Wednesday, January 2, 2008

Stuffed Shells or Manicotti

From 4everMom:

1 box manicotti/stuffed shells pasta, cooked per directions, but still al dente
Meat filling:
1 lb. ground beef
1/2 lb. mild italian sausage (we like Johnsonville)
1/2 lb. shredded mozzarella
1/2 c. seasoned bread crumbs
1 c. spaghetti sauce
Brown beef and sausage together. Drain. Mix in cheese, breadcrumbs and sauce. Set aside.
Cheese Filling:
2 lbs. ricotta cheese
1/2 c. parmesan cheese
1/2 lb. shredded mozzarella
2 eggs
1 tsp. parsley

x-large jar spaghetti sauce (I used a 4lb jar, and had sauce leftover)

1/2 lb. shredded mozzarella 1/2 c. shredded parmesan

Stuff shells with meat or cheese filling. I use 1/2 of each, but then I have enough leftover to do another pan and freeze it.) Pour enough sauce over the bottom of a 13x9" pan to cover. Lay shells side by side. Pour remaining sauce over. Sprinkle with 1/2 lb. mozzarella and 1/2 c. parmesan. Bake at 350 for 40-45 minutes. Freezes well, but do not top with additional cheeses until reheating. Also, I often make this in advance and do not put additional cheeses on until I'm reheating.


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