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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Stuffed Jumbo SHELLS Recipe

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This recipe for Stuffed Jumbo SHELLS, by , is from Avoledo - Burtt, 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!

Contributor:  
Contributor:  
Carol Baillie

Category:
Category:

Ingredients:  
Ingredients:  
Jumbo Pasta Shells (20 - 30)
1 package extra or lean Ground Beef - season to taste
2 cloves Garlic
1/2 cup Onion - chopped
1 package Cream Cheese (250 ml)
Big jar Salsa at least 500 ml (we use medium)
Mozzarella Cheese - shredded (- or Monterrey Jack)

Directions:
Directions:
Cook the noodles to about 75% cooked. Run under cold water. Brown beef & when half way cooked, add the onions & garlic & spices when brown add the cubed cream cheese. It takes forever to melt this into the beef. Be patient!
When cream cheese melts in, let cool slightly then stuff the shells. (if you push on the ends of the shells they open up better) line a casserole dish with the shells & layer if needed.
Add salsa & try to cover all the shells with salsa. Add shredded mozza for the last 5 minutes
Bake in oven 350 until bubbling. Tip: even better the next day

 

 

 

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