Saucy Stuffed Shells

We had this baby for dinner last night, but I forgot to take a picture. It is one of our favorites and the meal that I always make when I am taking dinner to someone. The original recipe is from the Better Homes and Gardens Cookbook, but I have made a few modifications.

12 dried jumbo shell macaroni (I always do 15 because some break)
12 ounces ground beef
1 medium onion, chopped (1/2 cup)
1/2 cup chopped green pepper
1 clove garlic, minced
1 beaten egg
1/4 cup fine dry bread crumbs
1/4 teaspoon fennel seeds, crushed
1/4 teaspoon salt
1/4 teaspoon black pepper
1 - 26 oz. can meatless spaghetti sauce
1/4 cup grated Parmesan cheese

Cook macaroni according to package directions. Drain; rinse with cold water. Drain again.

Meanwhile, in a large skillet cook ground meat, onion, green pepper, and garlic until meat is brown. Drain.

In a medium bowl combine egg, bread crumbs, fennel seeds, salt, and black pepper. Add the meat mixture and 1 cup of the spaghetti sauce; mix well. (At this point I usually drop in a teaspoonful or two of minced garlic). Spoon about 2 tablespoons of meat mixture into each macaroni shell. Arrange the filled shells in a 2-quart square baking dish. Pour the remaining sauce over the filled shells. Cover the dish with foil.

Bake at 375 degrees for 35-40 minutes or until heated through. Sprinkle with Parmesan cheese before serving.

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