Beef Stuffed Shells
12 jumbo shell macaroni
12 ounces ground beef, pork, or lamb
1 medium onion, chopped (1/2 cup)
1/2 cup chopped green sweet pepper
1 clove garlic, minced
1 beaten egg
1/4 cup fine dry bread crumbs
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon pepper
1 15-ounce container refrigerated marinara sauce or plum tomato sauce with basil or one 15-1/2-ounce jar meatless spaghetti sauce
Finely shredded or grated Parmesan cheese (optional)
Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again.
In a large skillet cook ground meat, onion, green pepper, and garlic until meat is brown. Drain fat.
In a medium mixing bowl combine egg, bread crumbs, cinnamon, allspice, and pepper. Add the meat mixture and 1/4 cup of the sauce; mix well. Spoon about 2 tablespoons of the meat mixture into each macaroni shell. Arrange the filled shells in a 2-quart square baking dish. Pour the remaining sauce over the filled shells. Cover the dish with foil.
Bake in a 375 degree F. oven for 25 to 30 minutes or until heated through. For each serving, arrange 3 of the shells on individual plates. Spoon some of the sauce over the shells. If desired, sprinkle each serving with Parmesan cheese. Makes 4 main-dish servings.
Nutrition facts per serving: 325 calories, 12 g total fat, 4 g saturated fat, 107 mg cholesterol, 445 mg sodium, 30 g carbohydrate, 23 g protein.