Mary's Jumbo Noodle Casserole
From Phyllis Thurn, St. Olaf, Iowa
1 box jumbo noodle shells (cooked)
MEAT FILLING:
1 1/2 lbs ground beef
1 tsp salt
1 medium onion (chopped)
1 tsp Italian seasoning
1/2 lb mozzarella cheese (grated)
1/4 tsp pepper
1/4 C pour over sauce
1/2 C mushrooms (optional)
Parmesan cheese
POUR OVER SAUCE:
2 T cooking oil
1 (6 oz.) can tomato paste
1/2 C onion (chopped)
2 T chili sauce
1 garlic clove (minced)
1 tsp salt
3 C tomato juice
1/2 tsp sugar
¼ tsp pepper
For Meat Filling: Brown ground beef and onion; drain excess fat. Add seasonings, mushrooms and cheese. Cook 5 minutes. Stir in tomato sauce. Remove from heat.
For Pour Over Sauce: Saute' onion and garlic in oil. Add tomato juice, tomato paste, chili sauce, sugar, salt and pepper. Simmer 10 minutes. Pour half the sauce in a 3 qt casserole. Stuff shells, which have been cooked until tender, with meat filling. Arrange in casserole and top with remaining sauce. Bake in a 350 degree oven 30 minutes. Can be made ahead and refrigerated or frozen. Allow 1/2 hour more for baking when casserole is cold. Sprinkle with Parmesan cheese after taking it out of oven.