- This topic has 10 replies, 7 voices, and was last updated 15 years, 9 months ago by .
-
Posts
-
ingredients
Large Pasta shells
groundbeef (or chicken)
black pepper
onions
red pepper
garlic powder or minced garlic
oregano
oil
tomato sause
quantities vary depending on the size of your family
cook the shells per the instructions on the package
season the oil with the black pepper, oregano and garlic
fry the onions
brown the meat
add the fried onions and diced red peppers to the meat as it is browning
drain the oil as you remove it from the frying pan
let sit until it cools
using a lasagna pan, line the bottom with a layer of tomato sauce
using a table spoon take a scoop of the mix and stuff a shell with it and place into the lasagna pan
repeat this step until you use all of the mix or the shells.
add sauce over the shells
sprinkle more oregano over the top
this is now ready to heat (covered) and serve.
Mod: You left out the Pepto-Bismol.
cherrybim: Mylanta works wonders too! 😉
any recipe you have for ground meat works for this; you can use your meatball recipe, or stuffed veggies, or knaidelach/kibbeh (pick which one applies to you). also, you can have loads of fun with the sauce, and try out different kinds depending on the kind of flavor you want.
My son mixes a jar of duck sauce with the tomato sauce. It is superb. He stuffs the large canoli-shaped type pasta – what do you call them? After stuffing them, he lay them next to each other, layering with sauce in ebtween, if needed, then pours the sauce over all, and bakes.
Sounds pretty good mod 72
It is unbelievable! Just watch thaT IT DOES NOT SCORCH.
YUM!
and for the nine days there is also the milchig version
(sauce on the outside and cheese mixture in the inside)
- You must be logged in to reply to this topic.