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Stuffed Shells Applehood and Motherpie Linda H. Henderson Yield: 12 servings Sauce 2 onions,chopped 1 green pepper, chopped 3 cloves garlic, minced 2 Tbsp. oil ½ pound mushrooms, chopped 2 29-ounce cans tomato pureé 1 6-ounce can tomato paste 1 cup water 1½ tsp. basil 2 tsp. oregano 1 pound hot Italian sausage 1 box large shells Sauté onions, pepper, and garlic in oil for 5 minutes. Add mushrooms, and sauté 5 minutes more. Stir in tomato purée, paste, water, and spices. Cook and crumble sausage in a separate pan. Drain off fat. Add to sauce, and simmer about 3 hours. Add more water if sauce gets too thick. Shortly before assemblage, cook shells according to directions; drain. Filling 12 ounces Mozzarella cheese, diced 2 15-ounce containers ricotta cheese 4 eggs 6 Tbsp. Parmesan cheese 2 Tbsp. parsley 2 Tbsp. chives onion salt or salt to taste pepper to taste Romano cheese, grated Combine all ingredients except Romano cheese. Spoon into shells. If mixture is too thin, add more Parmesan. Spoon some sauce into bottom of a 9 x 13-inch pan. Lay stuffed shells in pan. Pour on additional sauce. Sprinkle with Romano. Bake at 325o for 25 to 30 minutes. |
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