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Stuffed Jumbo Shells

By Martha Branion · Originally from Aunt Laura's 2003 cookbook

Branion · Mains: Beef, Pork and Lamb

Ingredients

  • 1 Pound Lean Ground Beef, browned and drained
  • 1 Clove Garlic, chopped
  • 1/2 Cup Breadcrumbs
  • 1 Egg, slightly beaten
  • Freshly Ground Black Pepper
  • 2 Fifteen Ounce jars Spaghetti Sauce
  • 1/4 Cup Parmesan Cheese
  • 1 Large Onion, chopped
  • 8 Ounces Mozzarella Cheese, shredded
  • 1/4 Cup Fresh Parsley, chopped
  • Salt
  • 18 to 20 Jumbo Shells
  • 1/3 Cup Dry Red Wine

Method

  1. Combine meat, onion, garlic, Mozzarella cheese, parsley, breadcrumbs, egg, salt and pepper and mix well.
  2. Cook the unfilled shells for 15 minutes and drain.
  3. Fill them with the meat mixture.
  4. Spray a large flat glass casserole well with Pam.
  5. Mix the spaghetti sauce with the red wine.
  6. Pour 1/4 of the sauce on the bottom of the pan.
  7. Place filled shells on top of the sauce.
  8. Pour remaining sauce over the shells.
  9. Cover with the parmesan cheese.
  10. Bake at 400 degrees 20 to 25 minutes.