Food Observations

A blog for eaters

Stuffed shells

Made stuffed shells tonight in our new Le Creuset baking dishes. The majority were in marinara, but my wife wanted hers in a classic béchamel sauce. So I made hers in the mini 5 inch Baker. Sorry, no pics of that. Also included my wife’s wonderful homemade French loaf baked in her new perforated bread pans.

The shells were stuffed with a ricotta/mozzarella/romano mixture, then baked covered at 400° for about 30 minutes. Uncovered and topped with mozzarella and then under the broiler for a few minutes.

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