| Cooking and preparing fine, gourmet meals has | | | | Parmesan cheese, grated |
| always been a hobby of mine. Over the years, I've | | | | Place tomato sauce in a large pot. Add chopped |
| originated dozens of recipes that have pleased family | | | | garlic, onion, parsley, pepper, basil, water, wine, |
| and friends. Here's one that you can prepare rather | | | | ¼ cup olive oil and Italian sausage. Cover pot |
| quickly that will have your diners praising your skills. | | | | and bring to boil. Immediately turn heat down to |
| STUFFED SHELLS ELEGANCE | | | | simmer for 30 minutes. When finished simmering, |
| INGREDIENTS | | | | remove and save sausage. |
| 1 15 ounce can Hunts tomato sauce | | | | While sauce is simmering, saute the following in the |
| ½ small onion chopped fine | | | | ½ cup olive oil: the mushrooms, bell peppers and |
| 1 tblsp. Parsley, chopped fine | | | | creamer potatoes for about 5 minutes. |
| 1 tsp. Basil | | | | Bake the flounder until flaky and tender. Then, using |
| ½ cup water | | | | a food processor (or chopping the ingredients very |
| ½ cup dry red wine Cabernet Sauvignon | | | | fine by hand. If done by hand, the resultant mixture |
| recommended | | | | should be thoroughly blended) blend the shrimp, |
| ¼ cup extra virgin olive oil | | | | crabmeat, flounder, Monterey Jack cheese, garlic |
| ½ cup extra virgin olive oil for sautéing | | | | powder and cayenne pepper until smooth and |
| 1 whole mild Italian sausage (about 10 inches) | | | | creamy. Set aside. |
| 1 cup coarsely chopped red bell peppers with seeds | | | | Prepare the shells according to package instructions. |
| and stem removed | | | | When done, drain and pat dry. Stuff the shells with |
| 1½ cups diced creamer potatoes | | | | approximately 1½ heaping tablespoons of the |
| 1 cup freshly sliced mushrooms | | | | mixture. To aid in judging the amount needed, the |
| 5 ounces small cooked shrimp | | | | mixture should be enough to stuff about 10 shells. |
| 5 ounces cooked crabmeat | | | | Place the shells in a baking dish. Pour the sauce over |
| 1/3 cup shredded Monterey Jack cheese | | | | the shells, using entire amount. Bake at 325 degrees |
| 1/2 tsp. cayenne pepper | | | | until sauce bubbles. |
| 1 tblsp. freshly chopped garlic | | | | Remove. Sprinkle shells with a small amount of |
| 1 tsp. garlic powder | | | | Parmesan cheese. Cut sausage into small pieces. |
| 1 box jumbo pasta shells (biggest you can find) | | | | Serve with sausage pieces as garnish. |
| 5 ounces flounder fillet | | | | Enjoy! |