Stuffed Jumbo Shells or Manicotti

When browning the ground beef, season it to taste with Lawry’s seasoning salt, black pepper and onion powder. Usually use ⅛ tsp onion powder and ⅛ tsp garlic powder instead of chopped onion and chopped garlic. Usually don’t use salt or Italian grated cheese. Usually don’t use the full amount of Worcestershire sauce or sometimes didn’t use it at all. Without it the sauce is sweeter, and the more you use in the sauce makes it spicier. Taste test the stuffing mixture before putting in the shells. If you feel it needs more of one kind of cheese, add a bit more. Make it to your taste.

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Step 1

Brown ground beef with chopped onion (if using) and green pepper. Drain when cooked through.

Step 2

Add tomato soup, tomato paste, stewed tomatoes, onion powder (if using), black pepper, salt, sugar, garlic powder, chili powder, Worcestershire sauce and Italian grated cheese.

Step 3

Cover and simmer for 15-20 minutes.

Step 4

Cook jumbo shells/manicotti as directed on the package.

Step 5

Pre-heat oven to 350°.

Step 6

In a bowl, combine 3-4 cups mozzarella cheese, ricotta cheese and parmesan cheese. Mix well, stuff into manicotti/jumbo shells, and arrange in greased 9x13 baking dish.

Step 7

Spoon sauce evenly over stuffed pasta.

Step 8

Bake covered for 30 minutes or until hot & bubbly.

Step 9

Top with remaining 1-2 cups mozzarella cheese and bake 15 minutes longer.

Step 10

Let stand 15 minutes and serve.