This recipe is super easy during the week, and fairly inexpensive.
All you need:
1 bar of cream cheese (softened, let it sit out for approximately 15-20 minutes to make mixing easier).
1 Bag of mozzarella, preferably 2 cups. *if you are a glutton for punishment, keep a second one handy to make sure it’s extra delicious. But I’m just saying…
and a box of large pasta shells
In a large pot, boil some water with a tsp of oil and a pinch of salt for the shells. You really only need about 8-10 minutes depending on how al dente you want them.
Mix together in a large bowl; the mozzarella, cream cheese, and egg. It should be one large mess, but easy to scoop with a spoon. At this point, pre-heat your oven to 350 degrees! (The better you are at multi-tasking, the better everything is timed!)
After the shells have cooked, drain them and leave them to cool in a colander.
Line a casserole dish with aluminum foil while you’re waiting for them to cool.
Once the shells are completely cool, grab each one separately and fill with a tablespoon*, add until completely stuffed!
*You can either use my homemade Alfredo sauce, or store bought pasta sauce. Of course, I recommend the Alfredo. It adds a certain flavor to it!
Put the shells in the oven for 25-30 minutes. They will come out piping hot and delicious!
While you are waiting for them to cook, whip up a salad or saute some vegetables to go on the side!
Or just gorge on the overload of carbs and cheese. 🙂 I’ve done it both ways, and I’m not ashamed!