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MicheleWln
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Someone was asking for recipes for Jumbo Stuffed Shells. Unfortunately my system crashed before I
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Michele
Jumbo Stuffed Shells
Recipe By :Michele Wilson Serving Size : 8 Preparation Time :0:25 Start to Finish Time: 1:00
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
3/4 pound Italian sausage 2 medium shallots -- minced 2 large cloves garlic -- minced 14 1/2 ounces
no-salt-added whole tomatoes -- drained and diced 8 ounces mushrooms -- sliced 8 ounces pasta
shells -- jumbo, uncooked 4 quarts boiling water 1 tablespoon olive oil 8 ounces no salt added
tomato sauce 6 ounces no salt added tomato paste
4/4 cup red wine
5/2 teaspoon salt
6/4 teaspoon pepper 2 cups six Cheese Italian 1 teaspoon Italian seasoning
Cook pasta shells in boiling water for 8 to 9 minutes. Drain. Add olive oil to large frying pan. Add
sausage, shallots, garlic and mushrooms. Cook until sausage has browned. Add tomatoes. Cook until
vegetables have softened and liquid has been absorbed. Remove from heat and add 1 cup of cheese.
While sausage mixture is cooking in a saucepan add tomato sauce, tomato paste, red wine, salt,
pepper and Italian seasoning. Heat to boiling. Reduce heat and simmer.
Spread 1/2 of the sauce in a 13x9x2 inch pan. Stuff shells with sausage mixture and place in sauce.
Pour remaining sauce over the stuffed shells. Cover with the remaining cheese.
Cover and bake in a 350 F oven for 25 minutes.
Per Serving: 491 Calories; 26g Fat (49.2% calories from fat); 29g Protein; 32g Carbohydrate; 3g
Dietary Fiber; 64mg Cholesterol; 858mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 2
Vegetable; 2 1/2 Fat.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
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could get their address.
Michele
Jumbo Stuffed Shells
Recipe By :Michele Wilson Serving Size : 8 Preparation Time :0:25 Start to Finish Time: 1:00
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
3/4 pound Italian sausage 2 medium shallots -- minced 2 large cloves garlic -- minced 14 1/2 ounces
no-salt-added whole tomatoes -- drained and diced 8 ounces mushrooms -- sliced 8 ounces pasta
shells -- jumbo, uncooked 4 quarts boiling water 1 tablespoon olive oil 8 ounces no salt added
tomato sauce 6 ounces no salt added tomato paste
4/4 cup red wine
5/2 teaspoon salt
6/4 teaspoon pepper 2 cups six Cheese Italian 1 teaspoon Italian seasoning
Cook pasta shells in boiling water for 8 to 9 minutes. Drain. Add olive oil to large frying pan. Add
sausage, shallots, garlic and mushrooms. Cook until sausage has browned. Add tomatoes. Cook until
vegetables have softened and liquid has been absorbed. Remove from heat and add 1 cup of cheese.
While sausage mixture is cooking in a saucepan add tomato sauce, tomato paste, red wine, salt,
pepper and Italian seasoning. Heat to boiling. Reduce heat and simmer.
Spread 1/2 of the sauce in a 13x9x2 inch pan. Stuff shells with sausage mixture and place in sauce.
Pour remaining sauce over the stuffed shells. Cover with the remaining cheese.
Cover and bake in a 350 F oven for 25 minutes.
Per Serving: 491 Calories; 26g Fat (49.2% calories from fat); 29g Protein; 32g Carbohydrate; 3g
Dietary Fiber; 64mg Cholesterol; 858mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 2
Vegetable; 2 1/2 Fat.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/