Ros Stuffed Shells

Ros Stuffed Shells Ingredients

Chuck ozburn hbwk07a --	5 sl White bread - cubed
Mm:mk vmxv03a	4 Eggs - beaten with a little
1 Box jumbo pasta shells	Water or milk
5 sm Italian sausage -- skins	1/4 c Diced onion
Remov	Minced parsley and garlic --
1 lb Ground chuck	To taste
2 15oz tubs ricotta	Salt and freshly ground --
1 lb Mozzarella - 1/2 shredded --	Pepper to taste
1/2 Sliced	1 1/2 To 2 quarts of your favorite
1/4 c Grated parmesan	Marinara sauce
10 oz Pkg frozen chopped spinach

Instructions for Ros Stuffed Shells

Mash then fry sausage and ground chuck until well browned; add onion, garlic, salt and pepper; set aside to cool; cook pasta al dente; hold under cold running water until cool; drain well and set aside; mix ricotta, bread, spinach, parsley and egg in a large bowl; add 1/2 of the Parmesan and the shredded mozzarella; mix well; (add milk if needed to make mixture more gooey than stiff; add meat mixture, mixing well; fill shells and place in oiled 9 X 12 inch baking dishes, fairly close together; ladle Marinara over, top with sliced mozzarella and then remaining Parmesan; cover with foil and bake in a preheated 350F oven until it appears hot in the center; remove foil and cook until cheese slices are golden brown. Yield: 2 dishes each serving 6 to 8 people. (Note: This dish freezes well; defrost before cooking and add a little water if it appears dry.) Recipe By : From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: Cuisine: Uncategorized

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