Stuffed Giant Shells

Ingredients

• 24 large scallops dry
• 1 1/2 lbs of sausage meat
• 1 onion finely chopped
• 1 French shallot, finely chopped
• 1 half of a can of chopped mushrooms and sewers (Reserve the other half)
• 1 cup finely grated mozzarella cheese
• 125 g cream cheese
• 1/4 cup Parmesan cheese
• 1 pinch of cloves
• 1/4 Teaspoon marjoram

Tomato sauce

• 1 can of tomato sauce 680ml
• 2 bay leaves
• 1 small celery stalk, minced
• 2 shallots minced
• the other half of canned mushroom, drained
• 1/4 Teaspoon crushed pepper flakes
• 1/4 Teaspoon with Italian seasoning
• 1 tablespoons sugar

preparation

1. Cook pasta as directed on package. Rinse with cold water and drain well.
2. In a large skillet heat a little oil and fry the onion, shallot, and more than half of canned mushrooms a few minutes, remove the sausage casings and add the flesh in the pan until well cooked ' that the meat to lose its pink color. Add the cloves and marjoram.
3. Once cooked, add the cream cheese into pieces and stir until cheese is melted from the meat, then add your parmesan and mix well.

Tomato sauce

1. Fry the shallots, celery and mushrooms in a little oil. Then add the tomato sauce, seasonings and bay leaves. Simmer a few minutes on slow fire.
2. In a large rectangular dish, put a little tomato sauce in the bottom of the dish and spread everywhere. Your giant stuffed shells with meat mixture and place in large bowl on the tomato sauce, continue until no more meat.
3. Slowly pour remaining sauce over shells and sprinkle a little grated mozzarella cheese on each shell. Bake at 350 for 30-40 minutes