Servings: 8
Very Good. Even better than cheese filled
3 cups spaghetti sauce, 28 oz jar
1 package Ronzoni Jumbo Shells, uncooked, 12 oz
2 pounds ground beef, pork or turkey
1/2 cup onion, finely chopped
2 cups mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
4 eggs
1/2 teaspoon garlic salt, 1/2" cubes
1/2 cup dry bread crumbs, finely chopped
2 Tablespoons dried Italian seasoning (use Italian seasoned bread crumbs - less seasoning)
1 Tablespoon dried parsley flakes
Heat oven to 375 degrees.
Cook pasta according to package directions.
In large skillet, cook meat and onion until meat is thproughly cooked and onion is tender; drain
In large bowl, stir together meat mixture, mozzarella cheese, 1/4 Parmesan cheese, eggs, bread crumbs, parsley, Italian seasoning and garlic salt.
In 13x9x2 inch baking dish, spread 1/2 cup spaghetti sauce. Fill each cooked shell with 1 1/2 Tablespoons meat filling.
Layer pasta in dish. Spread 1 1/4 cups spaghetti sauce evenly over pasta. Layer remaining filled pasta shells over sauce. Spread remaining
spaghetti sauce over pasta.
Sprinkle with Parmesan cheese. cover with foil and bake 40 minutes or until hot and bubbly.
