My non-ricotta cheese-eating husband always raved about "the meat stuffed shells his mom used to make." His grandmother recently wrote to the TV guide (where this recipe originated) and they were kind enough to send back the recipe, dated September 13, 1976. I have to agree, these are delicious! Serve with a tossed salad and garlic bread. The prep time includes the pasta/beef cooking; the cook time is the baking time for the casserole.
- 1 lb ground beef
- 1 large onion, diced
- 1 garlic clove, chopped
- 8 ounces mozzarella cheese, shredded
- 1⁄2 cup Italian style breadcrumbs
- 1⁄4 cup fresh parsley, chopped
- 1 egg, beaten
- 1 (26 ounce) jarof your favorite spaghetti sauce
- 8 ounces tomato sauce
- 1⁄2 cup parmesan cheese, grated
- 18 jumbo pasta shells, cooked and drained
- salt and pepper, to taste
- 1⁄3 cup dry red wine
- Boil water for pasta.
- Meanwhile, in a large skillet, brown ground beef, onion and garlic; drain and cool.
- Cook pasta in water, drain.
- Preheat oven to 400 degrees.
- Meanwhile pasta is cooking, combine meat, mozzarella cheese, bread crumbs, egg and parsley; season with salt and pepper.
- Mix spaghetti sauce with tomato sauce; cover bottom of a 13x9 casserole dish with 1/4 of the sauce.
- Stuff cooked, drained shells with the meat mixture and place on top of sauce in dish in a row.
- Add red wine to remaining sauce and mix well; cover shells with sauce and sprinkle with parmesan cheese.
- Bake in oven for 20-25 minutes or until bubbly and browned.