Ingredients

PREP: 35 minutes BAKE: 35 minutes
OVEN: 375 degrees MAKES: 4 servings

12 dried jumbo shell macaroni
Ricotta cheese ( small container size)
12 ounces ground beef or ground pork or italian sausage (1 lb)
1 medium onion, chopped (about 1/2 cup)
1/2 cup chopped green sweet pepper (or bell pepper)
1 clove garlic, minced (or 2 tbsp if you get it pre chopped)
1 beaten egg
1/4 cup fine dry bread crumbs (i add about 1/2 cup)
1/4 teaspoon fennel seeds, crushed
1/4 teasppon salt
1/4 teaspoon black pepper
1 15 1/2-ounze jar meetless spaghetti sauce
(or tomato sauce or tomato
paste and a couple of cans of water)
1/4 cup finely shredded or grated Parmesan cheese

*** (1/4 teaspoon means a 4 or 5 light dashes, don't go crazy) ***
** (the mix should be sticky not runny / saucy) **


Directions

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

2. Meanwhile, in a large skillet cook grond meat, onion, sweet pepper, and garlic until meat
    is brown. Drain.

3. In a medium bowl combine egg, bread crumbs, fennel seeds, salt, and black pepper. Add
    the meat mixture and 1/4 cup of the spaghetti sauce; mix well. Spoon in a dab of Ricotta
    Cheese, this is not part of the regular recipe, but it should be!) Spoon about 2 tablesppons
    of the meat mixture into each macaroni shell. (I use a regular spoon for this) Arrange the
    filled shells in a 2-quart square baking dish. Pour the remaining sauce over the filled
    shells. <- important step there, or it will dry out and be nasty!) Cover the dish with foil.

4. Bake in a 375 degree oven for 35 to 40 minutes or until heated through. Sprinkle with
    Parmesan cheese before serving.