Recipes from your Firefighters Kitchen
Ingredients;
1 (15 ounce) container ricotta cheese
1 large egg, lightly beated
2 teaspoons garlic powder
14 jumbo pasta shells, cooked
1 lb ground beef
1 onion, chopped
2 garlic cloves, pressed
1 (28 ounce) can whole tomatoes
1 (8 ounce) package sliced fresh mushrooms
1 tablespoon chopped parsley
1 teaspoon salt
1 teaspoon Italian seasoning
1 (15 ounce) can tomato sauce
Parmesan cheese
Preperation;
Stir together ricotta cheese, egg and garlic powder. Spoon into each shell, arrange shells stuffed
side up into a lightly greased 11x7 baking dish.
Cook beef, onion and garlic in a large skillet. Stir in tomatoes, mushrooms, parsley, salt and Italian seasonings; bring to a boil. Cover, reduce heat and simmer, stirring occasionally, 10
minutes. Stir in tomato sauce; cook 2 minutes. Pour meat mixture over shells.
Bake at 350° for 15 minutes. Sprinkle with parmesan cheese.