- 10
Ingredients
- Shells:
- 2 cup flour
- 2 cups milk
- 1/2 tsp salt
- 6 eggs
- Filling:
- 1 lb ground round
- 1 lb Italian sausage
- 2 large garlic cloves, chopped fine
- 8 oz mushrooms, chopped pretty fine
- 1 pkg froz chopped spinach
- 1/4 c. fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp pepper
- 2 raw eggs
- 1 cup parmesan
- 4 cups mozzarella
- Spaghetti sauce
Preparation
Step 1
Put milk, eggs and salt in blender, blend and add flour from top while blending . Set aside for 20 minutes. Spray 7" crepe pan with olive oil and fry each shell until a little browned on each side. Should make about 25 - 7" shells.
Brown Italian sausage, drain and then pulse in food processor until finely ground. Brown ground round, garlic and mushrooms breaking the meat down with wooden spoon while it browns. Cook spinach and completely squeeze the water out. Add spinach, parsley, salt and pepper to the meat and cook for a few minutes. Drain any fat and add eggs, parmesan and mozzarella.
Put sauce in bottom of large casserole dish. Fill each shell with meat mixture. Top with more sauce and parmesan.
Bake for 30-45 minutes at 350.