Listen to the weather
The rain this weekend worked like a charm and dropped the temperature a little bit more.
Today there is more rain coming later.
It will be a good day to cook. Tonight, I plan on making stuffed pasta shells. If you didn’t have a plan for dinner see the recipe below.
“Locally heavy rainfall is once again possible,” Albuquerque National Weather Service Meteorologist Randall Herdgert said.
Hopefully, we actually get some in all of RR.
Here’s the forecast for today:
There’s a 40 percent chance of showers and thunderstorms, mainly after 1 p.m. and before 1 a.m. It will be mostly cloudy, with a high near 84 and a low around 61.
- 24 jumbo pasta shells cooked according to package directions
- 15 ounces ricotta cheese
- 3 cups shredded mozzarella cheese divided use
- 2 teaspoons Italian seasoning
- salt and pepper to taste
- 1 egg
- 1/2 cup grated parmesan cheese
- 3 cups marinara sauce divided use
- 2 tablespoons parsley chopped
- cooking spray
- Preheat the oven to 375 degrees F. Coat a 9 x 13 baking pan with cooking spray.
- Spread 1 1/2 cups of the marinara sauce in an even layer in the bottom of the pan.
- Place the ricotta cheese, 1 1/2 cups of mozzarella cheese, Italian seasoning, egg, salt, pepper and parmesan cheese in a bowl. Stir to combine.
- Fill each shell with the ricotta mixture and place in the baking dish.
- Spoon the remaining marinara sauce over the shells, then sprinkle the other 1 1/2 cups of cheese over the top.
- Cover the dish with foil. Bake for 20 minutes. Uncover the pan, then bake for an additional 10 minutes or until cheese is melted and starting to brown.
- Sprinkle with parsley, then serve.