Red and White Stuffed Shells

I had not made stuffed shells in years, and last weekend I decided it was time. I wanted to do something a bit different, and decided to go with both red and white sauce. I turned out beautifully and was delicious!

I used the same filling I normally use for Manicotti.

1 box of large pasta shells (you probably wont use all of them)

4 tsp olive oil

½ onion diced

½ lb medium Italian sausage

½ lb veal (very hard to find, but worth it)

Salt and pepper

1 (15 oz container) whole milk ricotta

3 cups shredded Mozzarella

1 cup grated Parmesan, extra for sprinkling on before cooking

4 tbl chopped fresh Italian parsley leaves

4 garlic cloves, minced

3 cups marinara sauce

1 small container Fettuccine Sauce (don't use jarred sauce)

Onion Powder and Garlic Powder (to taste)

Oregano (2 tsp)

1 small tub of cream cheese

Heat a heavy skillet over medium heat. Add 1 teaspoon of the olive oil, onion, garlic and meats. Season with salt and pepper.

Saute until the meat browns and the onions are translucent, about 5 minutes. Remove from heat, and cool.

Cook the shells in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 8 to 9 minutes (or what is suggested on the box of pasta for al dente pasta)

Using a slotted spoon, transfer the manicotti from the pot to a baking sheet and cool.

Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, cream cheese and parsley.

Add the salt, onion and garlic powder, oregano, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture, and re-taste for seasoning.

Preheat the oven to 350 degrees F.

Using a tablespoon, fill the shells with as much stuffing as you can, it is going to be messy tho!

Place some of the red sauce in the bottom of your baking dish (use some pan spray before ladling the sauce on)

Arrange your shells tightly in your baking dish
Ladle on red sauce (do not smother the pasta)

Ladle on the white sauce

Top with a layer of Parmesan Cheese

Bake until bubbly and hot, about 30 minutes

Remove from the oven and add more cheese (I used Colby Jack), place back in to melt

I served with bread and salad!

I also want to thank my sister Mary for the Adorable Blog Award! I appreciate it so much!