Stuffed Shells
- ¼ Cup finely chopped white onion
- 1 lb lean ground beef
- Pinch salt and pepper
- 2 Tablespoons extra virgin olive oil
- 1 small white onion, finely chopped
- ½ Cup finely chopped bell pepper of choice (red, green or orange)
- 4 cloves garlic, minced
- 28 oz can crushed tomatoes
- Small can tomato sauce
- ¼ teaspoon salt
- ¼ teaspoon fresh ground pepper
- ¼ teaspoon dry oregano
- Pinch of granulated sugar
- 8 large fresh basil leaves, stacked, rolled and thinly sliced (or you can chop it)
- 1 Box large pasta shells
- 15 oz container of Ricotta Cheese
- ½ Cup grated parmesan cheese
- 1 ½ Cups shredded mozzarella cheese
- 1 Cup reserved cooked ground beef
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 egg, beaten
- ¼ Cup parmesan cheese
- 1 ½ Cups shredded mozzarella cheese
- Produce
- Basil, large fresh leaves (8)
- Bell pepper, green or orange red (1/2 Cup)
- Garlic (4 cloves)
- Oregano, dry (1/4 teaspoon)
- Tomatoes (1 28 oz can)
- White onion (1/4 Cup)
- White onion, small (1)
- Meat
- Ground beef, lean (1 lb)
- Reserved cooked ground beef (1 Cup)
- Condiments
- Tomato sauce (1 Small can)
- Cooking & Baking
- Granulated sugar (1 Pinch)
- Olive oil, extra virgin (2 Tablespoons)
- Pepper, fresh ground (1/4 teaspoon)
- Pepper (1/4 teaspoon)
- Salt (1/2 teaspoon)
- Salt and pepper (1 Pinch)
- Pasta & Grains
- Pasta shells, large (1 Box)
- Dairy
- Mozzarella (3 Cups)
- Parmesan cheese, grated (1/2 Cup)
- Parmesan cheese (1/4 Cup)
- Ricotta cheese (1 15 oz container)
- Refrigerated
- Egg (1)
Preparation
Read recipe preparation on picky-palate.com
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Published October 22, 2007 (5 years ago).
5 people saved this recipe.
