This recipe was an "A" Platoon favorite of the PNSY FD. In fact, it was so popular, the "B" Platoon would steal the leftovers!
This is a large recipe.....Enough to feed 12 hungry shipboard firefighters........this is enough for 4 of those large stainless steel cafeteria-style pans. If you dont have these, spend a couple of bucks and get a few. DO NOT USE THOSE FOIL PANS- THE ACID IN THE SAUCE WILL ATTACK IT!
4 boxes of LARGE shells
1 pound EACH: lean ground beef, ground pork, ground veal and sausage meat (1 large of those "tubes" usually works....Bob Evans or what have you.......)
3-4 garlic cloves, crushed/diced
2 large tubs of ricotta cheese
4 cups (2 bags) of shredded italian cheese mix: Mozzarella/Parmesean/Provolone/Asiago
1-2 cups milk as needed
2 eggs
2 TBS ground basil
4 LARGE jars prepared sauce
First prepare the "stuffing." In a large frying pan, cook all the meats and garlic, chopping it all finely. Mix it well. Drain off and discard the fats. Set the meat aside.
In a large mixing bowl: All the cheeses, the eggs, and basil. Mix with an electric mixer, and add milk as needed until it is a pudding-like consistency. When it is all blended well, add the meats, again maintaining a pudding-like consistency. Use milk as needed to accomplish this.
Place in refridgerator to chill.
Prepare the shells according to the directions. When cooked, drain and then quench with COLD water to stop the cooking process.
Make a "stuffers" by snipping off a 1 inch corner pieces of large zip-lok freezer bags.
Spread out newspapers on the table, and go in the TV room and get 1 or two of the lazy slobs watching Dr. Phil. This part goes faster when you have 1 or 2 helpers.
Take the 4 pans, and coat the bottoms with some of the sauce.
Now, with the helpers and the "stuffers", stuff the shells. Spoon the "pudding" into the bags, twist the tops closed, and hold in one hand. Using the other hand, hold a shell, squeezing it open. Squeeze some pudding into the shell, and place it into the pan. When the pan is full with one layer of shells, cover the shells with a thick layer of sauce.
Bake at 350 for 45 mins to one hour.
Goes extremely well with a salad and garlic or plain italian bread.
Serves 12, with enough leftovers for the thieves on the other platoon working tomorrow!
This is a large recipe.....Enough to feed 12 hungry shipboard firefighters........this is enough for 4 of those large stainless steel cafeteria-style pans. If you dont have these, spend a couple of bucks and get a few. DO NOT USE THOSE FOIL PANS- THE ACID IN THE SAUCE WILL ATTACK IT!
4 boxes of LARGE shells
1 pound EACH: lean ground beef, ground pork, ground veal and sausage meat (1 large of those "tubes" usually works....Bob Evans or what have you.......)
3-4 garlic cloves, crushed/diced
2 large tubs of ricotta cheese
4 cups (2 bags) of shredded italian cheese mix: Mozzarella/Parmesean/Provolone/Asiago
1-2 cups milk as needed
2 eggs
2 TBS ground basil
4 LARGE jars prepared sauce
First prepare the "stuffing." In a large frying pan, cook all the meats and garlic, chopping it all finely. Mix it well. Drain off and discard the fats. Set the meat aside.
In a large mixing bowl: All the cheeses, the eggs, and basil. Mix with an electric mixer, and add milk as needed until it is a pudding-like consistency. When it is all blended well, add the meats, again maintaining a pudding-like consistency. Use milk as needed to accomplish this.
Place in refridgerator to chill.
Prepare the shells according to the directions. When cooked, drain and then quench with COLD water to stop the cooking process.
Make a "stuffers" by snipping off a 1 inch corner pieces of large zip-lok freezer bags.
Spread out newspapers on the table, and go in the TV room and get 1 or two of the lazy slobs watching Dr. Phil. This part goes faster when you have 1 or 2 helpers.
Take the 4 pans, and coat the bottoms with some of the sauce.
Now, with the helpers and the "stuffers", stuff the shells. Spoon the "pudding" into the bags, twist the tops closed, and hold in one hand. Using the other hand, hold a shell, squeezing it open. Squeeze some pudding into the shell, and place it into the pan. When the pan is full with one layer of shells, cover the shells with a thick layer of sauce.
Bake at 350 for 45 mins to one hour.
Goes extremely well with a salad and garlic or plain italian bread.
Serves 12, with enough leftovers for the thieves on the other platoon working tomorrow!
' /> some....
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