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Stuffed Shells Recipe

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This recipe for Stuffed Shells, by , is from The Paciocco Family Cookbook, 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!

Darla Proctor


(1) 12 ounce box Jumbo Shells
1 pound ground turkey
1 pound ground beef
Onion (diced)
(1) 10 ounce bag frozen Spinach
(1) 15 ounce container Ricotta Cheese
(1) 9 ounce container Parmesan Romano Cheese Mix
1 tablespoon Italian Seasoning
Salt and Pepper to taste
(2) 24 ounce jars Tomato Sauce
8 ounce fresh Mozzarella
Fresh Parsley for garnish

Boil Jumbo Shells according to package.
Drain and set aside covering with a wet paper towel to keep from drying.

Brown ground Meats in a skillet together over medium heat with diced Onion.
Cook until no pink meat remains.
Drain any excess fat.

Thaw Spinach in a colander under warm water.
Press to remove excess water.

In a large bowl, mix together Parmesan Cheese, Ricotta Cheese, Spinach, Meat, Onions and spices including Salt and Pepper.

Take Meat and Cheese Mixture and gently stuff into Shells.
Line a large baking pan or two smaller baking pans with Shells (freeze one pan)

Cover Shells with Tomato Sauce.
Top with slices of fresh Mozzarella.
Bake at 375 for about 20-25 minutes or until Cheese is melted and Sauce is bubbling in the center.
Garnish with fresh Parsley before serving.




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