Tuesday, January 23, 2007

Tuesday's Terrific Food

I've been wracking my brain trying to think of what to post for a recipe. I've been repeating a lot of favorites and easy stuff for a couple weeks here when I cook, so no recent new recipes came to mind. However, I remember posting about my hubby making his stuffed shells for our Christmas Eve dinner, but I don't think I posted the recipe here so here it is. It's a great recipe to make ahead and freeze or eat part and freeze the rest. It warms up great. It's also great for entertaining. I hope you'll give it a try!

Bryan's Stupendous Stuffed Shells

1 tbs. Butter
1/2 onion, chopped
1 tsp finely chopped garlic
1 lb. Italian sausage
1/2 lb. lean ground beef
2 tbsp worcestershire sauce
2 tsp dried basil leaves
2 tsp dried oregano leaves
1/2 lb. ricotta cheese
1 lb shredded Mozzarella cheese
3/4 cup parmesan/romano cheese (in the can thingy)
2 eggs
1/4 tsp salt
1 pinch crushed red pepper flakes
1 tbsp Italian seasoning
black pepper to taste
1/2 can chopped spinach (drained)
1 large jar spaghetti sauce (2 lb, 13 oz or similar)
1 package jumbo pasta shells (approx. 24 shells)

1.Cook shells according to package directions. Drain; set aside. 2. Meanwhile, melt butter in large skillet. Add onion and garlic. Cook over medium heat until just tender. (3-4 minutes). Add sausage, beef, and worcestershire. Continue cooking until meat is browned (8-12 minutes); drain. Set aside and allow to cool. If in a hurry, place in the refrigerator. 3. In a large bowl, mix ricotta, mozzarella, and parmesan/romano cheeses, reserving one cup of Mozzarella for later use. Add in basil, oregano, eggs, spinach, salt, crushed red pepper, Italian seasoning, and black pepper. Stir until mixture is consistent and smooth. If using an electric mixer, use slow speed only. 4. Add cooled meat mixture to the cheese mixture. Mix thoroughly. 5. Add mixture to each shell by hand. Stuff as much as desired. 6. Spread 3/4 cup of spaghetti sauce onto bottom of ungreased 13x9" pan. Place stuffed shells, meat side down, into prepared pan. Cover shells with additional sauce, reserving approximately 3/4 cup for later use. 7. Preheat oven to 350. Cover pasta with aluminum foil. Bake for 20-25 minutes or until heated thoroughly. 8. Remove aluminum foil. Cover shells with remaining sauce and Mozzarella. Continue baking, uncovered, until cheese is melted. For a finishing look, finish with a broil setting to brown cheeses. 9. Place shells on plates and enjoy!

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