You'll love the meat filling of these shells! Fennel seeds are the secret to the flavor.
from the kitchen ofNew Better Homes and Gardens 75th Anniversary Edition Cook Book
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Ingredients
12 dried jumbo shell macaroni
12 oz ground beef or ground pork
1 medium onion, chopped (1/2 cup)
1/2 cup chopped green sweet pepper
1 clove garlic, minced (1/2 tsp)
1 beaten egg
1/4 cup fine dry bread crumbs
1/4 tsp fennel seeds, crushed
1/4 tsp salt
1/4 tsp black pepper
1 jar of meatless spaghetti sauce (15 1/2 oz)
1/4 cup finely shredded or grated Parmesan cheese
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Directions
- Cook macaroni according to package directions. Drain; rinse with cold water. Drain again.
- Meanwhile, in a large skillet cook ground meat, onion, sweet pepper, and garlic until meat is brown. Drain.
- In a medium bowl combine egg, bread crumbs, fennel seeds, salt, and black pepper. Add the meat mixture and 1/4 cup of the spaghetti sauce; mix well. Spoon about 2 tablespoons of the meat mixture into each macaroni shell. Arrange the filled shells in a 2-quart square baking dish. Pour the remaining sauce over the filled shells. Cover the dish with foil.
- Bake 375 degrees for 35 to 40 minutes or until heated through. Sprinkle with Parmesan cheese before serving.
*I substituted the medium onion for onion salt. And I completely left out the green pepper. It still tasted great!
