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Wed Dec 24, 2014, 08:59 PM

MY wife has a few questions about cooking for a christmas dinner

my wife is for the first time cooking for my family for christmas. She made her Sauce and meatballs today and divided the sauce. We are eating at my Dad's house ( he isn't comfortable eating at my house and spending a few hours here according to my Step mom and so my wife is making everything here and we are taking it to his house thankfully over the hill from us.) Anyways my wife is going to making 2 different types of stuff shells.

question 1: My wife is thinking of basically boiling the pasta and stuffing the all cheese shells tonight and basically having them sauced and in the pan in the fridge all night OR if it is better placing them in a pan and in the fridge all night without the sauce.


question 2: she is going to make a stuff shell filled with sausage and ricotta cheese and either Parmesan or mozzarella cheese. Which would be better?

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Response to diabeticman (Original post)

Wed Dec 24, 2014, 09:03 PM

1. I would say don't put the sauce on until tomorrow

Otherwise, it'll get soggy.

Enjoy the dinner tomorrow

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Response to marym625 (Reply #1)

Wed Dec 24, 2014, 09:08 PM

3. thanks. that is what she was thinking and letting the shells warm up a little before pulling them

in the oven.

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Response to diabeticman (Original post)

Wed Dec 24, 2014, 09:06 PM

2. Without sauce, Parmesan.

Saucing them ahead of time will probably make them kind of mushy. Parmesan compliments ricotta better than does mozzarella. It adds a nice sharpness.

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Response to GoCubsGo (Reply #2)

Wed Dec 24, 2014, 09:10 PM

5. okay. in the all cheese shells she is following her grams receipt of 3 cheese. ricotta mozzarella

and parmesan.

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Response to diabeticman (Reply #5)

Wed Dec 24, 2014, 09:17 PM

7. The classic combination, sounds like she's on the right track!

Best of luck, this takes a lot of energy to cook for the in-laws when you haven't been doing it for years. It will be great, and I hope she gets a well-earned rest at some point? (Maybe when you two are eating the left-overs the next day?)

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Response to enough (Reply #7)

Wed Dec 24, 2014, 09:19 PM

9. Thanks. I will make sure she does get some rest.

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Response to diabeticman (Original post)

Wed Dec 24, 2014, 09:09 PM

4. No sauce until tomorrow. Parmesan AND mozzarella!

I love cheese

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Response to cbayer (Reply #4)

Wed Dec 24, 2014, 09:12 PM

6. she does as well

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Response to diabeticman (Reply #6)

Wed Dec 24, 2014, 09:24 PM

11. The mozzarella adds a wonderful stringy texture while the park adds flavor.

Ricotta is not my favorite, but it serves a purpose in this dish.

Enjoy, it sounds absolutely wonderful. Wish I could have some!

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Response to diabeticman (Original post)

Wed Dec 24, 2014, 09:19 PM

8. I'd do ricotta in the shells

one batch ricotta and the other sausage with just a little Parmesan. Use the mozzarella on the top when she bakes them.

Just make sure the shells are a little underdone tonight.

I've done manicotti this way the night before and it worked out fine. Everybody preferred the flavored ones, though.

I prefer using the mozzarella on top because it gets lost inside the shells.

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Response to Warpy (Reply #8)

Wed Dec 24, 2014, 09:22 PM

10. Thanks. I will show her your response.

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Response to diabeticman (Original post)

Wed Dec 24, 2014, 10:19 PM

12. Agree with hold the sauce 'till serving time. Cheese, I'd go with hard parmesan, grated. And parsley

or some leafy green herb, diced. Just for the look and that fresh taste. Have fun!

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Response to diabeticman (Original post)

Wed Dec 24, 2014, 10:47 PM

13. DONE!!! My wife got her cheese shells stuffed. She placed Ricotta Mozzrella and Pamezan cheese

as well as pepper and parsley and eggs. ( Her family has always mixed eggs into the filling. She isn't sure but since her Grandmother it has been done.


She will brown the sausage then mix it into Ricotta and Parm into the mixture and will stuff and cook it in the shells. She will also cook the cheese shells.

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