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Ultimate Stuffed Pasta Shells

1997 Cookoff Winner

10 White Castle hamburgers, no pickles
12 oz. box of jumbo pasta shells
1 lb. ground Italian sausage
2 cups mozzarella cheese, shredded
1 medium Vidalia onion, chopped
1 tsp. oregano
4 eggs, slightly beaten
1 tsp. salt
1/8 tsp. pepper
1 1/2 tsp. fennel seeds, crushed
52 oz. of garlic-mushroom spaghetti sauce
Romano cheese, grated

Cook pasta shells according to directions. Drain and place on foil. Brown sausage in skillet. Drain. Chop burgers and combine them with the mozzarella cheese, onions, oregano, eggs, salt, pepper and 1 tsp. fennel. Add 1/2 tsp. fennel to spaghetti sauce. Fill the shells with the mixture. Spread a thin layer of sauce in a 13 × 9-inch baking pan. Add the stuffed shells. Cover with remaining sauce and sprinkle Romano cheese on top. Cover with aluminum foil. Bake at 350° for 45 minutes. Fills about 38 shells.

Submitted by Mary-Agnes Korpita of Lafayette, IN

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