Jane's Favorite Tested Recipes
09/24/2007
Last Update
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Pasta Italiano
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1 (15 ounce) container ricotta cheese |
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1 large egg, slightly beaten |
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2 teaspoons garlic powder |
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10 jumbo pasta shells, cooked |
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1 pound lean ground beef |
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1 medium onion, chopped |
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2 garlic cloves, minced |
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1 (28 ounce can) whole tomatoes |
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1 (8 ounce) package sliced fresh mushrooms |
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1 teaspoon EACH, Italian seasoning, oregano, basil, thyme |
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1 (15 ounce) can tomato sauce |
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Grated Parmesan cheese (optional) |
Stir together first three ingredients. Spoon into each shell. Arrange shells, stuffed side up, in a lightly greased small baking dish. Set aside.
Cook beef, onion, and garlic in large skillet over medium heat until done; drain.
Stir in tomatoes, mushrooms, and all seasonings. Cover, reduce, and simmer ten minutes, stirring occasionally. Stir in tomato sauce and cook two minutes. Pour half sauce over stuffed shells (and freeze rest of sauce to use another time.)
Bake 350 for 15 minutes. Sprinkle with Parmesan if desired.
NOTE: Found this in February 2001 Southern Living. It called for 14 shells, but I ended up using only 10. It also made way too much sauce for what I used, so I just froze half of it and will make more shells in a few weeks and not have to fix the sauce. I also pureed the whole tomatoes, as I’m not crazy about cooked tomato chunks. The recipe did NOT call for the oregano, basil, and thyme, but I added them anyway.