BEEF AND TOMATO DRESSING, STUFFED SHELLS

Beef and Italian Sausage DressingMakes about 4-1/2 pounds

2 tablespoons olive oil

2 cups finely chopped onion

1 cup finely chopped celery

1/2 cup finely chopped bell pepper

1/2 cup finely chopped parsley

1/2 cup finely chopped green onions

3 toes (cloves) garlic, finely chopped

3 pounds ground chuck (80/20 blend)

1-1/2 pounds good-tasting Italian sausage, removed from casing

2 cups Italian or Caesar-style croutons, soaked in warm water to soften

2 teaspoons EACH dried rosemary (crushed), basil, oregano and fennel seeds, or more to taste

2 teaspoons Joe's Stuff* seasoning or other Creole seasoning mixture

Preheat a large pot over medium heat. Add olive oil to hot pot. When oil is shimmering, add the trinity (onion, celery, bell pepper). Saute 5 minutes. Add parsley, green onion and garlic.

Add meat and saute until meat is cooked through and crumbled, about 6 minutes. While meat is browning, squeeze water out of the croutons, then add croutons to the mixture. Add dried herbs and seasoning mix. Stir to blend well. Continue to cook until meat is no longer pink. Taste and adjust seasoning.

TO MAKE STUFFED JUMBO PASTA SHELLS: Cook and drain 1 box jumbo pasta shells, about 30-35. Preheat oven to 350 degrees. Coat a large baking dish with nonstick spray. From 3 cups red gravy (or 24 ounces of Prego, 2 large jars), spread a thin layer of red gravy on the bottom of the pan. Use 3 pounds ground meat dressing (recipe above) to stuff the shells, and arrange in baking pan. Heat gravy/sauce. Swish out jar with 1/4 cup vermouth and add to sauce. Pour over stuffed shells. Bake until sauce bubbles, about 30 minutes. Remove from oven and top with 3 cups grated or shredded mozzarella and 1 cup grated or shredded Parmesan. Pop back in oven for cheese to melt, about 5 minutes. Serve immediately.