Pasta Italiano

Recipe from


Ingredients

1 (15-ounce) container ricotta cheese
1 large egg, lightly beaten
2 teaspoons garlic powder
14 jumbo pasta shells, cooked
1 pound lean ground beef
1 medium onion, chopped
2 garlic cloves, pressed
1 (28-ounce) can whole tomatoes
1 (8-ounce) package sliced fresh mushrooms
1 tablespoon chopped Italian parsley
1 teaspoon salt
1 teaspoon Italian seasoning
1 (15-ounce) can tomato sauce
Grated Parmesan cheese (optional)

Preparation

Stir together first 3 ingredients. Spoon 2 tablespoonfuls of mixture into each shell. Arrange shells, stuffed side up, into a lightly greased 11- x 7-inch baking dish. Set aside.

Cook beef, onion, and garlic in a large skillet over medium heat 15 minutes, stirring until beef crumbles and is no longer pink; drain.

Stir in tomatoes and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, 10 minutes. Stir in tomato sauce; cook 2 minutes. Pour beef mixture over shells.

Bake at 350° for 15 minutes. Sprinkle with Parmesan cheese, if desired.

Note:

February 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note