© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Linda's Busy Kitchen
A Blue Ribbon Winner by Valerie Reeves She says: "For years, I tried to find a recipe for stuffed shells and/or manicotti that included meat in the filling. So, after lots of experimenting, I came up with my own! My husband and kids beg me to make this — they say it is the best pasta dish ever"! I say: You have got to try this one.... It's a winner alright! I tried it with the spinach and onions and it was great! Note: Ground beef may be used, but I prefer hot or mild Italian sausage. Optional ingredients that may be added to skillet include spinach, onions, mushrooms, depending on preference.
8 ounces jumbo pasta shells
24 ounces spaghetti sauce
1 pound hot Italian sausage or 1 pound mild Italian sausage
1 14½ ounce can tomatoes, petite diced
2 tablespoons Italian seasoning
4 ounces cream cheese
2½ cups mozzarella cheese, shredded
1 cup parmesan cheese, shredded
1 egg, beaten
Preheat oven to 350°F.
Boil pasta according to package directions. Drain and cool on paper towel.
Brown sausage in large skillet, on medium heat. Drain fat and return skillet to stove. Add diced tomatoes, Italian seasoning, and cream cheese to skillet, and continue cooking on medium heat, until cream cheese is completely melted, about 15 to 20 minutes.
Pour contents of skillet into large mixing bowl. Add beaten egg, 2 cups mozzarella cheese, and parmesan cheese, and mix thoroughly. Mixture may seem a little watery, but don't worry, it will thicken during baking.
Spray a 9 by 13 inch pan with non-stick cooking spray. Spoon 3 to 4 tablespoons of spaghetti sauce into bottom of pan and spread around. Spoon meat mixture into each shell and place in pan — This recipe should make 16 to 18 shells. Pour remaining spaghetti sauce over the shells. Bake uncovered for 30 minutes. Remove from oven, spread remaining ½ cup mozzarella cheese on top of shells, and return to oven for last 5 minutes, or until cheese is melted.