Marty’s Stuffed Shells


1 8 oz. bag Mozzarella
1 small container Ricotta Cheese
½ cup Parmesan
1 Egg
1 tsp. Salt
1 tsp. Pepper
1 lb. Ground Turkey
1 12 oz. box Barilla Jumbo Shells
2 jars Spaghetti Sauce


1.  Boil the shells as directed on the package, then rinse under cold water. Preheat your oven to 350 degrees.

2. Brown the turkey meat in a separate pan and drain.

3. In a large bowl, combine mozzarella, ricotta, parmesan, egg, salt, pepper, turkey.

4. Coat the bottom of a large baking dish with the tomato sauce.

5. Stuff each shell with the mixture, just enough to where you can still close it. Line them in the pan as you fill them so they stay closed.

6. Pour spaghetti sauce over filled shells.

7. Cover the pan with foil and bake for 25 minutes.

8. Remove the foil and cook uncovered for 10 minutes.

Original Recipe credit goes to my boyfriend’s Stepdad, Marty Brennan 🙂


Baked Mac N Cheese


Main Dish
1 lb.           Barilla Cellentani Pasta Noodles
½ Stick      Butter
3 tbsp        Flour
1 tbsp        Powdered Mustard
3 c.            Milk
1 tbsp        Dried Minced Onion
1                Bay Leaf
½ tsp         Garlic Powder
½ tsp         Paprika
1                Egg
1 c.           Crumbled Bacon (I cheat and use 1 bag of Oscar Mayer Bacon Bits)
1 tsp          Salt
Pepper to Taste
2 (8 oz.) bags      Shredded Sharp Cheddar Cheese
1 (8 oz.) bag       Shredded Gouda Cheese (You can buy a package of sliced gouda a rip it up)

½ stick    Butter
1 ½ c.      Panko Bread Crumbs
This recipe can feed a crowd! I double the recipe for parties over 20 people as a side, and for crab feasts where people are hungry for the carbs!


1.  Preheat oven to 350 degrees.

2.  Separate items into 4 bowls. I find this makes life easier and cooking faster!

First bowl- Flour & Powdered Mustard

Second bowl- Milk, Onion, Bay leaf, Salt, Pepper, Paprika, Garlic Powder

Third bowl- Egg (whisk by itself), Bacon

Fourth Bowl- ½ stick butter

3.  Bring a large pot of water to boil, add pinch of salt and cook pasta 6 minutes (noodles are still a little hard). Empty water out of the pot as soon as 6 minutes are over and set aside.

4.  In a large pan melt ½ stick butter. Whisk in the flour and mustard and keep it moving until it turns a nice “blonde” color.

5.  Stir in the Milk, Onion, Bay leaf, Paprika, Salt, and Pepper for about 5 minutes, then remove the bay leaf.

6.  Stir in the Egg, Bacon, 1 bag of Sharp cheddar, and the bag of Gouda. Slowly mix in the noodles with a rubber spatula to make sure its evenly mixed.

7.  Butter a baking dish then pour in the entire pasta mixture.

8.  Top the dish with 1 bag of Shredded Cheddar Cheese evenly spread out.

9.  Microwave ½ stick butter until melted and toss the Panko bread crumbs to coat. Top the dish with the buttered Panko bread crumbs.

10.  Bake uncovered for 30 minutes until Panko is golden brown.

The original recipe before my tweaks can be found here: Alton Brown’s Baked Macaroni and Cheese

Ranch Chicken Pasta


2 Large Frozen Boneless Chicken Breasts
2 cans Condensed Cream of Chicken Soup
2 cans Condensed Cream of Mushroom Soup
1 can of Chicken Broth (I use Swanson)
2 packages Dry Ranch Dressing Mix (Hidden Valley usually has one near the dressing aisle)
8 oz Cream Cheese
Wide Egg Noodles (The sauce will be enough for two bags worth of noodles)


1.  Spray Crockpot with cooking spray (I use Pam) to prevent the sides from burning.

2.  Pour cans of soup, chicken broth, and 1 package of the dry ranch in your Crockpot. Stir together smoothing out the clumps of soup.

3.  Sprinkle half of the second package of dry ranch on top of the mixture. Add frozen chicken breasts on top of the mixture, then sprinkle remaining dry ranch on top.

4.  Turn Crockpot on low for 8 hours.

5. Remove chicken from Crockpot and set on a plate to shred. The meat should literally fall apart. Once you’ve shredded it add it back to your Crockpot, and add the package of cream cheese (cubed to melt faster).

6.  Keep cooking on Low for 30 more minutes and stir to make sure cream cheese is melted. Then serve over egg noodles! Yum 🙂

The original recipe before my tweaks can be found here: The Crockstar

ranch chicken pasta