Menu
Thursday, September16 -
Tuna noodle casserole, veggies, and Apple Waldorf salad.
Friday, September 17- Polish & Sauerkraut, mashed potatoes, and Caramel apple salald.
Monday, September 20- Chicken sandwiches, tots, and pudding.
Tuesday, September 21- Meatloaf, baked potaotes, veggies, and cookie salad.
Wednesday, September 22 - Hot turkey sandwich, veggies, Carrot salad, and dessert.
Recipe of the week:
Italian Sausage Stuffed Shells
Ingredients
1 (16 ounce) package jumbo pasta shells
3 teaspoons vegetable oil, divided
1 pound bulk Italian sausage
1 (16 ounce) package finely shredded mozzarella cheese, divided
1 teaspoon dried Italian seasoning, plus more for garnish if desired
1 (24 ounce) jar prepared marinara sauce
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 baking dish.
Bring a large pot of lightly salted water to a boil. Cook shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 to 12 minutes. Drain. Lightly oil a rimmed baking sheet; place drained pasta on baking sheet to cool.
Heat 2 teaspoons vegetable oil over medium-high heat in a heavy skillet. Cook and crumble sausage until it has lost its pink color and begins to brown. Remove from heat; drain off grease.
Stir half of the shredded cheese and the Italian seasoning into the browned sausage. Spoon mixture into the pasta shells (1 to 2 tablespoons per shell). Arrange stuffed shells in prepared baking dish. Pour marinara sauce evenly over the shells. Top with remaining shredded cheese. Cover tightly with aluminum foil.
Bake in preheated oven until heated through and bubbly, about 30 minutes. Remove foil; bake until browned, 5 to 10 more minutes. Sprinkle with a pinch of Italian seasoning, if desired.
Cook’s Note:
If you don’t like a lot of sauce, adjust to suit your personal tastes. And if you prefer, you can sprinkle parsley flakes on the baked shells instead of Italian seasoning.
Nutrition Facts
Per Serving:
578 calories; protein 30.2g; carbohydrates 57.3g; fat 24.6g; cholesterol 60.3mg; sodium 1171.4mg.
