"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Pasta - Stuffed Shells Recipe

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This recipe for Pasta - Stuffed Shells, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, February 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 box manicotti or rigitoni shells, cooked and cooled

Sauce:
1 onion, chopped
2 cloves garlic, chopped
1 large can crushed tomatoes
1 can tomato paste
2 cups water
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon red pepper
1/2 - 1 teaspoon sugar, to taste

Filling:
1-pound ground beef, optional
1 box spinach, thawed and squeezed dry
1 1/2-pound Ricotta cheese
1/2 cup Parmesan cheese, grated
Salt
Pepper

Directions:
Directions:
Cook pasta shells, drain and cool.

Sauce:
Saute onion and garlic in olive oil. Add next 9 ingredient. Simmer 1 hour or longer.

Filling:
Brown ground beef and drain. Add squeezed, dry spinach, cheeses, salt and pepper.
Stuff cooled shells. Place some sauce in bottom of greased 9X13-inch baking dish. Place shells in dish and cover with remaining sauce. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30 - 45 minutes or until hot and bubbly.

 

 

 

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