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(1)
90 minutes
Prep: 30 minutes
Cook: 60 minutes
418 calories per serving view nutrition facts
6 servings
suggest servings
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| 1 | pound | ground beef | |
| 1 | large | onion | chopped |
| 1 | clove | garlic | chopped, to taste |
| 8 | ounces | mozzarella cheese | shredded |
| 1/2 | cup | bread crumbs | |
| 1 | each | egg | |
| 1 | x | salt | to taste |
| 1 | x | black pepper | to taste |
| 1 | x | parsley leaves | to taste |
| 1 | x | oregano | to taste |
| 18 | each | pasta shells, jumbo | |
| 1 | jar | spaghetti sauce | |
| 1/2 | cup | parmesan, parmigiano-reggiano cheese, grated | grated |
Brown ground meat, onion and garlic.
Drain and cool.
Cook shells in boiling water about 15 minutes, drain.
Into meat mixture, stir in mozzarella cheese, bread crumbs, egg and seasonings.
Spread 1/4 of the jar of sauce into a baking dish Stuff the shells with the meat mixture and place in dish on top of sauce.
Pour remaining sauce over the stuffed shells and sprinkle with the parmesan cheese.
Cover with foil and bake at 375 for 20-25 minutes.
Freezing instructions: I have frozen this dish several times with success.
Use the foil pans for this or put foil in your baking dish before the sauce and assembling shells.
You can cook the shells then cool and freeze; thaw and reheat at 350 degr ees till heated through.
You can also freeze the stuffed shells before cooking, then thaw and cook as directed.
The only thing I have noticed when freezing is that you may need to add more sauce over the top.
I made this recipe for dinner and oh oh oh it was good. I did have to make one adjustment though, I didn't have mozarella on hand so I used regular cheddar on the inside and provolone on the top and it came out super. thumbs up for the dish maker....
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| % Daily Value* | |
| Total Fat 24.0g | 36% |
| Saturated Fat 10.0g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 127mg | 42% |
| Sodium 511mg | 21% |
| Total Carbohydrate 17.0g | 6% |
| Dietary Fiber 2.0g | 8% |
| Sugars 7.0g | |
| Protein 34.0g | 67% |
| Vitamin A | 10% | Vitamin C | 11% | |
| Calcium | 44% | Iron | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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I made this recipe with one change. I doubled the recipe and used 1 cup of brown sugar and 1/2 cup of barley syrup instead of 1-1/2 cups of brown sugar. This is very good, love the healty aspect of it. Next time I will try a substitute for some of the butter.
A tender and delicious bread that tastes wonderful with a tasty pasta dish.
