Beef and cheese and pasta, oh my.
I had a giant box of jumbo pasta shells that were taking up half my condo sized cupboard and left over pulled beef from these sandwiches so I thought I'd whip up something tasty.
1 Box Jumbo Shells
2 1/2 Cups Pulled Beef
2 Cups of Parmesan, separated
1 1/2 Cups Ricotta Cheese
1 Cup of Mozzarella, seperated
1/4 Cup Butter
1/4 Cup Flour
4 Cups Milk
1 Garlic Clove
1 Bay Leaf
This is what it should look like.
NOW, add the rest of the cheese on top and get ready...
...for cheesy BLISS.
Have some extra shells? Throw them in a freezer bag and freeze them until you are ready for another quick and yummy dinner. Smart? I believe I am.
After baking in the oven for 25-30 minutes at 375 degrees, we get this: golden brown crunchy creamy amazingness.
These were so good and hearty and yummy.
I know you want to see a close up.
What on earth are you waiting for? Make this stat. My next stuffed shell adventure? I'm thinking they will have a Mexican flare. Stay tuned...and stay hungry!