Chuck ozburn hbwk07a --
Mm:mk vmxv03a
1    Box jumbo pasta shells
5 sm Italian sausage -- skins
Remov
1 lb Ground chuck
2    15oz tubs ricotta
1 lb Mozzarella - 1/2 shredded --
1/2    Sliced
1/4 c  Grated parmesan
10 oz Pkg frozen chopped spinach
5 sl White bread - cubed
4    Eggs - beaten with a little
Water or milk
1/4 c  Diced onion
Minced parsley and garlic --
To taste
Salt and freshly ground --
Pepper to taste
1 1/2    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 1/2 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 sliced 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.)

05/27