Meat Filled Jumbo Shells
1 pkg. (12 oz.) Jumbo Shells, uncooked
1 lb. ground beef
1 lb. ground pork
4 eggs, slightly beaten
3/4 cup flavored dry bread crumbs
1 cup (4 oz.) shredded mozzarella cheese (optional)
3/4 cup finely chopped onion
3/4 teaspoon dried oregano leaves
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 cups (about 28 oz. jar) spaghetti sauce
Grated Parmesan cheese (optional)
Cook pasta according to package
directions; drain. Cool in single layer on foil.
Heat oven to 350°F. Meanwhile, in large skillet, brown meat;
drain. In large bowl, stir together meat, eggs, bread crumbs, mozzarella
cheese (if desired), onion,
oregano, salt and pepper.
Fill each shell with about 2 tablespoons meat filling. Spread thin
layer of sauce on
bottom of 13x9x2-inch baking dish. Place filled shells in prepared
baking dish; cover
with remaining sauce. Sprinkle with Parmesan cheese, if desired.
Cover with foil.
Bake 45 minutes or until hot and bubbly. 10 to 12 servings.
MAKE AHEAD DIRECTIONS: Prepare as
directed above. Do not bake.
Cover baking dish tightly with plastic wrap, then foil. Freeze
up to 2 months.
Remove foil and plastic wrap; replace foil. Bake at 350°F.
1 hour 45 minutes or
until hot and bubbly. If thawed in refrigerator overnight, bake
1 hour 15 minutes or until hot.
To make individual portions, prepare
as directed in recipe above except
place three filled shells in each of 12 small microwave safe dishes.
Do not bake.
Cover tightly. Freeze up to 2 months. Microwave each dish,
at MEDIUM (50%) 7 to 9 minutes or until hot and bubbly. If
refrigerator overnight, microwave at HIGH 2 minutes or until hot.
to FREEZE AHEAD Index here
to CASSEROLE Index here
to GROWLIES Index here