Easy Unstuffed Shells
Grandma Pauline use to spend quality time stuffing each delicate pasta shell with just the RIGHT amount of Polly-O ricotta cheese. These lazy shells on a busy night don't compare but they get the job done with little prep and the taste still reminds you of home made love.
Ingredients
- 2 pounds Large Pasta Shells Cooked till just tender (For our family of 10, we tend to use 3 pounds with ample left overs for lunch for a couple days.)
- 40 ounces Canned Petite Tomatoes (Approx. 3 small cans)
- 1 pound Frozen Peas
- 1 pound Freshly Grated Mozerella
- 2 cups Ricotta Cheese (We had an extra gallon of milk and made our own.)
Instructions
Cook pasta according to instructions until just tender.
If you are making your own ricotta, we brought a gallon of whole milk to just under a boil and added a half cup of apple cider vinegar and stirred to separate the curds and whey. Poured through fine mesh strainer.
Combine all of your ingredients, no need to drain the canned tomatoes or pre-cook the peas. Place in large baking dish and put in the oven at 400° for 30-45 minutes or until the internal temperate reaches 165° with probe.