Italian Stuffed Shells ~ Cassies
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1 - 12
jumbo shells, prepared according to pkg directions
links - casings removed - sweet or hot italian sausage
good ricotta cheese
shedded, mozzarella cheese - i shred my own
shredded parmesan - more for topping
each - fresh basil & fresh parsley - chopped ( can use dried if don't have) - 1 tsp each if using dried ~ or more to taste
each - black pepper, garlic powder, italian seasoning ~ or more to taste
1 - 15
favorite spaghetti sauce - or home made
& shredded parmesan for garnish
1In a med - large skillet, over medium heat - add ground beef and sausage, break up as it cooks. Continue cooking until no longer pink. Drain well.
2Preheat oven to 350 degree F.
Place meat in a large bowl, and add cheeses, seasonings, fresh parsley and basil. Stir until well combined.
3In a large greased baking dish. Pour enough sauce in to cover bottom of dish, by swirling or use back of spoon to spread.
4Take prepared pasta and fill each shell with at least a heaping tablespoon of meat & cheese mixture or until filled completely.
5Spoon about 1 tablespoon on sauce over each shell. More if you like them saucier.
6Sprinkle with a generous amount of fresh grated Parmesan & parsley.
7Place shells in rows, beside each other.
8Cover with foil and bake for 30 minutes.
Remove foil and bake another 15 minutes or until cheese is melted and starting to bubble. Watch them closely that you don't burn the exposed shell.
These can be easily reheated, but in my opinion, they're best eaten fresh out of the oven.
9Serve with a side of extra sauce, and a salad, with slices of nice crusty bread. Delish!
Originally Posted: Thu, Oct 23, 2014