Summer is here and we just booked our beach trip for the end of the month..yay! I’m kind of sad because we’re staying in a hotel and have to leave Hutch (our crazy, but very very cute dog) at home.
A lot of the beaches don’t allow dogs in the Summer months, so it’s probably best anyways. I always feel like I’m leaving a family member behind when he can’t come. Nonny and Poppa will be here to babysit him, so he will get nice and spoiled.
How are you moms doing with kids home this Summer? Is everyone ok?
There was one day this week where I think my kids said “mom” 100 times. I also started the gym back this week and had a few days where my legs were so sore that I could barely walk. My patience level was so low and I almost lost my sh*t.
I can walk again now, and I am feeling somewhat more tolerant, haha! I’ve also been drinking a lot of coffee, which is helpful.
I know a lot of people hate leftovers. That is not me. I love them, especially when it’s the right kind of recipe that re-heats well. Even if you hate leftovers, you still want these recipes, so hang with me.
We are starting off with these Cheese Stuffed Shells. They are so stinking good and we make them all the time for parties because they feed a lot of people, and they’re cheap to make.
This version is vegetarian with just cheeses, but you can look at the substitutions in the recipe for suggestions on adding meat (paid subscribers can see it below). It’s simple and just adds an extra step.
The Video
More Easy Dinners
This Dutch Oven Chicken is a great one to whip up and is bbq flavored, which is fabulous for Summer! Instead of having to use the smoker, we cook it in the dutch oven. It's tender and pulls apart, making it fantastic for sandwiches and bbq plates.
This one is great for leftovers too. Whip up an easy sandwich topped with coleslaw or make bbq chicken quesadillas.
Here’s a review I received on my blog for this recipe:
I love when you all leave me reviews..it makes my day!
For a really easy dinner (or lunch), I’m talking less than 15 minutes, whip up these ham and cheese croissants. They’re baked in the oven until the Swiss cheese is gooey and melted, then we add a dijon mayo spread for the ultimate savory sandwich.
I wrapped the leftovers up in tin foil and popped them back in the oven for lunch the next day at 350 degrees, right in the foil, until warm. So easy and so delish!
Pair these Hot Ham and Cheese Croissants with an easy salad, like this Pasta Salad with Balsamic Dressing, Berry and Pecan Salad or my NEW Cantaloupe Melon Salad.
Things I’m loving for Summer (my 13 year old helped me make this little graphic, which I find to be super fun & helpful)
Ooni Pizza Oven- A great father’s day gift
Pizza Paddle- A must have with the Ooni, because that thing gets hot as hell
The Blackstone Griddle -another great one for dads..we have a 4 burner, but I linked the 2 burner because it’s more popular
Melon Baller- A must have for my cantaloupe salad recipe and the kid’s love using it too
Dutch Oven- I always love a dutch oven and use them year round. I own multiple dutch ovens..that’s how much I love them.
*I receive a small commission for these Affiliate links at no cost to you.
That’s it for this week! I’m headed to take the girls shopping for a bit. My 13 year old is obsessed with skin care, which I find strange and slightly annoying, haha.
Talk to you all soon and Happy Cooking~
Cheese Stuffed Shells
Time to Make: 1 hour
Yields: 24 Stuffed Shells (about 6 servings)
Ingredients:
(1) 12 ounce package Jumbo Shells
1 tablespoon parsley, minced
2 cups mozzarella cheese, shredded
16 ounce container of whole milk ricotta
½ cup finely shredded parmigiano reggiano cheese
1-16 ounce jar of your favorite marinara sauce or my Quick Marinara Recipe
1 egg
¼ teaspoon salt
⅛ teaspoon pepper
1 tablespoon fresh basil, cut into a chiffonade for topping
Instructions:
Preheat the oven to 350 degrees. Boil the jumbo shells until al dente (about 10-12 minutes). Pour the cooked shells into strainer and allow them to cool for a few minutes before handling.
In a large bowl, whisk the egg. Add in 1.5 cups of mozzarella, ricotta, parsley, and salt and pepper. Stir well to combine.
Prepare a 9x13 casserole dish with a ladle full of marinara sauce in the bottom of the dish and spread it out to cover the entire bottom surface.
Stuff the shells by filling each jumbo shell with about 1 tablespoon of cheese filling using a spoon or piping bag.
Top the shells with the remaining marinara sauce. Top with remaining ½ cup of mozzarella cheese and ¼ cup parmesan cheese. Cover the casserole dish with foil and bake at 350 degrees for 30 minutes. Remove foil and bake uncovered for 5 more minutes.
Remove from the oven and tent with foil. Allow the pasta to sit at room temperature for 10-15 minutes before serving. Top with fresh basil, serve and enjoy!
Substitutions or Variations:
If you want to add meat, sauté ½ lb of ground beef or ground Italian sausage on the side, drain the grease and add it into the filling.
Love spinach? Add in 1 cup of fresh chopped spinach into the filling.
Expert Tips & Tricks:
Don't overcook the pasta in the boiling water. They will continue to cook in the oven.
If you want to serve more marinara on the side, just heat it up on the stovetop.
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