Saucy Stuffed Shells

 I love this recipe because it introduced me to fennel seeds which I now love. It's the secret ingredient that turns any economical meat dish into tasting like more expensive italian sausage, and plus it's healthy too! I usually throw in about 16 shells and that leaves me with a few extra non-stuffed ones for the picky eater.

Saucy Stuffed Shells

Recipe from Better Homes and Gardens

Serves 2-4

12 dried jumbo shell macaroni

12 ounces ground beef or ground pork

1/2 cup chopped onion

1/2 cup chopped green pepper (or red works great too)

1 clove garlic, minced

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 15-16 ounce jar meatless spaghetti sauce

Parmesan cheese to serve

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 baking dish. Pour the remaining spaghetti sauce over the filled shells. Cover the dish with foil.

Bake at 375 degrees for 40 minutes. Top with parmesan cheese and enjoy!

*Sidenote: You can freeze these- after filling the shells and covering with the spaghetti sauce, cover them with saran wrap and tinfoil (before baking) and freeze. When you want them just thaw in the fridge overnight or all day and bake as directed above (making sure you remove the saran wrap first)