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Peanut Stuffed Shells (Cindy Sparrow)

Serves 4

16 jumbo macaroni shells
½ teaspoon oregano
½ teaspoon basil
Salt & pepper
2 cups pasta sauce
¼ cup grated Parmesan cheese
1 ¼ cup chopped dry roasted peanuts
1 egg, beaten
3 tablespoons Ellyndale Organics™ Extra Virgin Olive Oil*
8 mushrooms, chopped
1/2 cup chopped green pepper
1/2 cup chopped onion
2 cloves garlic, minced
1 cup fresh whole wheat bread crumbs
  1. Cook shells according to package directions; drain and rinse.
  2. Heat oil in large skillet and sauté mushrooms, green pepper, onion and garlic 3-4 minutes.
  3. Add bread crumbs, peanuts, eggs, oregano and basil.
  4. Season with salt and pepper to taste; mix well.
  5. Stir in ¼ cup pasta sauce.
  6. Spoon filling into shells.
  7. Spread a thin layer of pasta sauce in bottom of a 9" x 9" baking pan.
  8. Arrange shells in pan.
  9. Spoon remaining sauce on top.
  10. Sprinkle with cheese.
  11. Cover pan with foil and bake at 350 degrees for 30 minutes.

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