I’ve been craving even heartier foods as the weather has grown colder. The spicy flavor and tummy filling nature of these stuffed shells were perfect reasons to let the warmth of the oven wrap me in comfort.
Who says you can’t host an impromptu holiday dinner party during the weekday? Consider making this in advance and freezing it for an evening when you need it. Consider pairing it with a Panzanella Salad, fresh-baked bread from the market and a bottle of red wine to help make you look like an entertaining superstar.
- 1 lb. ground chuck
- ½ lb. ground spicy sausage, casing removed
- ½ cup celery, small diced
- 1/3 cup red onion, small diced
- 1 cup fresh bread crumbs
- ¼ cup parmesan cheese, grated
- ½ tsp. garlic powder
- ½ tsp. dried oregano
- 1 tsp. Worcestershire sauce
- salt & pepper
- 1 (12 oz.) box jumbo pasta shells
- 1 cup mozzarella cheese
- 1 jar prepared spaghetti sauce
- Preheat oven to 375 degrees. Cook the pasta in salted boiling water until slightly tender, but not fully cooked. Drain well.
- In a large mixing bowl, mix together ground chuck, sausage, celery, red onion, bread crumbs, Parmesan cheese, garlic powder, oregano and Worcestershire sauce. Season with salt and pepper, and mix until well incorporated. Set aside.
- Lightly spray a 9” x 13” baking pan with cooking spray. Evenly spread half of the jar of spaghetti sauce along the bottom of the pan. Fill each pasta shell with the meat filling and line the pasta in the baking pan open side up. Top the pasta shells with the remaining spaghetti sauce and sprinkle the entire top with mozzarella cheese.
- Bake at 375 degrees for 30 – 35 minutes. Allow to rest for at least 5 minutes before serving.