My niece Cait loves to visit St. Croix and loves to cook with me. Our sharing the kitchen has been written about before when she did a guest post on making Enchiladas and when we had our Christmas Flat Bread Pizza Contest for the most artistic Pizza Pie. This trip we decided to do Stuffed Shells as a big step up from traditional Mac and Cheese that I made with my grandchildren and Great Nephew. Of course the step up is in sophisticated flavors and not complexity, but just like Mach and Cheese it is a very hardy addition to any meal and in our case it was dinner with nothing else except the salad.
Since Cait had just been to see Priscilla on stage in New York and loved it and I have a copy of the movie and love it, the name just naturally evolved. The most popular definition for “Drag Queen” at Urban Dictionary is “a man who dresses as a flamboyant woman in order to entertain others.” As Mac and Cheese goes, this hearty rendition is flamboyant and entertaining so I guess it qualifies.
Stuffed Shells Recipe
2 cups shells
1 tsp salt
8 oz Ricotta
4 oz mozzarella
2 oz Parmesan
- Place two cup of shells in the coffeepot with a teaspoon of salt. Add ten cups to the water reserve and let perk on the shells. Cook for 15 minutes on the warming plate. Do not over cook,
- Mix all the other ingredients in the bowl. The amount of tomatoe sause is flexible and to taste but ½ cup is a good place to start.
- Drain the pasta after it’s cooked and rinse with cold water.
- Add pasta to cheese mixture and mix until uniform.
- Return Mixture to pot and cook 2-3 hours more.
This was so delicious, that when I made it yesterday, I ate the whole pot which is really not the purpose of portion controlled coffeepot cooking. It just gets difficult scaling down below these levels so I made the same amount, I made the first time with Cait. At least when Cait was here, we shared the pot, made a salad and both had enough to eat.