Recipes From Today’s Show: Stuffed Pasta Shells

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TODAY on MHTV: Stuffed shells can easily be made ahead of time. When I prepare them I make two trays; one to go in the oven for dinner that night and one to go in the freezer for later. My version is filled with a mix of Italian cheeses, prosciutto and radicchio, which tastes great with a side of broccoli rabe.  Keep dessert simple and make a basic berry sauce to spoon over ice cream. More from the show.

Get the recipes from this episode:

Stuffed Shells

Broccoli Rabe

Berry Sauce Over Ice Cream

Get the recipes from the 11:30 am/et show, Southern Cooking.

Watch ”Mad Hungry with Lucinda Scala Quinn” weekdays at 11 a.m. /10 a.m. CT on Hallmark Channel. Bonus episode airs weekdays at 11:30 a.m./10:30 a.m. CT

  • Linda January 28, 2011 at 11:24 am

    These have been on my list me make very soon….now if I can get out of my frozen driveway and to the store it will be sooner than later!
    They look amazing! Love the radicchio and prosciutto twist!

  • Judy & Larry Andrews January 28, 2011 at 12:40 pm

    Judy and I love the show, this Stuffed shell dish is a must, Thanks and keep them coming. Larry A

  • Molly January 28, 2011 at 1:57 pm

    Lucinda, I love your show. I can’t wait to see what you’re whipping up each day. The recipes are upscale “doable” with ingredients that I can actually find if I don’t already have them. I usually plan out 3-5 days using your recipes, and my family loves me for it, it brings us together! Thank you for sharing your experiences and unseen hard work you put into each day. The results are yummy.

  • Judy January 28, 2011 at 6:34 pm

    Lucinda – I also love your show. You have inspired me to want to cook more. Thanks and keep them coming!!!

  • Pamela Lopez January 29, 2011 at 12:21 am

    I’ve already made the cheesy scalloped potatoes “yum”,chicken and dumplings “extra yum”, and this will be my next one. Just received your mad hungry book and love it. Don’t ever leave us.

  • katy January 30, 2012 at 3:05 pm

    On your show you say you can freeze a pan. Can you tell me if the frozen pan of shells can go direct from freezer to oven and what the temp should?

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