Cook about 8 oz jumbo pasta shells til done but not overdone, and drain. In a bowl, combine 1 beaten egg, 3/4 c soft breadcrumbs ( 1 slice bread), 1/4 c parsley, 1 TB minced onion, 1/2 tsp salt. Mix well. Stuff shells with about 10-16 oz LEAN ground beef or groud steak.
Cut 4 oz mozzarella cheese into small cubes - you'll need at least one per shell so estimate you'll need 40 pieces. Push cubes into each shell.
Pour about 1 -1/2 cups spaghetti sauce into baking dish, arrange the shells over it and pour another 1 1/2 cups sauce over the top. Bake, covered, at 375 for 1 to 1- 1/4 hours, until meat is done and entire dish is bubbly.
Using lean beef insures not much grease after baking. This is easy to make ahead and freeze- just place frozen uncooked casserole in microwave at about 50-75% power ( depending on the wattage of your microwave) for about 40 minutes. Serves 6.
Cut 4 oz mozzarella cheese into small cubes - you'll need at least one per shell so estimate you'll need 40 pieces. Push cubes into each shell.
Pour about 1 -1/2 cups spaghetti sauce into baking dish, arrange the shells over it and pour another 1 1/2 cups sauce over the top. Bake, covered, at 375 for 1 to 1- 1/4 hours, until meat is done and entire dish is bubbly.
Using lean beef insures not much grease after baking. This is easy to make ahead and freeze- just place frozen uncooked casserole in microwave at about 50-75% power ( depending on the wattage of your microwave) for about 40 minutes. Serves 6.
Do you feel all pasta is about the same quality? I have always grabbed whatever's on sale because they all seemed to be equal in taste, but I have to say I think that Barilla pasta is the exception - it's texture and taste are outstanding and when it's available I always choose it.
