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

Shells Provolone Recipe

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This recipe for Shells Provolone, by , is from The Addison 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!

Kay Whitt


1 lb. ground beef
1/2 cup choped onion
2 cloves garlic, minced
3 cups (three 8-oz. cans) tomato sauce
3/4 cup (4-oz. can) sliced mushrooms, drained
1/8 tsp. ground black pepper
6 cups (16 oz.) Skinner Sea Shells, uncooked
2 cups (8oz.) shredded Cheddar cheese
3/4 cup (3 oz) shredded Provolone cheese
1/2 tsp. dried oregano

In a large skillet, brown meat until almost done; drain fat
Add onion and garlic
cook until onion is tender but not brown
Stir in tomato sauce, mushroooms oregano and pepper; simmer 15 minutes
Heat oven to 375.
Meanwhile,cook pasta according to package directions for 11 minutes.
Combine pasta and sauce.
In three quart casserole, layer 1/3 pasta mixture;
top with 2/3 cup cheddar cheese and 1/4 cup Provolone cheese.
Repeat layers twice.
Bake uncovered, 20 -25 minutes or until hot and bubbly.

Number Of Servings:
Number Of Servings:
6 - 8
Personal Notes:
Personal Notes:
Takes a little time but, is worth it. Of course, serve with
French Bread and salad.

Credit is given to the Skinner Pasta Co. for this recipe.




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