Monday, May 28, 2012

Stuffed Shells

This is a new low for me; an entire month without a post. Hopefully this will change this summer and next year as a grad student. I recently told my students that I wouldn't be returning next year. I found a new song for each class and read the lyrics as a preface to my news. 5th period, which drives me crazy, earned themselves Free Bird. It was great. They're sorry to see me leave, and I can understand why; I got my state test results in and my students crushed it. I actually feel like a pretty decent teacher at the moment, so it'll be nice to leave on a high note. 

When I go a long time without a post I seem to have less to say; you focus on the big picture and the minute details that occupy so many of my other posts just seem unnecessary. I did see the Avengers and the new American Pie movie. The former was amazing and the latter was great if for no other reason than because I saw it with three of the four (or were there five?) guys I originally saw it with when it first came out. We couldn't get in since it was R and we were too young, but my friend's mom took us. He was mortified (oh Nadia...) and we loved it. He now lives in North Carolina and it would've been weird to invite his mom, but the wife of another one of us chaperoned in her stead. 

I went down a water slide a couple days ago for the first time in ages. It was everything I remember and more! I bruised my knee a little, but that's because I rock too hard, not because I'm getting old. 

Stuffed Shells



1 package Shells

Large bunch Basil
Large bunch Parsley
8 Shallots

2 tbsp Dried Oregano
2 tbsp Cracked Red Pepper Flakes
1 tbsp Fennel Seeds

16 oz. Ricotta Cheese
8 oz. Shredded Mozzarella Cheese

1 can Tomato Sauce
1 lb. Ground Beef

Parmigiana Cheese


Cook the Shells in Boiling Water. While that's happening, saute the Basil, Parsley, Shallots, and one half of each of the Spices (Oregano, Pepper Flakes, and Fennel). Mix the sauteed ingredients with the Cheeses and stuff into the drained Shells. Cook the Beef and mix with the Tomato Sauce and the remaining Spices. Put the Stuffed Shells in a pot or pan and cover with Meat Sauce. Bake on 350 for 40 minutes and then serve with shredded Parmigiana Cheese. Salt and Pepper as you deem necessary.

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