3 boxes large shells
sauce from above recipe
3 lbs. ricotta cheese
1 bag of shredded whole milk mozzarella cheese
3 packs of whole milk mozzarella cheese sliced
salt and pepper
garlic powder
- lb. ground sirloin
- lb. ground sausage
2 packages Seabrook Farms frozen creamed spinach thawed (or make your
own)
Cook shells in boiling salted water with a little olive oil added to it to
keep them from sticking. When done drain and then rinse with cold water
several times leaving them sit in a little water. This prevents them from
getting gluey.
In a large bowl empty container of ricotta cheese setting aside - of a
cup. Mix in a little salt and pepper and garlic powder. Add the shredded
mozzarella cheese and stir well. Line a tray with tomato sauce and
procede to stuff shells. Place them in pan, spoon a little sauce over
them and cover with mozzarella cheese.
In a skillet brown your chop meat and sausage until all pink is gone.
Salt and pepper and a little fresh garlic is added at this time. Drain
fat and spoon a little tomato sauce into this mixture. Proceed stuffing
your shells and placing them in a baking pan lined with tomato sauce.
Spoon sauce over them and cover with cheese.
In a bowl empty your spinach and add the reserved - cup of ricotta
cheese. Add a little pepper and garlic powder. Proceed to stuff shells
and place in baking pan lined with sauce. Spoon sauce over them as with
the others and cover with cheese. Place all 3 pans in a 375 degree oven
and cook about 40 minutes or until lightly brown and bubbly.