Ingredients

Filling:
2 pkgs. pasta tubes (cooked per package directions on the "al dente" side)
2 Tbls. olive oil
1 small onion & 2 cloves garlic (chopped fine)
1 10 oz. pkg. frozen chopped spinach (thawed & squeezed)
1 lb. lean ground beef
3-4 chicken livers
2 Tbls. butter
2-Tbls. heavy cream
5 Tbls.grated Parmesan
2 slightly beaten eggs
1/2 tsp. dried oregano

*Marinara (Red Sauce) I DOUBLE THIS:
1/2 cup finely chopped onion
2 Tbls. olive oil
2 cups Italian plum tomatoes (chopped but not drained)
3 Tbls. tomato paste
1 Tbls. chopped fresh basil or 1 tsp. dried
1 tsp. ea. sugar & salt
dash of pepper

Beciamella (white sauce):
4 Tbls. butter
1 cup heavy cream
4 Tbls. flour
1 tsp. salt
1 cup milk
1/8 tsp. white pepper

Instructions

*Marinara (Red Sauce) I DOUBLE THIS:
Saute 1/2 cup finely chopped onion in 2-Tbls. olive oil
Add 2 cups Italian plum tomatoes (chopped but not drained)
3-Tbls. tomato paste
1-Tbls. chopped fresh basil or 1 tsp. dried
plus 1 tsp. ea., sugar & salt.
Add a dash of pepper.
Simmer 40 min.
(*For best results push through sieve)
NOTE: *Our family blends the cooked sauce in a blender so not to waste any of that deliousness 😊

Filling & Shells:
For filling, heat olive oil in skillet.
Add onions and garlic and saute on med. (Do not brown)
Heat until soft but not browned.
Stir in spinach and cook until all moisture disappears.
Transfer to mixing bowl.
Add 1 Tbls. of the butter in same skillet, and stir beef until lightly browned and crumbled fine.
Add to mixing bowl.
Melt another Tbls. of butter and add chicken livers to skillet.
Cook for 3-4 minutes until browned but still slightly pink inside.
Remove from pan, coarsely chop and add to bowl with 5 Tbls. parmesan, 2 Tbls. cream, the eggs & the oregano.
Mix gently but thoroughly and add salt and pepper to taste.

Stuff cooked shells with 3-4 tablespoons of mixture and place side-by-side in a 10"x14" shallow baking dish that has been spread with a film of the marinara.

Beciamella (white sauce):
In heavy saucepan melt the butter over med heat.
Remove from heat and stir in the flour.
Pour in the milk and cream at once whisking until flour in almost dissolved.
Return pan to heat whisking constantly.
When sauce comes to a boil and smooth, reduce heat and simmer 2-3 min. longer or until thick enough to coat the wires of the whisk.
Remove from heat and stir in salt & pepper.
Finish recipe by pouring Marinara over shells and then adding the Beciamella down middle.
Sprinkle with parmesan, dot with butter and Bake 30 min at 350°