce (I bought a "traditional" variety)

Preheat oven to 350. Bring a large pot of water to a toil. Add some salt and the shells. Cook for 10 minutes or until al dente-- you want them a little under cooked. Meanwhile, in a large bowl, mix ricotta, mozzarella, Parmesan, eggs, parsley, salt and pepper. Combine well. Pour about 1/2 cup of sauce in bottom of 9x13 pan. When shells are done, drain well and rinse w/ cold water to stop cooking process. Stuff about 3 TBS of cheese mixture into each shell. I find this is easiest w/ my hands. Place shells in prepared dish. Spoon remaining sauce over shells. At this point, this can be refrigerated for up to 24 hours. When ready, bake for 30 minutes or 40 minutes if refrigerated. Serve w/ extra Parmesan on top.

Shared on This Chick Cooks Sept. 14, 2011
Shared on Lady Behind The Curtain Sept. 14, 2011
Shared on Gooseberry Patch Sept. 14, 2011
Shared on Hugs & Cookies Sept. 14, 2011
Shared on It's A Keeper Sept. 15, 2011
Shared on Around My Family Table Sept. 15, 2011
Shared on Simply Sweet Home Sept. 15, 2011
Shared on Miz Helen's Country Cottage Sept. 15, 2011
Shared on Jane Deere Sept. 16, 2011
Shared on Country Cooks Across America Sept. 17, 2011
Shared on Make Ahead Meals Sept. 19, 2011

Pin It


Inspired by eRecipeCards said...

wonderful recipe, and great ideas!

Do you own a crock pot? saves LOTS of time

Krista said...

I love my crock pot. I have a lot of my favorite crock pot recipes already posted and plan to try more this winter!

DANIELLE said...


Katie @ This Chick Cooks said...

Sounds yummy! My little guy is also at school during the day and it does allow a lot of time to get stuff done (or fool around on the blogs... :))

Anonymous said...

Awww shucks, how cute. And how yum that recipe looks!

Miz Helen said...

Your stuffed shells look awesome! Hope you are having a great week end and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen