- 20 to 25 giant shells
- 1 pound [454 g] ground meat
- 1 onion, cut in small pieces
- 1 can mushrooms
- 1 tablespoon [15 mL] oregano
- Salt and pepper to taste
- 1 can cream of celery
- 1 can tomato soup
- 1 package Mozzarella cheese, shredded
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- Cook pasta according to instructions on box.
- Cook meat with onion and mushrooms.
- Add cream of mushrooms and oregano; season with salt and pepper.
- In an oven-safe dish, place a bit of tomato soup, add the shells filled with the meat preparation, and cover with remaining tomato soup.
- Sprinkle with cheese.
- Bake at 450°F [230°C] 15 to 20 minutes, until top is "au gratin' [golden].
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