- 12 dried jumbo shell macaroni
- 12 ounces ground beef or ground pork
- 1 medium onion, chopped (1/2 C)
- 1/2 C chopped green sweet pepper
- 1 clove garlic, minced
- 1 beaten egg
- 1/4 C fine dry bread crumbs
- 1/4 tsp fennel seeds, crushed
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 15 1/2-ounce jar meatless spaghetti sauce
- 1/4 C finely shredded r grated Parmesan cheese
2. Meanwhile, in a large skillet cook ground meat, onion, sweet pepper, and garlic until meat is brown. Drain.
3. In a medium bowl combine, egg, bread crumbs, fennel seeds, salt, and black pepper. Add the meat mixture and 1/4 cup of the spaghetti sauce; mix well. Spoon about 2 tablespoons of the meat mixture into each macaroni shell. Arrange the filled shells in a 2-quart square baking dish. Pour the remaining sauce over the filled shells. Cover the dish with foil.
4. Bake in a 375 degree oven for 35 to 40 minutes or until heated through. Sprinkle with Parmesan cheese before serving. Main Ingredient Pasta
2007 Antinori Santa Cristina Sangiovese IGT Toscana Italy
Santa Cristina was originally introduced in 1946 as a Chianti Classico by Piero Antinori’s father, Niccolo. However, with the passage of the 1984 DOCG laws – spearheaded by Piero Antinori – requiring lower vineyard yields, Chianti Classico grapes became so complex and rich that they required more aging than this fruity fresh wine should have to maintain its style and character. Therefore, with the 1987 vintage, Santa Cristina moved away from the Chianti Classico designation, and with the 1994 vintage Antinori began including 10% Merlot to the blend to add soft, open fruit nuances to the wine. Santa Cristina is ruby red in color with purple hues. Intense fresh fruit aromas with pleasant floral hints. Well-structured, soft and harmonious. Sweet tannin and lingering fruit in the finish.
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