Delicioso Conchiglioni

Jumbo macaroni shells are stuffed with a ricotta and parmesan mixture, and baked in a ground beef-spaghetti sauce mixture topped with cheeses.

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Ingredients:

• 8 oz jumbo sea shell pasta
• 1 pound ground beef
• 2 tbsp onion, chopped
• 1 tsp basil
• 1 bay leaf
• Salt & pepper to taste
• 2 cloves garlic
• 26-oz can Italian spaghetti sauce with herbs
• 1/4 cup dry vermouth, optional
• 1 Tbsp Olive oil
• 1 3/4 cup ricotta cheese (about 15 oz.)
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• 2 tbsp chopped parsley
• 1 8-oz package frozen chopped spinach, cooked & drained well
• Sliced mozzarella cheese

Method

Boil pasta according to directions; drain and set aside. Brown ground beef with onion, garlic, bay leaf, 1 tsp basil, salt and pepper. Drain off fat and remove bay leaf. Add spaghetti sauce, vermouth and olive oil. Mix in a separate bowl, the ricotta cheese, the 1/2 cup Parmesan, egg, parsley, remaining basil, salt, pepper, and the cooked, drained spinach. When pasta shells are done fill each with ricotta-spinach mixture. In a 13x9" baking dish put about 1/2 cup of sauce on bottom, and place stuffed sea shells on top. Cover with meat sauce and then top with desired amount of mozzarella cheese slices and the remaining Parmesan. Bake for 25 minutes, loosely covered with foil, at 350 degrees. Let sit 5-10 minutes before serving.

Notes: Pour wine and put on some Italian music to serve with this dish.

Number of servings: 6

Submitted By: Irish Ma
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