My version of Stuffed Shells.

I posted a picture on Instagram last week of this dinner. A few friends said it looked delicious and one might like the recipe.  So here it is, I aim to please.  This dish has a few steps but it also has a some short cuts.  I'm all about Semi-homemade meals, ala Sandra Lee! 

I basically love anything with pasta as does the rest of my family.  The creamy sauce was pretty much drinkable.  It would be great with raviolis or even lasagna. I hope that you try it out and enjoy it as much as we did.

Ingredients for Sauce

1 jar pre-made Alfredo Sauce (here's the short cut)
1 can Organic Diced Tomatoes
1 Tablespoon fresh Organic Basil, Chiffonade (fancy term for thin strips)
Garlic Salt & Cracked Pepper to taste
1/2 Teaspoon Red Chili Flakes
1/2 cup water

Heat sauce to medium heat till flavors have melded together. 
While your making sauce bring a big pot of water to boil for your shells.  I used about 15 Jumbo Shells from Ronzoni.  I would boil extra in case some tear or you end up needing more.

Filling for Shells

1 20 oz Ricotta Cheese
1/2 cup Tomato Basil Feta Cheese crumbled
1 Organic Egg
Garlic Salt & Pepper to taste

Mix filling in medium bowl. 
After Shells are done boiling take them out and lay on foil to cool.
Meanwhile spray a 9x13 casserole dish and then ladle some of the sauce into bottom of dish.  Coating the entire surface.
 
When shells are cool enough to touch you can spoon ricotta mix into them with a spoon. A piping bag would have been a nice touch but this mama did not have time for that ;)  When all the shells are filled up you can gently pour the rest of your sauce over them.  Making sure to fill every nook and cranny. 

Final touch would be to garnish top of shells with more fresh basil.  Then bake your pasta in a 350 degree oven until hot about 15-20 minutes.