Agnes’ Stuffed Shells

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Janet Foutty

ingredients

• Filling
• 1 lb. lean ground beef
• 1 onion chopped
• 2 cloves garlic
• 1/4 c. parsley
• 2 T. fresh basil
• 1/2 c. dry bread crumbs
• 1/4 c. pine nuts
• 1/4 c. currants
• 2 T. grated parmesan
• 1 egg
• 1/2 c. water
• salt and pepper
• Tomato Sauce
• 1 onion
• 2 cloves garlic
• 1 large can crushed tomatoes
• 2 small cans tomato paste
• 1/4 c. parsley
• 2 T. fresh basil
• 2 bay leaves
• 1/4 t. baking soda
• salt and pepper to taste
• Pasta shells cooked al dente

Source: Agnes Shortino

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