"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Meat-Stuffed Shells Recipe

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This recipe for Meat-Stuffed Shells, by , is from Mystic Maidens of the Crescent Moon Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ellie Baisden
Added: Wednesday, September 7, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground chuck.
1 large onion, chopped.
1 clove garlic, chopped.
8 oz. mozzarella cheese, coarsely shredded.
1/2 c. Italian-style dry bread crumbs.
1/4 c. chopped parsley.
1 egg, lightly beaten.
Salt and pepper.
Red papper flakes (optional).
18 large ("giant") pasta shells.
2 jars (15 1/2 oz. each) spaghetti sauce.
1/2 c. dry red wine.
1/2 c. grated Parmesan cheese.

Directions:
Directions:
Brown chuck, onion and garlic until chuck is crumbly. Drain fat and cool. Stir in cheese, crumbs, parsley and egg. Add salt and pepper to taste. Preheat oven to 400 F. Cook shells in boiling water until almost tender, about 15 minutes. Drain. Stuff shells with meat mixture. Spoon 1/4 of the sauce over the bottom of a 9 x 13 x 2" baking pan. Place stuffed shells on top of sauce, side by side in a single layer. Mix wine with remaining sauce and pour over shells. Sprinkle with cheese. Bake for 20 to 25 minutes or until brown and bubbly. Serve sprinkled with additional grated Parmesan cheese if desired.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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