Side Pannel
Ro's Stuffed Shells
Ingredients List
- Chuck ozburn hbwk07a --
- Mm:mk vmxv03a
- 1 Box jumbo pasta shells
- 5 sm Italian sausage -- skins
- Remov
- 1 lb Ground chuck
- 2 15oz tubs ricotta
- 1 lb Mozzarella - 1/2 shredded --
- 1/2 Sliced
- 1/4 c Grated parmesan
- 10 oz Pkg frozen chopped spinach
- 5 sl White bread - cubed
- 4 Eggs - beaten with a little
- Water or milk
- 1/4 c Diced onion
- Minced parsley and garlic --
- To taste
- Salt and freshly ground --
- Pepper to taste
- 1 1/2 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 1/2 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.)
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 1/2 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.)
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