Make Ahead Unstuffed Shells

I apologize for my inactivity but I just felt that I had nothing exciting to report.  School has been going swimmingly, new curriculum and all. I know that it will get more challenging as I get into the units that I didn't plan for but such is life. I am enjoying my coworkers and most of my students.  I am also still doing a good job on getting up early enough to get ready for work make up and all.  My too sweet cousin Carley also comment that she was surprised that I wore a certain outfit to work because I "don't usually dress cute for work."

Grad school is also wrapping up which is very exciting!!!  But as one time consuming life errand comes to a close another starts up with my gifted endorsement classes starting on Monday.  I know I will be able to get through all of that work in addition to my real job but just repeating, "I think I can. I think I can. I think I can."  I guess I will just have to block out time on Sunday to do school work.  A plan that has already been true in these first couple weeks.

Trey is out of town for a bachelor party in New Orleans so I came home to spend the weekend with my parents.  I always enjoy relaxing with them, going to look at homes, and eating dinner at home or out at restaurants. Right now I am sitting out on their deck enjoying the absolutely beautiful weather which Georgia hasn't seen in a long time. We're going to celebrate my mom's birthday tonight as well.  Fun Fun Fun!

Now for the main event....my unstuffed shells!  This is Trey's FAVORITE dish I make.  And when I say FAVORITE I mean F-A-V-O-R-I-T-E.  He asks for this constantly.  Every time I make it for him and for friends the whole pan is usually gone that night.  Everyone loves this meal and it is ridiculously easy to make.  You can make it 24 hours in advance and then just pop it in the oven for 45 minutes when you're ready to serve it. I have made this when we go to the lake and have made it multiple times to bring over to Trey's to feed him and his roommate.  Most recently I made this when Caroline, Trey and I caught up on some Whodunnit.  I am still very bitter about the outcome of that show so I don't want to talk about it any more...

I forgot to take pictures until about half way through the process so you'll just have to bare with me.

Make sure you have:

4 Cups uncooked medium shells
1 Jar of Heart Smart Lite Spaghetti Sauce
1 lb of lean ground beef
1/4 cup Parmesan
1 tub of Philly Italian Herb Cooking Cream (usually I get lite here too but I couldn't find it recently)
1 cup of Mozzarella grated cheese
1/2 cup of ricotta cheese (Trey's addition to this meal)
1/3 cup of fresh chopped basil (I didn't use this this time and I really missed it.  However, if its a week night and you don't have it on hand it was still pretty delicious sans it.)

Boil the shells

Brown the meat, drain and add the sauce.  Allow to simmer.

When the shells are cooked, drain and then add the cooking cream and parm. You would also add the basil in here.

Then grease a 9x11 pan.  In the pan put a layer of 1/2 the pasta sauce, then all of the shells, then I dollop the ricotta, followed by the rest of the sauce, and finally top with the moz cheese.

Bake at 450 for 30 minutes covered and then take the cover off and bake for 15 more minutes.  It'll be super bubbly, browned, cheesy and delicious!  Serve with cold crisp salad.  Yummy American Italian that can't be beat!