S​tuffed Shells

Ingredients

• 2​2-24 Jumbo Shells, cooked to al dente
• 1​# ground beef
• 1​/2 # ground pork
• 1​/2 chopped onion
• 2​-3 stalks chopped celery
• 1​/3 c parmesan cheese, powdered works best
• 1​ tsp salt
• 1​ clove garlic, minced
• 1​/3 c white wine or cooking sherry
• 1​/3 c Italian bread crumbs
• 1​ jar Marinara sauce
• 2​c mozzerella cheese

Instructions

1. C​ook shells to al dente - typically 8-10 min, drain, rinse and set aside
2. While shells are cooking brown beef and pork with celery and onion, drain excess fat
3. A​dd parmesan cheese, salt, garlic, wine, and bread crumbs to meat mixture, combine and let cool a bit
4. I​n a 9x13 pan, spread a bit of sauce in the bottom to layer shells on
5. Stuff shells with meat mixture and place in single layer in baking pan
6. T​op shells with remaining sauce and the mozzerella cheese
7. Cover and bake at 350'C for 35 min. Uncover and cook for additional 5-10 min to brown cheese.
8. R​emove and enjoy!
9. 4​-6 shells per serving, use more or less shells depending on how stuffed you want them.

Recipe Notes

F​or extra flavor use a seasoned pork, or add additional Italian seasoning. Can also use other red sauces for a different flavor. Sprinkle with more cheese as needed.

Recipe by

F​amily recipe :-)