| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Italian |
8 |
Servings |
INGREDIENTS
|
|
Chuck ozburn hbwk07a — |
|
|
Mm:mk vmxv03a |
| 1 |
|
Box jumbo pasta shells |
| 5 |
sm |
Italian sausage — skins |
|
|
Remov |
| 1 |
lb |
Ground chuck |
| 2 |
|
15oz tubs ricotta |
| 1 |
lb |
Mozzarella – 1/2 shredded — |
| 1/2 |
|
Sliced |
| 1/4 |
c |
Grated parmesan |
| 10 |
oz |
Pkg frozen chopped spinach |
| 5 |
sl |
White bread – cubed |
| 4 |
|
Eggs – beaten with a little |
|
|
Water or milk |
| 1/4 |
c |
Diced onion |
|
|
Minced parsley and garlic — |
|
|
To taste |
|
|
Salt and freshly ground — |
|
|
Pepper to taste |
| 1 1/2 |
|
To 2 quarts of your favorite |
|
|
Marinara sauce |
INSTRUCTIONS
Mash then fry sausage and ground chuck until well browned; add onion,
garlic, salt and pepper; set aside to cool; cook pasta al dente; hold under
cold running water until cool; drain well and set aside; mix ricotta,
bread, spinach, parsley and egg in a large bowl; add 1/2 of the Parmesan
and the shredded mozzarella; mix well; (add milk if needed to make mixture
more 'gooey' than stiff; add meat mixture, mixing well; fill shells and
place in oiled 9 X 12 inch baking dishes, fairly close together; ladle
Marinara over, top with sliced mozzarella and then remaining Parmesan;
cover with foil and bake in a preheated 350F oven until it appears hot in
the center; remove foil and cook until cheese slices are golden brown.
Yield: 2 dishes each serving 6 to 8 people. (Note: This dish freezes
well; defrost before cooking and add a little water if it appears dry.)
Recipe By :
From: Date: 05/27
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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