Ingredients
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18
-
1
-
1
-
2
-
2
-
1/2
-
1/4
-
1
-
1
-
-
-
-
-
-
Directions
Cheesy Beef-Stuffed Pasta Shells, Southern Living, These are the changes I made and it was scrumptious! 18 jumbo pasta shells used 30 shells 1 lb ground beef Chuck 1 medium onion, chopped I Substituted Dehydrated Minced onion 2 garlic cloves, minced 2 cups shredded mozzarella cheese 1/2 cup Italian style breadcrumbs I substituted plain breadcrumbs used Italian dehydrated spices 1/4 cup chopped parsley used dehydrated parsley flakes. 1 egg, beaten 1 dash pepper salt 1 15 1/2 ounce jar spaghetti sauce used Prego 24 ounce jar 1/4 cup Burgundy wine or 1/4 cup dry red wine used sweet vermouth 1/2 cup grated parmesan cheese used Parmesan/Romano/Asiago Blend, So I did everything “as written” but the amount of salt was left open-ended. I thought with cooking wine and Parmesan cheese it wouldn’t need a lot but I was wrong. We ended up salting them after serving. This made them very tasty. The family loved them.
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Steps
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1
Done
|
Prepare Macaroni Shells According to Package Directions; Drain and Set Aside. |
|
2
Done
|
Cook Ground Beef, Onion, and Garlic in a Large Skillet Until Beef Is Browned. |
|
3
Done
|
Drain Excess Fat. |
|
4
Done
|
Stir in Next 6 Ingredients. |
|
5
Done
|
Set Aside. |
|
6
Done
|
Combine Spaghetti Sauce and Wine. |
|
7
Done
|
Spoon One-Fourth of Sauce Into a Lightly Greased Oblong Baking Pan; Set Aside Remaining Sauce. |
|
8
Done
|
Stuff Macaroni Shells With Beef Mixture, and Place in Baking Dish. |
|
9
Done
|
Spoon Remaining Sauce Over Shells. |
|
10
Done
|
Sprinkle Parmesan Cheese Over Shells. |
