The Third Show Begins . . .

Friday - (rehearsal, voice, SCERA, basketball, date night) easy/out
Saturday - (basketball, SCERA, Rex kids) grilled cheese sandwiches and tomato soup
Sunday - (Stake Youth Choir Rehearsal) sweet pork burritos
Monday - (rehearsals, dance) stuffed shells (below)
Tuesday - (CVJH auditions, rehearsals, basketball practice, basketball game) baked potato bar
Wednesday - (CVJH auditions, rehearsal, Apple Pie Anniversary, dance, YM, YW) sausage biscuits and gravy, scrambled eggs
Thursday - (auditions?, rehearsals, dance) enchilada pasta
Friday - (basketball, voice, rehearsals, Tycen's party, SCERA)



STUFFED SHELLS 6 to 8 people
This can also be made ahead, which is a good idea as it gets messy in the kitchen!
Serve this with the bread (see above) and green salad or vegetables and fresh fruit.
1 pk. (12 oz.) *jumbo* shells (these are sometimes hard to find)
32 oz. (4 cups) of ricotta cheese
8 oz. mozzarella cheese, diced or shredded
1/2 cup parmesan cheese
2 eggs, bean with a fork
1 Tbls. parsley

Cook pasta until done, stirring gently to prevent breaking the shells.
Rinse well with cold water; make sure each shell is rinsed (these are hot!) Drain.
Mix cheeses, eggs and parsley in a bowl; add a little black pepper.

Cover the bottom of a 9x13" pan with a thin layer of tomato sauce.
Fill the shells with the cheese mixture and lay them into the pan.
Mix one or two 15 oz. cans of tomato sauce with two tsps. of Italian herbs, and pour this over the shells. Or, you can use a 28oz. jar of spaghetti sauce.
I usually cover the pan with foil, and remove the foil the last ten minutes of baking.
Bake at 350 until hot for about 35-45 minutes. Bake longer if this has been refrigerated. Let the shells sit for at least 5 minutes so they can firm up before eating. Pass more parmesan.