Recipes

Stuffed Macaroni Shells

Category:	Red Meat Main Dish
Ingredients:	Sauce: 1-1/2 lbs. Ground beef, browned 2 medium sized onions, finely chopped 1/2 cup chopped parsley 1 clove garlic, minced 2 t. mixed Italian herbs 6 small cans tomato sauce (and 4 of these cans of water) 1 large can whole tomatoes, chopped (juice, also) 1 can sliced mushrooms Filling: 2 pkgs. frozen, chopped chard, cooked and squeezed dry 4-5 sweet Italian sausages, cooked and peeled 6 green onions 1 clove of garlic 1 t. dried marjoram 1/2 t. dried thyme dash of nutmeg and allspice salt and pepper to taste fresh bread crumbs grated Parmesan cheese 6 to 8 eggs
Preparation - Directions:	Sauce: Brown beef, and set aside. Saute onion, parsley, garlic and herbs in a little olive oil for about 10 to 15 minutes. Return beef to the saucepan and add the tomato sauce, water, tomatoes and mushrooms. Simmer for about an hour. Cook a package of the giant pasta shells according to directions on the box. Rinse with cold water. Drain well and set them out individually on clean dish towels to drain further. Filling: Saute onion and garlic until soft in a little olive oil. In a food processor, chop the spinach with the onion and garlic. Place in a large bowl. Chop the cooked sausage. You may want to use the eggs for some liquid when chopping the sausage. It helps the sausage to chop more finely. Add the sausage-egg mixture to the spinach in the bowl. Add the herbs and spices and mix well. At this point, add the grated cheese and the bread crumbs, a handful at a time, until you get a consistency that you can stuff into the shells easily. To assemble: Put a layer of sauce on the bottom of a flat baking dish. Fill the shells with a good spoonful of the spinach filling and place in the pan seam side down. When you have filled a pan, cover generously with more sauce and sprinkle with parmesan cheese. Bake in a 350° oven, uncovered for 30 minutes. This will probably make 100 shells. They freeze well. You can also make the shells and freeze on cookie sheets and later transfer them to plastic bags. Cuts down on freezer space. Then make your sauce at a later time to assemble the dish.

Category:

Red Meat Main Dish

Ingredients:

Sauce:
1-1/2 lbs. Ground beef, browned
2 medium sized onions, finely chopped
1/2 cup chopped parsley
1 clove garlic, minced
2 t. mixed Italian herbs
6 small cans tomato sauce (and 4 of these cans of water)
1 large can whole tomatoes, chopped (juice, also)
1 can sliced mushrooms
Filling:
2 pkgs. frozen, chopped chard, cooked and squeezed dry
4-5 sweet Italian sausages, cooked and peeled
6 green onions
1 clove of garlic
1 t. dried marjoram
1/2 t. dried thyme
dash of nutmeg and allspice
salt and pepper to taste
fresh bread crumbs
grated Parmesan cheese
6 to 8 eggs

Preparation - Directions:

Sauce: Brown beef, and set aside. Saute onion, parsley, garlic and herbs in a little olive oil for about 10 to 15 minutes. Return beef to the saucepan and add the tomato sauce, water, tomatoes and mushrooms. Simmer for about an hour.
Cook a package of the giant pasta shells according to directions on the box. Rinse with cold water. Drain well and set them out individually on clean dish towels to drain further.
Filling: Saute onion and garlic until soft in a little olive oil. In a food processor, chop the spinach with the onion and garlic. Place in a large bowl. Chop the cooked sausage. You may want to use the eggs for some liquid when chopping the sausage. It helps the sausage to chop more finely. Add the sausage-egg mixture to the spinach in the bowl. Add the herbs and spices and mix well. At this point, add the grated cheese and the bread crumbs, a handful at a time, until you get a consistency that you can stuff into the shells easily.
To assemble:
Put a layer of sauce on the bottom of a flat baking dish. Fill the shells with a good spoonful of the spinach filling and place in the pan seam side down. When you have filled a pan, cover generously with more sauce and sprinkle with parmesan cheese. Bake in a 350° oven, uncovered for 30 minutes.
This will probably make 100 shells. They freeze well. You can also make the shells and freeze on cookie sheets and later transfer them to plastic bags. Cuts down on freezer space. Then make your sauce at a later time to assemble the dish.