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Italian Stuffed Jumbo Shells Recipe

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This recipe for Italian Stuffed Jumbo Shells, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patty Roylance
Added: Saturday, November 3, 2007


1-32 oz tub of Ricotta cheese
2 C each shredded mozzarella and cheddar cheese
1/4 Ib. fresh mushrooms, coarsely chopped
1 can sliced and diced olives, drained
1/4 C chopped sautéed onion
1/4 C chopped sautéed celery
1/2 cup soft breadcrumbs
1 egg lightly beaten
1/4 C milk
1/2 t Italian seasoning
1/4 t pepper
1-2 T garlic (minced)
2 T chopped parsley (fresh)
2-3 T mint (fresh)
These two ingredients, the parsley and the mint must be fresh. The mint is the secret to this recipe

Mix together to stuff shells
1 carton Large Jumbo Shells cooked according to box

4 Cups prepared sauce as follows;
Baking Soda
1 t dry red peppers
1 small - medium onion, diced
1t Italian Seasoning (dried)
1/2 t salt
1 /2 t pepper
1 T garlic (minced)
2 T olive oil
2 T oregano (dried)
1 t basil (dried)
1T sugar
1/2 cup red wine (optional but it really makes the sauce)
1/2 cup fresh mint, diced (it's a must! this is the secret to this recipe)
1/4 cup fresh parsley
3 -12 oz cans of Contadina or Hunts Puree Sauce
Use 1/2 cup water for each can
1 -15 oz can of Contadina or Hunts Sauce
Use 1/2 cup water for this can also
1 -70z can of Contadina or Hunts Tomato Paste
Add another 1/2 cup of water

,Add all of the ingredients and simmer on low for about 25 minutes. When done, let the sauce cool and add a pinch of baking soda to get rid of the acid in the tomatoes and it doesn't change the taste. Stir, reheat so you can serve a hot meal. Enjoy!

Grease large baking dish. Place stuffed shells in dish, and pour prepared sauce over. Top with fresh grated Parmesan cheese, to taste. Bake at 300º for 40 minutes, or until bubbly and hot

Personal Notes:
Personal Notes:
Got this one from a real live Italian. Elaine Taylor




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