"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet


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This recipe for STUFFED SHELLS, by , is from The Labor Goes On, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Thursday, October 11, 2007


1 lb. ground beef/chuck
8 oz. Mozzarella cheese
1/4 c. saltine cracker crumbs
Salt and pepper to taste
20 to 24 lg. stuffing shells
2 (15 oz.) jars spaghetti sauce
1 onion, chopped
1 tsp. garlic
1 egg
Parsley, snipped
1/2 c. Parmesan cheese

Brown meat, onions, and garlic until crumble. Drain excess grease and let cool. Stir in grated Mozzarella cheese, cracker crumbs, parsley, egg, salt and pepper.
Cook shells as package directs until shells are almost tender. Drain and rinse until cool enough to handle. Stuff each shell with meat mixture.

Pour about 1/4 of the sauce in the bottom of a 9 x 13 inch baking dish. Place stuffed shells on top of sauce. Pour remaining sauce over shells and sprinkle with Parmesan cheese.

Bake at 350 degrees for 20 to 25 minutes or until brown!




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