Chef Janet – Stuffed Shells


by Janet Tortorici McGraw

Italian soul food! My sibling knows how to feed an army, so before we get started, understand you may need to proportion this recipe.

Not for vegetarian sensibilities!


Tomato Puree, paste, Sauce. 2-1 water ratio.


Brown and drain 1-2 lbs. sweet Italian sausage. Saute 2 onions and lots of garlic to the mix, S&P to taste. Simmer for 2-3 hours uncovered. 


Brown ground beef, about 4-5 lbs. and drain well.


Half bag chopped frozen spinach, Chop 6 hard-boiled eggs.


I use a mountain of good quality Romano cheese.


Mix it all together with a sprinkle of S&P.


DO NOT USE GENERIC SHELLS. Cook according to package and drain.


Drained, cooled dry shells.










Coat bottom of foil pan with room temperature sauce. Fill shells with meat mixture.


Completely cover filled shells with more sauce. Bake covered at 325 degrees for 30-45 minutes.

Can I get an “AMEN!” I do the major pig-out when this is on the table and then leave with left-overs.


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