Stuffed Italian Shells
|Jumbo shells||6 Ounce (Half Of 12 Ounce Package)|
|Ground pork||1⁄2 Pound|
|Ground beef||1 Pound|
|Minced onion||1⁄3 Cup (5.33 tbs)|
|Minced celery||3⁄4 Cup (12 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Ricotta cheese||1⁄2 Pound|
|Shredded mozzarella cheese||1⁄4 Pound|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Spaghetti sauce||2 Pint (2 Jars)|
Cook shells in 2 qts boiling water to which 1 tbs salt has been added.
Boil for 20 to 25 minutes, drain and cool.
Melt butter in a large frying pan, add pork and beef, cook until lightly browned.
Add onion, garlic and celery.
Cover and cook for 10 to 15 minutes until celery is tender.
Remove from heat and stir in all grated cheeses, salt, bread crumbs and parsley.
Stuff each shell with slightly cooled mixture and close.
Pour one jar of meatless spaghetti sauce into a shallow casserole dish.
Arrange stuffed shells in the casserole and top with rest of sauce.
Cover and bake at 375 degrees for 35 to 40 minutes.