18 Jumbo pasta shells, cooked until almost tender and drained
2 jars (15 1/2 oz each) spaghetti sauce
1/2 c. parmesan cheese
1/2 c. dry red wine
Instructions
In Lrg skillet, brown ground beef and Italian sausage. Add onion and garlic; saute until onion is tender- drain fat. Stir in Mozzarella and ricotta cheeses, bread crumbs, parsley, egg, salt and pepper.
Fill pasta shells with the meat mixture. Spoon about 1/4 of spaghetti sauce over bottom of 9X13 inch baking dish. Arrange shells on top of sauce. Blend wine into remaining sauce. Pour over shells.
Sprinkle parmesan cheese on top. Bake at 400 degrees 20-25 minutes or until bubbly.
Originally Submitted
10/6/2014
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