Find Us on Facebook
12 oz. (1 box) of jumbo pasta shells (also called Conchiglioni) 28 oz. spaghetti sauce
2 cups shredded mozzarella cheese
1/2 lb. ground beef
1/2 lb. ground Italian sausage
1 teaspoon olive oil
Pinch of salt
In a large pot, boil water with a pinch of salt and a teaspoon of olive oil.
Add pasta shells and cook until they are tender, yet firm (al dente).
In a skillet, brown the ground beef and sausage. Drain off the excess fat.
Add 1 cup of the mozzarella cheese and stir.
Take a tablespoon and spoon the meat mixture into individual shells.
Place the stuffed shells in a 9x13 baking dish.
When filled, pour the spaghetti sauce over the shells.
Top with the remaining cup of mozzarella cheese.
Cover with foil. Bake for 30 minutes at 350.
Remove foil and bake an additional 10 minutes.
Best if served with a dark green salad with a balsamic vinaigrette and warm garlic bread.