Ro's stuffed shells

Yield: 8 Servings

Measure 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
To 2 quarts of your favorite
Marinara sauce

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

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