Italian Shell and Artichoke
includes all my favorite flavors from Italy and also provides something few
casseroles can - a different taste treat in every bite.
2 tbsp. olive oil
1/8 cup chopped onions
1 lb. lean ground beef
6 oz. jar marinated artichoke hearts, quartered
1 - 10 oz. can chopped tomatoes with liquid
salt and fresh ground pepper to taste
1 teas. chopped fresh basil
1 teas. chopped fresh oregano
1 tbsp. chopped fresh parsley
Saute onions in olive oil until slightly translucent. Add
ground meat and brown. Drain fat. Remove artichokes from marinade, reserving
marinade in the jar. Artichoke hearts should be halved or quartered, but still
chunky. Do not chop. Add artichoke, with marinade, and all remaining
ingredients, to meat. Simmer to reduce, about 15 minutes.
6 oz. jumbo pasta shells
1 cup cottage cheese
1/2 cup grated Parmesan or Romano cheese
1 egg, slightly whipped
2 tbsp. chopped fresh parsley.
Boil shells, following package instruction. Drain and cool slightly.
Mix remaining ingredients together and spoon mixture into shells. Place shells, open side up, in a single layer in the bottom of a large, shallow casserole dish. Spoon meat sauce over shells.
Top with thin slices of Fontina or Mozzarella cheese. Bake at 325 degrees, covered, for 15 minutes.