Recipe: Meat Filled Jumbo Shells (make ahead)

MEAT FILLED JUMBO SHELLS

1 (12 oz) box San Giorgio jumbo shells uncooked
1 lb. ground beef
1 lb. ground pork
4 eggs, slightly beaten
1 cup flavored bread crumbs
1 cup shredded mozzarella cheese
3/4 cup finely chopped onion
3/4 teaspoon dried oregano leaves
1 1/2 teaspoons salt
1/2 teaspoon pepper
3 cups Newman's Diavolo spaghetti sauce (or favorite spaghetti sauce)
1/2 cup grated Parmesan cheese

Cook jumbo shells according to package directions; drain. Cool in a single layer on wax paper or aluminum foil to keep shells from sticking together.

Brown beef and pork in skillet; drain.

Combine meat, eggs, bread crumbs, mozzarella cheese, onion, oregano, salt and pepper. Fill each shell with about 2 tablespoons meat filling.

Spread a thin layer of sauce on bottom of 10x14 inch baking pan with a glass lid.. Place the shells in the pan; cover with remaining sauce. Sprinkle with Parmesan cheese, if desired. (To make ahead, do no bake - see instructions below.)

Cover and bake at 350 degrees F about 45 minutes or until hot and bubbly.

MAKE AHEAD DIRECTIONS:
Prepare recipe as directed, but do not bake. Cover with plastic wrap, then foil. Refrigerate up to 48 hours or freeze up to 2 months. Remove plastic wrap; replace foil.

WHEN READY TO BAKE:
Refrigerated shells - 350 degrees F about 1 hour 15 minutes; Frozen shells - 350 degrees F about 2 hours

Servings: 10
Source: San Giorgio Pasta