posted by SandyOH 03-06-100 5:50 PM
* Exported from MasterCook *
Stuffed Giant Shells with Winey Red Sauce
Recipe By : Romy Rischar - Partyline
Serving Size : 8 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds ground chuck
2 onions -- finely chopped
2 cloves garlic -- pressed
1/2 pound Provolone cheese -- shredded
1/2 cup seasoned bread crumbs
4 tablespoons snipped parsley
1 large egg -- slightly beaten
Salt and pepper to taste
18 giant pasta shells
2 quarts spaghetti sauce (homemade or store bought)
2/3 cup semi-dry or sweet red wine
1/2 cup grated Parmesan cheese -- approximately
Preheat oven to 350° F.
Brown meat, onions and garlic; drain excess fat and cool. Stir in Provolone cheese, crumbs, parsley and egg. Add salt and pepper to taste.
Cook shells until just tender; drain and rinse in cool water. Stuff each shell; pour 1 quart of sauce in a large baking pan or use two 9x13x3-inch pans and divide sauce between them.
Arrange stuffed shells over sauce. Pour over evenly the remainder of sauce (see note*). Sprinkle generously with grated cheese. Cover and bake at 350 F. for 20 to 25 minutes or heated thoroughly.
Serves 8
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Notes : *Mix together the wine and spaghetti sauce before pouring into pan.