Recipe - Ro*Tel Barbecue Sauce

Chuck ozburn hbwk07a
Mm:mk vmxv03a
1 Box jumbo pasta shells
5 small Italian sausage skins
Remov
1 pound Ground chuck
2 15oz tubs ricotta
1 pound Mozzarella One half shredded
One half Sliced
One fourth cup Grated parmesan
10 ounce Pkg frozen chopped spinach
5 sl White bread cubed
4 Eggs beaten with a little
Water or milk
One fourth cup Diced onion
Minced parsley and garlic
To taste
Salt and freshly ground
Pepper to taste
1 One half To 2 quarts of your favorite
Marinara sauce

Mash then fry sausage and ground chuck until well browned; add onion,
garlic, salt and pepper; set aside to cool; cook pasta al dente; hold under
cold running water until cool; drain well and set aside; mix ricotta,
bread, spinach, parsley and egg in a large bowl; add One half of the Parmesan
and the shredded mozzarella; mix well; (add milk if needed to make mixture
more 'gooey' than stiff; add meat mixture, mixing well; fill shells and
place in oiled 9 X 12 inch baking dishes, fairly close together; ladle
Marinara over, top with cut or sliced up mozzarella and then remaining Parmesan;
cover with foil and bake in a preheated 350F oven until it appears hot in
the center; remove foil and cook until cheese slices are golden brown.
Yield: 2 dishes each serving 6 to 8 people. (Note: This dish freezes
well; defrost before cooking and add a little water if it appears dry.)

Recipe By :

From: Date: 05/27

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip