Meat Stuffed Shells

For lunch Sunday we had stuffed shells and since it was my own creation and actually tasted good, I thought I would share it.

You can make your own tomato sauce or buy your favorite canned sauce. Making your own is quite easy though. Heat a couple of tablespoons of olive oil in a pot, add finely diced onion and garlic. Allow that to cook for just a couple of minutes on medium heat. Add two 28oz cans of crushed tomatoes. Pour in a couple of tablespoons of red or white wine. Add salt and pepper to taste. Bring to a boil and then cover and simmer for 2-4 hours. The longer it cooks, the better it will be. When done cooking, remove from heat, and add 2-4 torn basil leaves.
I made my sauce the night before and stuck it in the fridge until I needed it.

Grab yourself some jumbo shells and boil them in salt water with a little oil until they are not quite al dente. 

When done, use a slotted spoon to put shells on a wax paper lined baking sheet. Make sure you put the oil in the water when cooking the shells or else yours will look like mine…stuck together. Then you must spend time carefully pulling about shells. Don’t be like me.

 While the shells are cooling brown about 3/4lb of hamburger meat, drain off grease and set aside.

Grab two 15oz containers of ricotta cheese and put in a large mixing bowl.

 Add two egg yolks and mix well.

 Then add Parmesan cheese and the hamburger meat. Stir to combine.

Spoon in a little sauce, add a tiny bit of salt and some pepper. Stir it all up. This would be so yummy right now, but it has raw eggs so you’ll have to wait. 

Spoon a little sauce into the bottom of a 9×13″ pan.
Carefully fill shells with cheese mixture.
Continue filling the shells until the dish is filled.

Cover with the rest of the sauce, making sure to cover all the shells. If not, you’ll get crunchy shells and nobody likes a crunchy shell unless it comes from Taco Bell at 10:00pm.

 Top with Parmesan cheese, or you could be like me, who was too lazy to grate more Parmesan, and just grab a bag of shredded Italian cheese blend out of the fridge and use that. Either way, it’ll be yummy.

Bake at 350 degrees until cheese in melted and sauce is bubbly.

Bon Appetit,

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