Meat Stuffed Shells

This dish became a household favorite growing up. We all went crazy when mom made her meat stuffed shells. As for the sauce, I think each of us has made our own rendition. The key to the sauce is cooking it all day and using the freshest ingredients. The measurements for the herbs are for dried herbs. If using fresh use three times as much.

Many people use ricotta or cottage cheese (cottage cheese is definitely healthier) in their shells but I grew up with the cream cheese and therefore prefer it better. I tried making stuffed shells once with doctored store bought sauce when I was in a hurry. But never again; it does not taste the same. To be honest it was horrible.

Time: about 4 hours or more
Sauce:
2 tbsp Olive oil
1 large onion, chopped
4-5 cloves garlic, minced
1 tbsp oregano
1 tbsp parsley
1 tbsp basil
1/2 tsp thyme
1/2 tsp rosemary
2 bay leaves
1 tsp salt, to taste
1/4 tsp pepper
1 medium green pepper, chopped
7-8 Cremini mushrooms, sliced or 1 small can sliced mushrooms
1 (4 oz) can tomato paste, plus water
1 (29 oz) can tomato puree, plus water or 2 boxes of Pomo
1 (29 oz) can tomato sauce, plus water
1 (15 oz) can diced tomatoes
1 (4 oz) can tomato paste

Filling:
1 pound mild Italian sausage, casings removed
1 pound ground beef
1 (8oz) cream cheese
1 bag Italian cheese blend (Parmesan, Romano and Mozzarella cheeses, shredded)
1 box large shell pasta

Sauté onion and garlic in oil. Add green pepper, mushrooms and spices. Add paste, plus one can of water. Add Puree, plus one can of water. Simmer, stirring occasionally, all day or at least 2 hours.

Boil Shells until chewy-not too soft. Drain, place on towel.

Meanwhile, in a skillet, brown sausage and beef. Mix in cream cheese and a little sauce. In a baking pan put a little sauce in the bottom of pan, fill shells with meat mixture, place in pan. Sprinkle with cheese. Top with more sauce and cheese. Bake 350° 30-40 min.

This recipe will make enough for 1 13×9 pan in addition to 2 8×8 square pans. To freeze make pans as directed, cover with plastic wrap and foil and freeze. Thaw before baking. Cover with tin foil and bake 30-50 minutes. Remove the tin foil the last 15 minutes to brown the cheese. Bake until bubbly and center is hot.

Variations:
Add 1 carrot, julienne, chopped or diced. 1/2 zucchini, shredded or chopped. Sometimes I use a variety of bell peppers in the place of the green bell pepper.
My sister adds cook wheat berries to her sauce to add extra fiber.
Try adding 1/2 to 1 cup grape or apple juice in the place of water.