Philadelphia Naval Shipyard Fire Department Stuffed Shells
Recipe by Firefighter: Randy V. Yardumian - US Army Fire Department, Aberdeen Proving Ground, Md.

Ingredients :
4 Boxes JUMBO shells
2 pounds ground sirloin
1 tube Bob Evans sage sausage
2 fresh garlic cloves, finely minced
1 large onion, finely chopped Italian seasoning
1 large "tub" of ricotta cheese
4 cups of Mozzarella/Parmesan, Romano,  shredded mix
1/4 to 1/2 cup milk
3 large jars sauce- any type


DIRECTIONS:

Fry the meat with the onion and garlic until well cooked. Drain the fat and discard. While the meat is cooking, prepare the shells according to the instructions on the package.

In a LARGE mixing bowl, blend the ricotta and shredded cheese mix. Now add the beef/sausage mixture. Use the milk sparingly to make a thick pudding-like consistency.

Now get about 3 or 4 co workers with table spoons and sit at the table and stuff the shells with approx 1 tablespoon of the mixture each. This gets rather messy, so spread out newspaper on the table.

Place in large cafeteria style baking pans, and cover with the sauce. Bake at 350 for aprox 45 mins. Makes about 2 and a half large pans.

This is a great recipe for a large crew of hearty appetites. Serve with a tossed salad and toasted garlic bread. Serves 12+ leftovers.