RfF Nut Meat Stuffed Shells

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Carl’s Nut Meat Stuffed Shells

Difficulty: Moderate

Grocery List

2 boxes extra large shell macaroni

2 disposable aluminum pans approximately 10”x18”

1½ pound 92% lean chopped meat

1 cup of Italian flavored bread crumbs

6-8 oz of shelled walnuts

2 eggs

1 cup of parmesan cheese (grated or shredded)

½ cup extra sharp shredded cheese

2 8 oz packages (or on 16 oz package) mozzarella cheese

Oregano to taste (about 1 tablespoon)

Garlic to taste (Chop 3-4 cloves very well or teaspoon powder)

Powered sage (½ teaspoon) <optional>

Paprika 1 tablespoon to taste

½ cup milk (as required)

½ cup water (as required)

1 large 32 oz jar tomato sauce or other.

Salt and pepper <optional> to taste

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To prepare the shells for stuffing, cook the shells normally, being careful not to overcook and making them mushy. Strain and run in cold water. If stuffing is not ready, keep them in warm water with a bit of olive or vegetable oil to keep them from getting stuck together.

Brown the chop meat in a sauce pan, draining off any fat that is rendered during cooking. Discard the fat. When meat is almost fully cooked take off heat and let cool a bit before using.

Put the Shelled walnuts in a blender or food processor to pulverize the nuts. Put some water and milk into the mix to make a slurry and so it is easier to pour out.

In a fairly large bowl, crack the two eggs and blend, put in half the water and milk, again blend. Put in seasoning and blend.

Put meat, bread crumbs and cheese in, stirring as you add. Put in more water and milk in to the stuffing mix as you go to keep it moist. After all stuffing ingredients are in the bowl and mixed you want a consistency that is moist and holds together, but is not too wet or too dry. It should hold together but not be too loose. Use a large spoon to pick up a lump of stuffing, and with your other hand spread open the shell, insert the stuffing into the shell. Try to fill each shell, without over filling, so you use all the stuffing and shells.

Using a ladle, spoon tomato sauce over all the stuffed shells. Top by sprinkling the remainder of the mozzarella and paprika on top. Place in oven and bake for 25 minutes on 350 degrees. Occasionally check the pans to make sure the shells or cheese does not burn.

Serve warm.

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