Rachelle+Miller

=Italian Dinning like Kings and Queens=

Hello, my name is Rachelle Miller. I'm a senior trying a new recipe. I am almost full Italian so I decided to select an Italian recpie. I selected cheese stuffed shells. I decided it would be a slightly difficult recipe and wouldn't be such a challenging recipe since its my first solo cooking experience. I also chose this recipe because I LOVE stuffed shells and they are always a selection on pastas sundays at grandmas!

Cooking Equipment:
Large skillet 2 11x7 in baking dishes Collander Large bowl Medium bowl 2 sodden spoons Rubber spatula Liquid and dry measuring cups Mincer Cooking spray Aluminum foils

Ingredients:
1 lb. bulk Italian sausage 1 large onion, chopped 1 package(10 oz.) frozen chopped spinach, thawed and squeezed dry 1 package( 8 oz.) cream cheese, cubbed 1 egg, lightly beaten 2 cups ( 8 oz.) shredded part-skim mozzarella cheese, DIVIDED 2 cups ( 8oz. ) shredded cheddar cheese 1 cup 4% cottage cheese 1 cup grated Parmesan cheese 1/4 t. salt 1/4 t. Pepper 1/8 t. Ground cinnamon 24 jumbo pasta shells, cooked and drained ===Sauce Ingredients: === 1 can (29 oz.) tomato sauce 1 T. Dried minced onion 1 and 1/2 t. Dried basil 1 and 1/2 t. Dried parsley flakes 2 garlic cloves, minced 1 t. Sugar 1 t. Dried oregano 1/2 t. Salt 1/4 t. Pepper

Shells:

 * 1) Boil water in a pot.
 * 2) Add 24 jumbo pasta shells to boiling water
 * 3) Cook until tender and drain

Meat mixture:
Sauce:
 * 1) In a large skillet, cook sausage and onion over medium heat, until meat is no longer pink! Drain.
 * 2) Transfer meat into a large bowl.
 * 3) Stir in spinach, cream cheese, and egg.
 * 4) Add one cup mozzarella, cheddar, cottage cheese, Parmesan,salt, pepper, cinnamon and mix well!
 * 1) Combine tomato sauce, onions, basil, parsley, garlic, sugar, oregano, salt and pepper in a medium bow.

Putting it all together:

 * 1) Stuff shells with sausage mixture.
 * 2) Arrange in two 11x7 inch dishes coated with cooking spray.
 * 3) Take sauce and spoon over shells.
 * 4) Cover pans with foil and bake at 350 degrees for 45 minutes.
 * 5) Uncover sprinkle rest of mozzarella on shells.
 * 6) Bake for another 5-10 minutes or until cheese is melted.
 * 7) Let stand for 5 minutes then ENJOY!!!

Time Schedule

 * 1) Start boiling water: 10 minutes
 * 2) Get out equipment/ingredients: 10 minutes
 * 3) Measure onions: 2 minutes
 * 4) Put shells into boiling water to cook: 15 minutes
 * 5) Cook meat in skillet with onions: 10 minutes
 * 6) Measure all ingredients while meat and shells cook: 15 minutes
 * 7) Put sauce ingredients together into a bowl: 2 minutes
 * 8) Drain shells and meat: 5 minutes
 * 9) Add all meat ingredients to the cooked meat: 5 minutes
 * 10) Stuff the shells with the meat: 10 minutes
 * 11) Pour sauce over shells: 3 minutes
 * 12) Cover and bake: 45 minutes
 * 13) Take out and sprinkle cheese and put back in: 10 minutes

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<span style="-webkit-composition-fill-color: rgba(175,192,227,0.230469); -webkit-composition-frame-color: rgba(77,128,180,0.230469); -webkit-tap-highlight-color: rgba(26,26,26,0.296875);">Total prep time: 40 minutes / Bake time: 50 minutes =====

===<span style="-webkit-composition-fill-color: rgba(175,192,227,0.230469); -webkit-composition-frame-color: rgba(77,128,180,0.230469); -webkit-tap-highlight-color: rgba(26,26,26,0.292969);">Cooking Terms === <span style="-webkit-composition-fill-color: rgba(175,192,227,0.230469); -webkit-composition-frame-color: rgba(77,128,180,0.230469); -webkit-tap-highlight-color: rgba(26,26,26,0.292969);">Chop- to cut food into small pieces <span style="-webkit-composition-fill-color: rgba(175,192,227,0.230469); -webkit-composition-frame-color: rgba(77,128,180,0.230469); -webkit-tap-highlight-color: rgba(26,26,26,0.292969);">Thaw- change from a frozen state to a liquid or semiliquid state(melt) <span style="-webkit-composition-fill-color: rgba(175,192,227,0.230469); -webkit-composition-frame-color: rgba(77,128,180,0.230469); -webkit-tap-highlight-color: rgba(26,26,26,0.292969);">Squeeze-to apply pressure to extract juice <span style="-webkit-composition-fill-color: rgba(175,192,227,0.230469); -webkit-composition-frame-color: rgba(77,128,180,0.230469); -webkit-tap-highlight-color: rgba(26,26,26,0.292969);">Cubed- to cut into small squares <span style="-webkit-composition-fill-color: rgba(175,192,227,0.230469); -webkit-composition-frame-color: rgba(77,128,180,0.230469); -webkit-tap-highlight-color: rgba(26,26,26,0.292969);">Lightly Beaten-to mix ingredients thoroughly <span style="-webkit-composition-fill-color: rgba(175,192,227,0.230469); -webkit-composition-frame-color: rgba(77,128,180,0.230469); -webkit-tap-highlight-color: rgba(26,26,26,0.292969);">Drain- to put food through collander to separate food from liquid it's cooked in <span style="-webkit-composition-fill-color: rgba(175,192,227,0.230469); -webkit-composition-frame-color: rgba(77,128,180,0.230469); -webkit-tap-highlight-color: rgba(26,26,26,0.292969);">Mince-to cut food into smallest possible pieces <span style="-webkit-composition-fill-color: rgba(175,192,227,0.230469); -webkit-composition-frame-color: rgba(77,128,180,0.230469); -webkit-tap-highlight-color: rgba(26,26,26,0.292969);">Stir-to mix ingredients gently in a circular motion <span style="-webkit-composition-fill-color: rgba(175,192,227,0.230469); -webkit-composition-frame-color: rgba(77,128,180,0.230469); -webkit-tap-highlight-color: rgba(26,26,26,0.292969);">Mix-to combine two or more ingredients by beating or stirring <span style="-webkit-composition-fill-color: rgba(175,192,227,0.230469); -webkit-composition-frame-color: rgba(77,128,180,0.230469); -webkit-tap-highlight-color: rgba(26,26,26,0.292969);">Stuff- to fill in by packing

<span style="-webkit-composition-fill-color: rgba(175,192,227,0.230469); -webkit-composition-frame-color: rgba(77,128,180,0.230469); -webkit-tap-highlight-color: rgba(26,26,26,0.292969);">Reflection
<span style="-webkit-composition-fill-color: rgba(175,192,227,0.230469); -webkit-composition-frame-color: rgba(77,128,180,0.230469); -webkit-tap-highlight-color: rgba(26,26,26,0.292969);">I would make this recepie over and over again. Next time I make this recepie I would make a little more sauce so that the shells would be a little more wet. Also I used sweet sausage in my stuffing, next time I would use hot or mild sausage because they were sweet because of the sugar in my sauce, but they still tasted great! A perfect recepie for a Sunday pasta dinner at grandmas!