“I Hate Ricotta” Meat & 2 Cheese Stuffed Shells
1 lb ground beef
1 large onion, diced
1 clove garlic, chopped
8 ounces mozzarella cheese, shredded
1/2 cup Italian style breadcrumbs
1/4 cup fresh parsley, chopped
1 egg, beaten
1 (26 ounce) jar of your favorite spaghetti sauce
8 ounces tomato sauce
1/2 cup parmesan cheese, grated
18 jumbo pasta shells, cooked and drained
salt and pepper, to taste
1/3 cup dry red wine
Boil water for pasta.
Meanwhile, in a large skillet, brown ground beef, onion and garlic; drain and cool.
Cook pasta in water, drain.
Preheat oven to 400 degrees.
Meanwhile pasta is cooking, combine meat, mozzarella cheese, bread crumbs, egg and parsley; season with salt and pepper.
Mix spaghetti sauce with tomato sauce; cover bottom of a 13x9 casserole dish with 1/4 of the sauce.
Stuff cooked, drained shells with the meat mixture and place on top of sauce in dish in a row.
Add red wine to remaining sauce and mix well; cover shells with sauce and sprinkle with parmesan cheese.
Bake in oven for 20-25 minutes or until bubbly and browned.