MEAT & CHEESE STUFFED SHELLS

INGREDIENTS

• 24 large shells, cooked per package directions, cooled
• 1 recipe Quick Chunky Tomato Sauce (see NOTES)
• Filling:
• 1½ lb lean ground beef
• 8 oz mozzarella, diced small (1/4-inch dice)
• ¾ cups plain breadcrumbs
• ¼ cup grated parmesan -OR- Romano cheese
• 4 eggs
• ¼ cup finely chopped onion
• 2 cloves garlic, minced
• 2 tsp salt
• ½ tsp pepper
• 4 tbs chopped fresh parsley -OR- 2 tbs dried parsley
• 2 tbs milk
• Extra parmesan cheese for topping
• ½-1 cup shredded mozzarella for topping

INSTRUCTIONs

1. Preheat oven to 350 degrees F. Pour about ¼ cup of the sauce in the bottom of a 13 x 9-inch baking dish.
2. Mix all filling ingredients in a large bowl. Divide into 24 equal portions (should be about the size of a ping pong ball)
3. Stuff the shells tightly with the portions of meat filling. Place the filled shells in the prepared pan.
4. Top with remaining sauce, then sprinkle the extra parmesan cheese and shredded mozzarella on top.
5. Cover with foil and bake for 60-75 minutes.

NOTES

A large jar of prepared chunky pasta sauce may be substituted.

If you make my sauce recipe, add an 8 oz can of tomato sauce, if desired, to extend sauce quantity.

Source>>MEAT & CHEESE STUFFED SHELLS@bakeatmidnite

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