Stuffed Shells With Three Fillings

• 2 boxes giant shells (conchiglie; each box contains 36 shells)
• Marinara Sauce (recipe follows)
• Balsamella Sauce (recipe follows)
• 2 c. freshly grated Parmesan
• Cheese Filling
• Spinach and Mushroom Filling
• Sausage and Pork Filling

1. Prepare Marinara Sauce and cook, uncovered, while preparing fillings.
2. Prepare fillings, one at a time, and set aside until all are ready.
3. Cook shells according to package directions; drain and rinse in cold water and drain again.
4. Divide into thirds and stuff.
5. Butter or spray several pans to hold all the shells.
6. Pour the Marinara Sauce, then the Balsamella Sauce over the shells in each pan and sprinkle with Parmesan cheese.
7. Bake at 350u0b0 for 30 minutes or until sauce bubbles and pasta is heated through (can be frozen).
8. Yields 12 to 24 servings.

giant shells, balsamella sauce, mushroom filling, sausage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=229288 (may not work)