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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Love the range in these offerings vs Thanksgiving. Would love the recipes for stuffed shell and hasselback au gratin![/quote]

I do stuffed shells. I boil the jumbo shells for like 10 minutes then run them under cold water. I separate them on a cookie sheet lined with parchment paper.

When they’re cool I pipe in the filling and place them in an oven safe serving dish. I use at least one jar of sauce for a pound of shells. Then I sprinkle with shredded mozzarella and cover loosely with foil. I bake for an hour at 350 then remove the foil for 5-10 minutes then let it set for 10 or so minutes.

For filling I use a large tub of ricotta and a pound of mozzarella. I add two beaten eggs. For spices I like fresh parsley but don’t always have it. I use Italian spices and salt and pellet to taste. You can add other stuff like sausage, chicken, hamburger, spinach or whatever but my kids are purists so I don’t.

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This is the method I follow too.

For filling I do 50/50 ricotta and cottage cheese with a little shredded parm and some parsley.

Some of our extended family members have dairy allergies, so if they’ll be with us, I make a separate tray of shells filled with a mixture of Miyoko’s plant-based mozzarella, Treeline cashew cheese, an egg, and parsley.  [/quote]

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