Homemade Taco Seasoning

I've seen recipes for homemade taco seasonings floating around Pinterest for a while now and decided to give one a try. We thought it turned out way better than the store bought version, plus you can easily adjust the seasoning to fit your heat preference. All of ingredients are just common spices, and all you do is mix them together. It's great to know exactly what is going into your food- no yucky preservatives or additives. Next time I will triple the recipe to have more left over. Try this next time you are making tacos rather than buying the store bought stuff!

Homemade Taco Seasoning


Ingredients:

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Pinch of cayenne pepper
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon table salt
• 1/2 teaspoon black pepper

Directions:

Mix all spices together until well combined. Use immediately or store in an airtight container in your spice cabinet and use as needed.

To make tacos: Brown meat and drain fat. Add 3 Tbsp of mixture, 1/4 cup water. Bring mixture to a boil, then reduce heat and simmer for about 3 minutes. 

Adapted from: http://www.melskitchencafe.com/2012/01/homemade-taco-seasoning.html

Baked Coconut Shrimp

When I get a food craving, if it's not for pickles, chocolate, or ice cream, there's a good chance it's for coconut shrimp. I think they are just the tastiest thing! The only problem: they are expensive. I can rarely bring myself to pay the price for a small box of them at the grocery store. So I decided to try my hand at making them! This recipe isn't exactly what I'm used to because they are baked instead of fried, which is another plus. They still taste great though, and definitely curb my craving. And they are the perfect summer kick-off food! The original recipe includes a dipping sauce, but it wasn't my favorite thing. I preferred them with tarter sauce. I really like the sauce they serve them with at Red Lobster. It's sort of like tarter sauce mixed with a pina colada which sounds weird but it goes great with the shrimp. So I may try my hand at concocting a version of that, it's got to be on the internet somewhere right?? 


Well, I will be taking a hiatus from blogging for the next two weeks. I am wrapping up finals this week and then heading to Florida right after that for a much needed vacation with the hubs!! So come back in 2 weeks for an update on our travels and more yummy food :)


Baked Coconut Shrimp

Ingredients:

• 1 pound uncooked large shrimp peeled and deveined 
• 2 egg whites 
• 2 Tablespoons cornstarch 
• 2 cups sweetened flaked coconut 

Directions:

Preheat oven to 400 degrees and line a cookie sheet with parchment paper.

In a small bowl beat egg whites with a hand mixer until soft peaks form.

Place cornstarch and coconut on two separate plates. Hold shrimp by the tail and dip and coat the shrimp with cornstarch. Next, dip the shrimp in the egg whites and finally in the coconut coating well.

Place shrimp on the cookie sheet and bake for 15-17 minutes or until coconut is a golden brown. Make sure to turn it once halfway through (around 8 minutes into cooking time) to make sure both sides brown.

Adapted from:  http://www.the-girl-who-ate-everything.com/2011/01/baked-coconut-shrimp.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+blogspot%2FofLCo+%28The+Girl+Who+Ate+Everything%29

Weight Watchers Crusted Honey Mustard Chicken

Luke and I aren't in the habit of counting calories but I have to say that we have really enjoyed all of the Weight Watchers recipes we've tried. This recipe is from the Weight Watchers website and it's a great spin on fried chicken fingers. The crispy coating is made from crushed cornflakes and they are baked which cuts down the fat. They are also very simple- from start to finish they were done in under half an hour. I think next time I may try a ranch variation by substituting ranch dressing for the honey mustard just to try something new! 


Weight Watchers Crusted Honey Mustard Chicken

Ingredients:

• 2/3 cups lite honey mustard dressing   
• 1 pounds uncooked boneless skinless chicken tenders
• 1 cup cornflake crumbs  
• 1 medium uncooked scallions, finely sliced  
• 2 tsp dill, freshly chopped
• 1/8 tsp table salt   
• 1/8 tsp black pepper  

Directions: 

Preheat oven to 425°F. Coat a shallow pan with cooking spray.

In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions.
Place cornflake crumbs in a shallow bowl. Dip chicken into dressing mixture and then cornflake crumbs; place in prepared pan.
Bake until chicken is golden and no longer pink in center, about 15 minutes.

Adapted from: http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=57621

Garlicky Baked Shrimp

Since shrimp is one of the few sea foods that Luke actually likes, I stay on the look out for any recipes that have shrimp as the main ingredient. I found this lovely one on Pinterest. I know I didn't get a great pic, but this is a fast, delicious dish! Serve it over some rice to make the shrimp go a little farther. If you really like garlic, you may want to increase the amount a little. Over and out!


Garlicky Baked Shrimp

Ingredients:

• 1 lb. raw shrimp, deveined and peeled
• 4 cloves garlic, minced
• 2 Tbsp. white wine
• salt and pepper
• 1/4 cup (4 Tbsp.) melted butter
• 1/2 cup Panko bread crumbs
• 2 Tbsp. fresh Italian-leaf parsley, chopped
• half of a lemon

Directions:

Preheat oven to 425 degrees F.

In a bowl, combine the shrimp, garlic, and white wine.  Stir to combine, then pour into a baking dish.  Spread out evenly, and then season with salt and pepper.

In another bowl, use a fork to mix melted butter, Panko, and parsley until well combined.  With your fingers, sprinkle the mixture evenly in the baking dish over the shrimp.

Transfer dish to oven and bake until the shrimp are pink and opaque, about 15-18 minutes.


Adapted from: http://gimmesomeoven.com/garlicky-baked-shrimp/

Crock-Pot Honey Sesame Chicken

With finals approaching fast, it seems like every class is trying to fit in a test before they start. So that means busy days spent studying and not much time for cooking. As usual, I turn to my trusty crock-pot to help me out. I found this recipe which is a copycat of the bourbon chicken served at the mall food court. I'd say it's even better and it is super easy to make. I will be making this recipe again and again. Luke's buds were over again and they give this recipe a big thumbs up! I served it with homemade Yum Yum Sauce, also know as shrimp sauce, like the kind from Hibachi Japanese restaurants. That stuff is so good on everything and I am so glad to have my own homemade version. I'll share that recipe with you all soon! 

Crockpot Honey Sesame Chicken

Ingredients:

• 1 lb. boneless, skinless chicken thighs, about 5
• Salt and pepper
• 1 cup of honey
• 1/2 cup of low sodium soy sauce
• 1/4 cup ketchup
• 2 tbsp. vegetable oil
• 2 cloves of garlic, minced
• 1/2 cup diced onion
• 1/4 tsp. red pepper flakes
• 2 tbsp. cornstarch
• 2 tbsp. cold water
• Sesame seeds

Directions:

Place the chicken thighs in the crockpot insert and sprinkle salt and pepper on both sides.

In a medium sized bowl, combine honey, soy sauce, ketchup, oil, garlic, onion, and red pepper flakes. Stir to combine well. Pour over the chicken in the crock-pot.

Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours.

When done, remove chicken from crock pot and cut into chunks. Prior to putting the chicken back in the crock pot, combine the cornstarch in the cold water and whisk it into the crockpot to thicken up the sauce a bit. Throw the chicken back in and stir around to recoat the chicken in the sauce.

Serve hot over a bed of white rice (optional) and sprinkle some sesame seeds on top.

Adapted from: http://www.tablefortwoblog.com/2012/02/21/crockpot-honey-bourbon-chicken/

Cornish Game Hens with Garlic and Rosemary

The last dish on our Hunger Games menu are these delicious Cornish game hens. They were actually very easy to make and turned out moist and flavorful. The hens went perfectly with mashed potatoes and carrots. Be generous with the seasonings, and make sure to get the underside! 


Luke and I had a lot of fun putting this meal together before seeing the movie. I hope you all are inspired to read the books and see the movie! Happy Hunger Games!

Cornish Game Hens with Garlic and Rosemary

Ingredients:

• 4 Cornish game hens
• salt and pepper to taste
• 1 lemon, quartered
• 4 sprigs fresh rosemary
• 3 tablespoons olive oil
• 24 cloves garlic
• 1/3 cup white wine
• 1/3 cup low-sodium chicken broth
• 4 sprigs fresh rosemary, for garnish

Directions:

Preheat oven to 450 degrees F.

Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.

Reduce oven temperature to 350 degrees F. In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown. Baste with pan juices every 10 minutes.

Transfer hens to a platter. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

Guinness Pot Roast

Well, it's almost St. Patrick's day, so in celebration I made this hearty Guinness Pot Roast. I have to say, it may become a staple in our house! It was simple to make and had a great flavor. I made this for dinner when Luke had some friends over to study and it was a huge hit. Abby liked the scraps she got too :) 


I had to change the original recipe a little bit since I don't have a  dutch oven, but if you do have one, you can do all the cooking in it rather than transferring things from the skillet to the roasting pan. I used the extra stout Guinness, and Luke said he really liked the extra stout flavor. Also the original recipe calls for cabbage, but I wasn't feeling it. If you want cabbage, just add it when you add the other veggies. 


In other news, my home town, Rolla, Mo, is celebrating the 104th St. Pat's Day parade this year. If any of you know much about Rolla you know that during St. Patty's Day, it's the place to be. Every year is the "Best Ever." They start selling sweatshirts for the event more than 6 months in advance. The streets are painted green, people carry shillelaghs, and rubber snakes are "killed". Anyways, it's always a lot of fun and full of tradition! Hope you have a happy St. Patty's Day!


Guinness Pot Roast


Ingredients

• 1 3-4 pound chuck roast
• 2 cups beef broth
• 16 oz Guinness (or other dark-colored stout)
• 2 medium onions, diced
• 3 cloves garlic, minced
• 4 carrots, peeled and sliced into 2″ pieces
• red potatoes cubed
• 2 tbsp olive oil
• kosher salt
• black pepper
• 3 tbsp cold water
• 2 tbsp cornstarch

Directions

Preheat oven to 450 degrees. Season beef generously with salt and pepper. Heat oil in large skillet over medium-high heat for 2 minutes.  Place roast in pan, and sear well on both sides until nice and brown. Remove roast to plate and set aside. Add onions to the skillet and cook, stirring often, until the onions are starting to brown on the outsides. About 4 minutes. Add garlic and cook for an additional minute. Put the cooked onions, garlic, beef stock, and beef into a roasting pan. Cover, and cook for 1 hour.

Reduce oven temperature to 350. Remove the roast from the oven and flip the roast. Add the stout, re-cover, and cook for an additional 1 hour 15 minutes.  Remove roast again and flip. Add the vegetables and re-cover. Cook for an additional 45 minutes.

To make the gravy, remove the roast and place on a platter. Then, remove the various vegetables and arrange them on the platter as well. Cover it with aluminum foil to keep warm while you make the gravy. Using a fine mesh strainer, pour the braising liquid into a medium saucepan. Combine the cornstarch and the cold water in a small dish, then add to the gravy. Cook over medium heat, stirring constantly, until the cornstarch works it’s magic and the gravy thickens.

Cut the roast into large chucks. And poor the gravy over the beef and veggies! Mine had gotten a little cold by the time I made the gravy and cut up the beef, so I just threw it back in the roasting pan and warmed it in the oven for a few minutes. 

Adapted From: http://tideandthyme.com/pot-roast-with-stout-gravy/

Four Cheese White Pizza

My mouth is watering just thinking about this delicious pizza. Yum, yum, yum! If you are a cheese lover (like us!), this pizza is for you. Go heavy on the goat cheese (it's the best part in my opinion) and basil. Also, the directions say "crumble ricotta on pizza." I sort of plopped small blobs around the pizza because I'm pretty sure if your ricotta is crumbling, something is wrong! But I guess "crumble" sounds better than "plop blobs" baha. Anyways...
This pizza has a great fresh taste, and really it is not too difficult or time consuming to make. The dough bakes great on a pizza stone if you have one. Just remember to preheat the stone for about ten minutes before you use it, for best results! 


In other news, I got a new swim suit a few days ago and it has me itching for summer! Just a little over 2 months until we will be relaxing on Florida's sunny shores! I just have to make it through my last torturous semester of class. Then I'm free, free, free at last! Well at least until rotations start :) Over and out!


Four Cheese White Pizza
Servings: 1 pizza, approximately 6-8 slices

Ingredients

For the dough (This recipe makes enough for two pizzas.):

• 1/2 cup warm water
• 2 and 1/4 teaspoon (or one packet) of instant yeast
• 4 cups (22 ounces) bread flour, plus more for rolling out your dough
• 1 and 1/2 teaspoons salt
• 1 and 1/4 cup water, at room temperature
• 2 tablespoons olive oil

For the pizza:

• 2 tablespoons olive oil, plus more for brushing the pan
• 3 teaspoons garlic, chopped (about 3 cloves)
• 8 ounces mozzarella, sliced and coarsely chopped
• 3 ounces herbed goat cheese, crumbled
• 1/2 cup part-skim ricotta
• 1/4 cup Parmesan cheese, grated
• 3 tablespoons thinly sliced fresh basil

Directions

For the dough:  
In a 2-cup measuring cup, add your 1/2 cup of warm water.

Add the yeast to the warm water mixture and let sit at room temperature until the mixture is bubbly and creamy, about 5 minutes.

In the bowl of your standing mixer fitted with the paddle attachment, combine the flour and salt.

Add the 1 and 1/4 cup of room temperature water to the water/yeast mixture.

With the mixer running at low speed, slowly pour the water/yeast mixture and olive oil into the bread/salt mixture, and mix until the dough forms a cohesive mass.

Switch to the dough hook and continue to knead the dough at low speed until elastic and soft, about 5 minutes.

Divide the dough into two equal portions. If you are freezing one portion of dough, tightly wrap it in plastic wrap and place in a freezer bag.  If using the dough immediately, let it rest for at least 10 minutes at room temperature (but no more than 30 minutes).

For the pizza: 
Preheat the oven to 450 degrees.

Brush a rimmed baking sheet/stone with olive oil and set aside.

In a small bowl, combine two tablespoons of olive oil with the garlic, set aside.

On a clean and lightly floured flat work surface, roll out the dough to your desired shape.  

Transfer the dough to the baking sheet or stone and brush lightly with part of your prepared olive oil/garlic mixture.

Layer the mozzarella and goat cheeses, making sure to leave at least a 1/2-inch border of exposed crust.

Crumble the ricotta cheese over the pizza, followed by the Parmesan cheese.

Bake the pizza until the cheese is melted and the crust is golden brown, about 18 minutes or so.

Once out of the oven, lightly drizzle the pizza with the remaining olive oil/garlic mixture.

Sprinkle the pizza with the fresh basil, and serve immediately.

Adapted from: http://www.thecurvycarrot.com/2011/07/06/four-cheese-white-pizza-and-a-blog-anniversary/

Creamy Chicken Taquitos

Before meeting Luke I had never had a taquito before. Turns out they are pretty tasty! Luke is very particular about which ones he likes, the ones from Costco are his favorite. Unfortunately, we don't have a Costco membership so he very seldom gets them. So in the mean time I decided to try my hand at this homemade version. They are so delicious! We both think they are way better than then the store bought version. I almost always make a double batch and freeze most of them, they warm up great. We season our chicken with chili powder, cayenne pepper, garlic powder, and cumin to give the recipe a bit more punch! We also use hot salsa because we think it needs that extra flavor. 


In other news, Luke and I are celebrating 9 months of marriage today! Wahoo! 

Creamy Chicken Taquitos

Yields about 12 taquitos

Ingredients

• 3 oz. cream cheese, softened
• 1/3 cup hot salsa
• 1 tbsp. freshly squeezed lime juice
• 1 tsp. chili powder
• 1/2 tsp. cumin
• 1/2 tsp. onion powder
• 2 cloves garlic, minced
• 3 tbsp. chopped cilantro
• 1-2 green onions, chopped
• 2 cups shredded cooked chicken
• 1 cup shredded Mexican cheese 
• 10-12 6-inch flour tortillas
• Cooking spray
• Kosher salt

Directions

Preheat the oven to 425˚ F. Cover baking sheet with foil or parchment paper.

In a large mixing bowl, combine the cream cheese, salsa, lime juice, spices, cilantro. Add the green onions, chicken and shredded cheese.  Mix thoroughly until well combined.  

Briefly heat the tortillas in the microwave to make them soft and easy to roll about 20-3o seconds.  Place a tortilla on a work surface.  Spoon 2-3 tablespoons of the filling mixture down the middle of the tortilla.  Roll the tortilla up tightly around the filling.  Place seam-side down on a baking sheet.  Repeat with the remaining tortillas and filling, spacing the assembled taquitos evenly on the baking sheet.  Spray the tops lightly with cooking spray and sprinkle with a pinch of kosher salt.  

(To freeze before baking, transfer the baking sheet to the freezer and chill the assembled taquitos 30-60 minutes.  Transfer to a freezer-safe container or plastic bag.  To bake from the freezer, simply add a few additional minutes to the original baking time, until the filling is warmed through.)

Bake 15-20 minutes, until crisp and golden brown.   Serve with salsa or sour cream. 

Adapted from: http://annies-eats.com/2011/04/27/creamy-chicken-taquitos/

Panko Crusted Stuffed Chicken

It seems like I am always trying to find recipes that will use up left over perishables. This week I had spinach, tomatoes, and a variety of Italian cheeses. I remembered this recipe for stuffed chicken and knew that it would be perfect for getting rid of my excess ingredients! It is fast, fresh, and tasty! The original recipe only calls for Parmesan and ricotta cheese, but I had some Romano so I threw that in too. Make sure to rinse the chicken before you start so that way the Panko crumbs will stick a bit better. My chicken breast were huge so the filling filled two up nicely, but if you have some smaller ones I think it would make three. This is a great weeknight meal and it is on the healthier side. Score!

In other news, my dad left for Africa last Thursday. He and some other guys will be there for the next couple of weeks building wells and sharing their faith. I am excited to hear all about it when he gets back! In the mean time, please keep him and the rest of the crew in your prayers! 

Panko Crusted Stuffed Chicken

Ingredients

• 1 cup of low fat ricotta cheese
• Small handful of baby spinach, chopped
• 2 roma tomatoes, diced with seeds removed
• 2 tbsp Parmesan cheese, grated
• 1/4 cup Romano cheese, grated
• 1 tbsp fresh basil, chopped
• 1 clove of garlic, minced
• Sea salt and pepper, to taste
• Dash of oregano
• 2 chicken breasts
• Italian seasoned panko crumbs
• 2 tsp olive oil

Directions

Preheat the oven to 400 degrees.

Mix together the ricotta, spinach, tomatoes, Parmesan cheese, basil, garlic, sea salt, pepper, and oregano. 

Rinse the chicken breasts then cut a long horizontal slit along the center. Fill the cavity of the chicken breast with the ricotta mixture. Season each side of the chicken with sea salt and freshly cracked pepper, to taste. Carefully dip the chicken breasts in the panko crumbs until both sides are evenly covered. Close the slit together with toothpicks or halved kebab sticks. (sorry, I wish I had remembered to take a picture at this point, but sometimes I just get in the zone, haha!)

Heat the olive oil in an oven proof skillet on the stove over medium high heat. Once the pan is hot, place the chicken in the skillet and cook for 3-4 minutes or until the chicken is golden brown, flip the chicken over and place the skillet into the oven. Cook for 20 minutes, or until the chicken is cooked through. Let the meat rest for 5 minutes before slicing. 

Adapted from: http://www.fortheloveofcooking.net/2011/06/panko-crusted-chicken-stuffed-with-ricotta-spinach-tomatoes-and-basil.html

Chicken Tortilla Soup

This week has been a bit hectic with school and tests so I knew an easy crock pot meal would be a great help. This soup couldn't get any easier! You open some cans, slice an onion, throw in chicken breasts and spices, let it cook in the crock-pot for a while, and viola! A delicious homemade soup that is filling, healthy and delicious. Plus you have lots of leftovers for a quick lunch. The recipe calls for two chicken breasts, but if they are large I think one would be plenty. I have only cooked it on the low setting, but if you try the high setting, let me know how it goes!

Well I have to get back to the books! Happy almost Friday!


Chicken Tortilla Soup

Ingredients

• 2 chicken boneless skinless chicken breasts 
• 2 cans Ro-Tel
• 1 can black beans, rinsed and drained
• 1 can kidney beans, rinsed and drained
• 1 can corn
• 1 onion, chopped
• 2 cans low-sodium chicken broth
• 1-2 cups of water
• 1 Tbsp garlic powder
• 1 Tbsp chile powder
• 1 Tbsp ground cumin
• 1 Tbsp dried cilantro
• tortilla chips
• shredded cheddar or Mexican blend cheese

Directions

Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in crock-pot and stir to mix. Put chicken breasts on top of mixture and make sure they're at least partly submerged in liquid.

Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken breasts from soup and shred.
Return chicken to crock-pot, stir to combine.
Serve with shredded cheese and tortilla chips.

Adapted from: http://jonandjenmiller.blogspot.com/2010/09/crockpot-chicken-tortilla-soup.html

Three Cheese Stuffed Shells with Meaty Tomato Sauce

Our Valentine's Day dinner was a great success! For our main dish we made these delicious stuffed shells with a homemade meaty tomato sauce, yum-yum! The recipe comes from The Pioneer Woman so you know it's going to be great!


I love cooking with red wine. I love the way it smells and the way it tastes... it just adds such a depth of flavor. Plus you get to feel sophisticated, even if you're using a $5 bottle of wine! I will definitely be making this sauce recipe again for other pasta dishes. I was thinking that it would be good to put into mason jars and give to some of my friends and family who like to cook, it's so versatile!


I used this technique to stuff the shells and it made it so much easier! I was done in no time. Sorry, I forgot to take a picture of this. Also we learned what "chiffonade" meant and how do it. Thanks Wikipedia!


Our appetizer was margherita flatbread. They were good, but we don't think we've quite perfected  the recipe yet. I'll wait to share that when we have! But it looked pretty, so here's a pic.

After dinner we built our fort. It had the 3 C's of a perfect fort: Comfy, Cozy, and Cool. Baha, I just made that up, but it works! I do think this is the best fort we've built yet! And I remembered how much I love the movie Away We Go. If you haven't seen it yet go watch it!

Three Cheese Stuffed Shells with Meaty Tomato Sauce


Ingredients

• 2 Tbs olive oil
• 1/2 medium onion, chopped
• 5 cloves garlic, minced
• 1/2 pound Italian sausage
• 1/2 cup red wine
• 1 28-ounce can crushed tomatoes
• 1 15-ounce can crushed tomatoes
• 2 Tbs sugar
• 1/2 tsp salt
• 2 tsp Italian seasoning
• 8 ounces jumbo pasta shells
• 30 ounces whole milk ricotta cheese
• 8 ounces parmesan cheese, grated, divided
• 1/2 cup grated romano cheese
• 1 whole egg
• 12 leaves basil, chiffonade
• 2 Tbs minced parsley
• Salt and pepper, to taste

Directions

Cook pasta shells for half the cooking time; make sure not to overcook. Drain and rinse in cool water. Set aside.

Heat olive oil in large skillet or dutch oven over medium-high heat. Add onions and garlic and saute for a minute or two. Add Italian sausage and brown, breaking it up into small pieces as it cooks. Pour in red wine and let it cook for a minute or two.

Pour in cans of crushed tomatoes and stir. Add sugar, salt and Italian seasoning. Bring to a boil, then reduce heat to low. Cover and cook 30 to 45 minutes, stirring occasionally.

In a separate bowl, mix ricotta, half the Parmesan, Romano, egg, salt and pepper, basil, and parsley. Stir until combined.

To assemble, coat the bottom of a baking dish with sauce. Fill each half-cooked shell with the cheese mixture. Place face down on the sauce. Repeat with shells until cheese mixture is gone. Top shells with remaining sauce. Sprinkle on extra Parmesan.

Bake at 350 degrees for 25 minutes, or until hot and bubbly.

Adapted from: http://thepioneerwoman.com/cooking/2010/10/three-cheese-stuffed-shells-with-meaty-tomato-sauce/