Ro's stuffed shells
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Chuck ozburn hbwk07a -- | ||
| Mm:mk vmxv03a | ||
| 1 | Box jumbo pasta shells | |
| 5 | smalls | Italian sausage -- skins |
| Remov | ||
| 1 | pounds | Ground chuck |
| 2 | 15oz tubs ricotta | |
| 1 | pounds | Mozzarella - 1/2 shredded -- |
| ½ | Sliced | |
| ¼ | cup | Grated parmesan |
| 10 | ounces | Pkg frozen chopped spinach |
| 5 | slices | White bread - cubed |
| 4 | Eggs - beaten with a little | |
| Water or milk | ||
| ¼ | cup | Diced onion |
| Minced parsley and garlic -- | ||
| To taste | ||
| Salt and freshly ground -- | ||
| Pepper to taste | ||
| 1½ | To 2 quarts of your favorite | |
| Marinara sauce | ||
Directions
Mash then fry sausage and ground chuck until well browned; add onion, garlic, salt and pepper; set aside to cool; cook pasta al dente; hold under cold running water until cool; drain well and set aside; mix ricotta, bread, spinach, parsley and egg in a large bowl; add ½ of the Parmesan and the shredded mozzarella; mix well; (add milk if needed to make mixture more 'gooey' than stiff; add meat mixture, mixing well; fill shells and place in oiled 9 X 12 inch baking dishes, fairly close together; ladle Marinara over, top with sliced mozzarella and then remaining Parmesan; cover with foil and bake in a preheated 350F oven until it appears hot in the center; remove foil and cook until cheese slices are golden brown.
Yield: 2 dishes each serving 6 to 8 people. (Note: This dish freezes well; defrost before cooking and add a little water if it appears dry.) Recipe By :
From: Date: 05/27 File