Stuffed Shells

Work the flour and eggs to obtain a smooth and homogeneous dough

Roll out the dough to make it thin, like a leaf, and cut squares the size of a handkerchief with a sharp knife

Re-roll the cut-out pieces to use up all the dough

Next, prepare the filling by browning the ground beef in butter or margarine and adding the chopped mushrooms (which have been soaking in warm water for an hour), grated carrot, chopped parsley, salt, and pepper

Season with salt and pepper

Let it cook until it takes on a lovely dark color

Add the Marsala wine and let it evaporate

Pour in the tomato paste diluted in two cups of water

Lower the heat and let it simmer for an hour

When the filling is well reduced, pour it into a bowl, add the chopped ham, and let it cool

Next, cook the pasta shells in abundant slightly salty water, adding no more than 2 or 3 squares at a time, being very careful not to stick together

When they are cooked but still firm, remove them with a slotted spoon and place them carefully on a white cloth

Repeat the process until all the squares of dough are cooked

Fill each square of pasta with the filling mixture and roll it up like a pancake filled with meat or cheese

Line up the stuffed shells in a terra cotta or ceramic dish greased with butter or margarine, and pour any remaining filling on top of them

Sprinkle with Parmesan cheese shredded, spread some butter or margarine pieces, and moisten with 3 or 4 tablespoons of hot water

Bake in a moderate oven for 15 minutes

Serve very hot

Recipe for 6 people