Stuffed Shells with Tomato Sauce

prep time:: 1 hr
total time:: 2 hr

Serves 6- 8

This divinely rich Italian recipe comes from The Mafia Cookbook written by Joeseph “Joe Dogs” Iannuzzi. Formerly with the Gambino crime family, he has entered the witness protection program after appearing as a star witness at five major Mob trials. This is one true Italian dinner worth talking about!

ingredients

Meatballs

1 lb. ground beef
1 small onion, diced
3 cloves of garlic, smashed and finely chopped
1 egg
1/4 cup ketchup
1/2 cup plain dry bread crumbs
Salt and pepper to taste

Tomato Sauce

3 tbsp. vegetable oil
Meatballs
1 lb of sausage, sliced
2 (28-ounce) cans peeled tomatoes, crushed
3 cups chicken stock
2 (6-ounce) cans tomato paste
Salt and pepper to taste

Shells and Filling

1 lb. Jumbo shells (or manicotti shells)
3 cups whole-milk ricotta cheese
1/2 lb. mozzarella cheese, cut into 1/2" cubes
3 eggs
2 tbsp. chopped fresh parsley
Salt and pepper to taste
1/3 cup freshly grated Parmesan cheese

directions

1
Mix all the meatball ingredients together and form 1" meatballs. Set aside.
2
Heat the vegetable oil in large saucepan over low heat. Saute meatballs and sausage, carefully turning, until brown. Add the crushed tomatoes and cook over low heat for 30 minutes until tomatoes are cooked, stirring occasionally. Add the chicken stock and tomato paste, stir gently to blend. Add salt and pepper to taste and simmer until sauce is reduced by half.
3
Boil shells while the sauce is simmering. Remove from heat when al dente, drain and run cold water over them.
4
Mix together the ricotta, mozzarella cubes, eggs, parsley, salt and pepper in a bowl. Fill each shell with cheese filling.
5
Make a thin layer of tomato sauce along the bottom of a baking dish. Place shells on top of the sauce and pour the remaining sauce, meatballs and sausage over the shells. Sprinkle grated Parmesan over the top. Cover with foil and bake in a preheated 350 degree oven for 15- 20 minutes.