comfort food, cooking, italian, my blog, recipes

Stuffed Shells Recipe

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…


1 egg

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!

blogging, comfort food, cooking, recipes, stew

Beef Stew from

Beef Stew with Beer and Paprika

Prep Time:
10 Minutes
Cook Time:
2 Hours30 Minutes


  • 3 Tablespoons Olive Oil
  • 1 Tablespoon Butter
  • 2 pounds Stew Meat
  • 1 whole Medium Onion, Diced
  • 3 cloves Garlic, Minced
  • 1 can (12 Oz. Size) Beer
  • 4 cups Beef Stock (or 4 Cups Water + 4 Beef Bouillon Cubes)
  • 2 cups Water (additional, If Needed)
  • 1 Tablespoon Worcestershire Sauce
  • 2 Tablespoons Tomato Paste
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Kosher Salt
  • Freshly Ground Black Pepper
  • 1-1/2 teaspoon Sugar
  • 4 whole Carrots, Washed, Unpeeled, And Roughly Sliced
  • 4 whole New Potatoes, Quartered
  • Minced Parsley (optional)

Preparation Instructions

Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.

Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.

*UPDATE: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed.

Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.

Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired.

For this recipe I changed up the beer to an I.P.A. It was way better, and I used diced canned tomatoes instead of paste. The diced canned tomatoes I use already have a sweet taste to them, and with the worcestershire, it was amazing. 🙂

Plus, a couple boxes of sliced mushrooms and this recipe was amazing. For the mushrooms, I waited until the last twenty minutes to add them in, since they do not need as much time to cook. And usually, for the carrots its better to add them before the potatoes. I like my carrots mushy, not really crunchy. The great thing about this recipe, you can chop up everything while waiting for the liquids to mix and meld with the meat. Quick and easy and delicious.