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Prep Time: 60 Minutes Cook Time: 3 Minutes |
Ready In: 63 Minutes Servings: 12 |
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This is a tasty recipe, especially if you take the time to make your own sauce. (Sometimes I cheat and use bottled - not as good.) I choose to omit the sausage and go meatless. The first time I took this to a church supper, I was asked for the recipe. Cook time includes time to cook sauce and bake in oven. Ingredients:
2 onions, chopped |
1 green pepper, chopped |
3 cloves garlic, minced |
2 tablespoons oil |
1/2 lb mushroom, chopped |
2 (29 ounce) cans tomato puree |
1 (6 ounce) can tomato paste |
1 cup water |
1 1/2 teaspoons basil |
2 teaspoons oregano |
1 lb hot italian sausage |
1 box jumbo pasta shells |
12 ounces mozzarella cheese, diced |
2 (15 ounce) containers ricotta cheese |
4 eggs |
6 tablespoons parmesan cheese |
2 tablespoons parsley |
2 tablespoons chives |
onion salt or salt |
pepper |
romano cheese, grated |
Directions:
1. Sauce: Saute onions, pepper, and garlic in oil for 5 minutes.
2. Add mushrooms and saute 5 minutes more.
3. Stir in tomato puree, paste, water and spices.
4. Cook and crumble sausage in a separate pan; drain off fat.
5. Add to sauce and simmer about 3 hours; add more water if sauce gets too thick.
6. Shortly before assemblage, cook shells according to directions; drain.
7. Filling and Assembly: Combine all ingredients except Romano cheese; spoon into shells (If mixture is too thin, add more Parmesan).
8. Spoon some sauce into bottom of a 9x13-inch pan.
9. Lay stuffed shells in pan.
10. Pour on additional sauce.
11. Sprinkle with Romano.
12. Bake at 325 degrees for 25-30 minutes.
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