Recipe: Peanut Stuffed Pasta Shells (using fresh bread crumbs)

PEANUT STUFFED PASTA SHELLS

16 jumbo macaroni shells
3 tablespoons olive oil
8 mushrooms, chopped
1/2 cup chopped green pepper
1/2 cup chopped onion
2 cloves garlic, minced
1 cup fresh whole wheat bread crumbs
1 1/4 cup chopped dry roasted peanuts
1 egg, beaten
1/2 teaspoon oregano
1/2 teaspoon basil
Salt & pepper
2 cups pasta sauce
1/4 cup grated parmesan cheese

Cook shells according to package directions; drain and rinse.

Heat oil in large skillet and saute mushrooms, green pepper, onion and garlic 3-4 minutes.

Add bread crumbs, peanuts, eggs, oregano and basil. Season with salt and pepper to taste; mix well. Stir in 1/4 cup pasta sauce. Spoon filling into shells.

Spread a thin layer of pasta sauce in bottom of a 9x9-inch baking pan. Arrange shells in pan. Spoon remaining sauce on top. Sprinkle with cheese.

Cover pan with foil and bake at 350 degrees for 30 minutes.

Servings: 4