Monday, September 14, 2009
I am actually cooking tonight. With the start of the new school year, I have not had the desire or energy to cook a meal. These shells are quite easy to make. I have frozen the "extra meat filling" to use at a later date if you have more meat than shells. Serving it along with garlic bread and Majel's carrots. (See previous posts for garlic butter and Majel's carrots).
1 lb ground chuck
1/2 t. garlic ( I used 2 cloves)
1/2 c. italian bread crumbs
2 (15 oz) jars Spaghetti sauce
1/2 c. parmesan cheese grated
salt and pepper
1 8 oz shredded mozzarella cheese
1/4 c. chopped parsley
18 giant pasta shells
Brown meat, onion, garlic, salt and pepper, and italian seasonig. Drain and cool. Stir in cheeses, bread crumbs, parsley, and egg. Cook shells and drain. Spoon spaghetti sauce into bottom of a pan. Stuff shells with meat mixture and place in pan. Pour the rest of the sauce over shells. Sprinkle with Parmesan cheese. Bake at 400 for 20-25 minutes.