Jumbo shells cooks till almost done, do not cook all the way

Rinse shells under cold water

place shells on clean dish towel

Filling for stuff shells

1/2 cup cottage cheese

2 15 oz ricotta cheese

1/2 cup grated Parmesan cheese

10 oz frozen spinach squeezed with no remaining water

1 cup Italian style shredded cheese

( Mozzarella Provolone Romano Parmesan Asiago )

1 tbsp shredded Parmesan cheese

1/2 tsp salt

1/2 tsp pepper

1 tsp dried oregano

1/2 tsp garlic powder

Mix all ingredients together very well in a large bowl

For my meaty sauce

2 tbsp olive oil

2 onions chopped

1 green pepper chopped

2 garlic gloves minced

1 lb lean hamberger

2 hot Italian sausages with skin off and chopped

2 20 oz can San Marzano whole tomatoes chopped

1 28 oz stew tomatoes

3 24 oz jars marinara sauce

1 cup Cabernet Sauvignon Wine

4 16 oz tomato sauce

3 tbsp tomato paste

1/2 tsp thyme

1 tbsp oregano

1/2 tsp pepper

1/2 tsp salt

2 tbsp fresh basil

2 tbsp dried parsley

Cooking time

sautee onions, pepper and garlic in olive oil, cook till nice and tender, in large pot

Add hamburger and sausage cook till no pink

add all remaining ingredients.

Cover sauce and cook all day stir frequently. or cook 3 hours, the longer the better

Filling jumbo shells

Stuff shells with filling mixture

In a large pan layer scoop sauce on bottom

Place shells in pan

cover shells with sauce

Top shells of with hand full of Italian cheese and Mozzarella

Sprinkle with Periconi cheese

Cover stuff shell with aluminum foil

Bake 325 for 45 minutes

un cover shells and bake another 15 minutes

Let Shells rest 20 minutes

Time to dig in

Serve stuff shells with fresh bread, olive oil and a beautiful salad

A little hint !!!

Instead of making my meaty sauce and for a quicker meal use just jar marinara sauce

You can freeze this sauce, there will be plenty left over

Use my sauce for many Italian dishes

Enjoy,,

Truly Delicious..