Sunday, July 9, 2017
Meat and Cheese Stuffed Pasta Shells
Meat and Cheese Stuffed Pasta Shells 1 lb ground beef 1 large onion, diced 1 garlic clove, chopped 8 ounces mozzarella cheese, shredded 1/2 cup Italian style breadcrumbs 1/4 cup fresh parsley, chopped 1 egg, beaten 1 (26 ounce) jar of your favorite spaghetti sauce 8 ounces tomato sauce 1/2 cup parmesan cheese, grated 18 jumbo pasta shells, cooked and drained salt and pepper, to taste 1/3 cup dry red cooking wine Boil water for pasta. Meanwhile, in a large skillet, brown ground beef, onion and garlic; drain and cool. Cook pasta in water, drain. Preheat oven to 400 degrees. Meanwhile pasta is cooking, combine meat, mozzarella cheese, bread crumbs, egg and parsley; season with salt and pepper. Mix spaghetti sauce with tomato sauce; cover bottom of a 13x9 casserole dish with 1/4 of the sauce. Stuff cooked, drained shells with the meat mixture and place on top of sauce in dish in a row. Add red wine to remaining sauce and mix well; cover shells with sauce and sprinkle with parmesan cheese. Bake in oven for 20-25 minutes or until bubbly and browned.