Italian Stuffed Pasta Shells
Ingredients:
Sauce:
2 cans of Stewed tomatoes
1/2 lb mushrooms
3 strips of bacon (cooked)
Pasta Shells:
2 links of Italian sausage
1 box of Jumbo pasta shells (or Manicotti)
16 oz of Ricotta cheese
1 egg
2 Tablespoons of Parmesan cheese
1 Tablespoon chopped Parsley
Directions:
Preheat oven to 350 degrees.
Sauce:
Chop the mushrooms into fine pieces. In a big bowl combine the 2 cans of stewed tomatoes, mushrooms and 3 strips of bacon. Pour 1/2 of the sauce in the bottom of casserole dish. The other 1/2 will be used later.
Pasta:
In 4 quart pot start boiling water for pasta shells. Keep checking water as doing other items, once water has boiled put the whole box of shells into water, turn down heat. Only cook pasta until “Al dente” to the teeth.
Un-skin the Italian sausage links, discard skin. Brown Italian sausage until cooked thoroughly. Set aside. In a small bowl, mix ricotta cheese, egg, parmesan cheese, and parsley together until well mixed. Take the cooked, cooled pasta shells and start stuffing them. There is no easy way to tell you how to do this. Just take a spoon full of stuff, separate the shell with your fingers and put the stuff in there. Then lay the stuff shell on top of the sauce in the casserole dish. Once all the ricotta mixture is gone, pour the remaining sauce on top of the pasta.
Cook pasta dish for 35 minutes. Serve and enjoy.
