"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Stuffed Shells Recipe

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This recipe for Stuffed Shells, by , is from SHARING OUR BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Eileen Cooper
Added: Saturday, January 14, 2006


12 large shells
3 (8 oz.) cans tomato sauce
2 tbsp. grated parmesan cheese
1 lb. ground beef
1/4 c. chopped onion
1 clove garlic, minced
1 (10 oz) pkg. frozen chopped spinach, thawed and drained
1/3 c. grated parmesan cheese
2 tbsp. milk
2 eggs, slightly beaten
1/2 tsp. dried whole oregano
1/4 c. butter or margarine
1/4 c. plus 2 tbsp. all-purpose flour
2 c. half and half
1/8 tsp. white pepper

Cook shells according to package directions, drain and set aside. Combine tomato sauce and 2 tbsp. parmesan cheese. Spread 1 cup tomato mixture in a lightly greased 13x9x2 baking dish. Set aside dish and remaining sauce.

Cook beef, onion, and garlic in a large skillet until beef is browned, stirring to crumble meat; drain well. Add spinach and saute 3 minutes. Add 1/3 cup parmesan cheese, milk, eggs, and oregano; stir well. Stuff shells with beef mixture. Place filled shells on tomato mixture in baking dish and set aside.

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half and half; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in pepper. Pour over shells; spoon remaining tomato mixture over cream sauce. Bake, uncovered, at 375F for 20 minutes.
Makes 6 servings




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