1 (12 oz) package jumbo shells 1 1/2 pounds sirloin
2 egg whites
1/4 cup parmesan cheese
1/4 cup italian bread crumbs
1 tablespoon parsley
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
Tomato Sauce
1 1/2 (8 oz) packages mozzerella cheese
For Tomato Sauce:
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 cups tomato juice
1 (6-ounce) can tomato paste
1/2 teaspoon sugar
Salt and pepper to taste
For Tomato Sauce:
In skillet, saute onion in olive oil until tender. Add remaining ingredients; simmer 10 minutes.
Cook pasta shells. Cook sirloin, add egg whites, parmesan cheese and
1/2 package mozzerella, crumbs, seasonings.
Pour half the sauce in a baking dish.
Stuff shells with filling. Arrange shells in dish and cover with remaining sauce.
Freeze. Bake at 350 for 25-30 minutes then add mozzerella cheese and
bake an add'l 10 minutes.
Serves 6-8
1 comment:
These weren't hard to make, but a little bland. I think we'll try to add more garlic and maybe some fresh herbs to add more flavor? Doug thought about using 1/2 sausage and 1/2 ground beef.
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