SICILIAN 4 CHEESE STUFFED JUMBO SHELLS AND SAUCE

SICILIAN 4 CHEESE STUFFED JUMBO SHELLS AND SAUCE

SAUCE:

3 -4 cloves minced garlic
1-2 lbs ground chuck
1/2 small Onion chopped fine
Parsley
Salt Pepper to taste (while browning meat and later in sauce)
Grated parmesan Cheese
little bit of oil to brown garlic beef and onion in..

1 lg regular can Hunts Tomato Sauce + fill it with water and pour in
1 regular can of Hunts Tomato Paste + fill it with water and pour in..
a pinch of oregano
tiny bit of sugar
parsley 

stir with wooden spoon bring to boil and then put down to simmer the rest of the time while you are filling shells. Make sure you taste to make sure sauce is to your liking before you put in dish…

Boil large shells in salted water till aldente

CHEESE MIXTURE :

1 large egg
3 c grated mozzarella cheese (1 Bag)
1 15 oz carton of Ricotta Cheese (2 cups)
1/2 cup large curd Cottage Cheese
1/2 c Parmesan Cheese
1 block cream cheese 
parsley
black pepper
use your clean hands to work the ingredients together 

Can add spinach ect at this point or move on…

Directions
Make sauce… Get your Casserole dish, or 9×13 and put some of your sauce in the bottom of dish.

Then you need to mix up your Cheese Filling, and Fill your cooked Shells using a spoon

NOW… you need to place the filled shells in a row on the sauce as you fill them.. cover with the rest of your sauce and tip with mozzarella cheese

(any cheese mixture leftover if any you can put over top of the shells I wouldn’t throw it away)

try and cover the shells good so they are wet with sauce

place in 350 degree oven for 20 minutes until Cheese is melted and bubbly..

take out place on wood block and let it rest for a bit before serving…

make a salad or something … it will still be warm… then serve with garlic bread or saltine crackers green beans or corn and salad.. =) enjoy

NOTE:

Last photos was a large scale batch made in my huge pan : only changes were 2 eggs, 2 cream cheese, extra parm, used 1 and 1/2 bag mozzarella cheese in mixture and 1 whole bag of mozzarella cheese for the topping at the end

2 lbs of ground chuck, 2 boxes is jumbo noodles , more Parmesan cheese and garlic and doubled the sauce

and it made two huge layers in the pan that would feed a crowd! Only problem is it’s hard to transport such a full and huge heavy pan to events so you may want to do yours in multiple 9x13s for easier transport if feeding a crowd