Chef Janet – Stuffed Shells

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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!


001

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


002

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. 


003

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


004a

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


004b

I use a mountain of good quality Romano cheese.


005

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


006

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


007

Drained, cooled dry shells.


009

 

 

 

 

 

 

 

 

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


010

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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