Itialian Stuffed Shells
Last updated: Saturday December 08, 2012
Prepare and set aside one recipe of Marinara Sauce.
I. Marinara Sauce
1 - Lb Ground Beef
1 Large Onion - finely chopped
3 Cloves Garlic
1 Green Pepper - finely chopped
1 Carrot - shredded
Add and heat:
2 - 28-oz Cans Tomatoes
2 - 28-oz Cans Tomato Paste
Salt - to taste
Pepper - to taste
2 - Tbs Oregano
2 - Tbs Sweet Basil
- 1/2 Tsp Fennel Seed (finely ground)
- 1/8 Tsp Marjoram
1 - Tbs Parsley
1 - Tsp Sugar
1 - Cup Red Wine
1 - Can Mushrooms
A) Brown beef. Drain excess fat.
B) Add chopped onions, garlic, carrot, and green pepper. Sauté.
C) Add salt, pepper, tomatoes, and spices.
D) Cook over medium heat until done. Add mushrooms before serving.
II. Pasta Shells
Prepare according to package directions:
1 - Pound Pasta Shells
Do not overcook.
B) Rinse with cold water and drain.
C) Set aside
III. Ricotta Filling
Mix the following in a mixing bowl
1 - Pound Ricotta Cheese
2 - Eggs
2 - Tbs Parmesan Cheese (Grated)
2 - Tbs Parsley
1 - Cup Mozzarella Cheese (Grated)
IV. Assembly
A) Cover the bottom of a 9 X 12 Glass Caserole dish with Marinara sauce.
B) Stuff shells with Ricotta Cheese mixture and lay in baking dish.
C) Once Shells fill dish, ladle more Marinara sauce over shells. Sprinkle liberally with additional Mozzarella cheese.
Variation: Line each shell with a leaf of fresh spinach, and then fill with Ricotta mixture
Temperature: 375°
Time: 30 Minutes
Yield: 8-10 Servings
Theo and Nancy Black