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STUFFED SHELLS with LEFT-OVER PORK ROAST Recipe

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This recipe for STUFFED SHELLS with LEFT-OVER PORK ROAST is from Downhome Favorites of Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ranzoni Jumbo Shells or Large Manicotte
2 to 3 cups shredded pork roast, cooked
1 package Shilling Sloppy Joe Mix
1 cup grated Mozzarella cheese
1/2 medium onion, chopped
1 small can tomato sauce
1 cup water
salt and pepper
1 tablespoon olive oil
Directions:
Directions:
Cook shells or manicotte as directed on package, set aside and cool.
In a bowl, stir together tomato sauce and water. Set aside.
In a large skillet saute onion in olive oil until clear. Add cooked/shredded pork, Sloppy Joe mix, and 1/2 of the tomato sauce/water mix. Stir until thick and hot; stir in 1/2 cup of the cheese. Fill cooled shells with pork mixture. Place in oven proof dish and cover with remaining tomato sauce mixture.
Bake covered at 350º for 45 minutes.

Remove from oven, cover with remaining cheese, place back in oven uncovered, until cheese has melted.
Personal Notes:
Personal Notes:
Other left over meats can be used in place of the pork.

Theda was Aunt Chris Folsom Melton's daughter. Theda and Ken's five kids are Jim, Donna, Debbie, Diane, and Dorey.

 

 

 

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