Rookie.

I am definitely a rookie at this whole blogging thing.

And at the cooking thing.

But, I love to do both, so decided on a whim today that I am starting a food blog.

Mostly for myself.

I doubt anyone will read it.

But, I would like to record my successes and disasters in the kitchen.

So it begins. With...

Italian Sausage Three Cheese Stuffed Shells.

Ingredients:

1 box of Jumbo Shells

1 pound Italian Sausage

1/2 yellow onion diced

1 clove of garlic

2 jars of favorite spaghetti sauce

2 lbs Ricotta Cheese

1 cup Romano Cheese-shredded

1 cup Parmesan Cheese-shredded

1/4 cup fresh chopped parsley

1 teaspoon oregano

salt

pepper

2 eggs

What to do:

1. Brown Italian Sausage in skillet. Add garlic and onion. Saute until onion is slightly colored. Turn down the heat, and add two big glass jars of your favorite Spaghetti Sauce. Mine is Ragu Roasted Garlic Sauce. YUM. Cover and let it simmer.

2. In a large pot, cook the shells as directed on the box. Mine was for 10 minutes.
3. While the shells are cooking, and the sauce is simmering, it's now time to make the cheese stuffing. Combine all cheeses, eggs, parsley, and oregano in a bowl. Stir until well combined. Add a dash of salt and pepper.
4. Now your shells should be about done. Drain them. and leave them to cool. Get a large Pyrex dish out and spray the bottom of it. Pour some of the sauce on the bottom of the pan (just enough to cover the bottom). Now we start stuffing! Get a spoon, and spoon the cheese mixture into the shells individually. Then put shells in the pan. I usually put them very close together, because dang this makes a lot of food. After all shells are stuffed, pour the rest of the sauce on until they are all nicely drenched. Don't forget to sprinkle a little (or a lot in my case) cheese on top!!! Throw it in the oven for 30-35 minutes or until the red sauce is bubbling and cheese is melted. WHALA! Your stuffed shells. I served with a little corn on the cob, fruit salad, and rolls. Pretty awesome meal if you ask me.

Tips to wanna-be-chefs: If you have never stuffed shells, I just use a small spoon and put a spoonful in. Not too much that the shell won't close, but enough to make it hard for the shell to close. Does that make sense? And don't forget to get your hands dirty!

Enjoy.