Buffalo Stuffed Shells

The first time I had buffalo was at the Native American Museum in Washington DC. It was a cold March and on the menu was buffalo chili. My husband had a buffalo burger.
Both were very tasty.
I try to duplicate recipes that I like or that my husband likes. I think there are a lot of people out there who do that.
When we got home from our trip, my husband investigated. He tends to like the more exotic ingredients. To my surprise Kroger had bison meat.
I had to investigate.
I went to Kroger and saw my bison meat. Wow! It looks just like hamburger, just a little bit leaner.
I decided to make something different with it. Something I hadn’t had before. To make it easy, something that had all the ingredients in my pantry.
Bingo!
I was going to make stuffed shells, but I decided to modify a few things and came up with this.
I hope you enjoy it.

 Buffalo Stuffed Shells

2 tablespoons olive oil

1 lb ground bison
1 large onion chopped
1 clove garlic minced
8 ounces shredded mozzarella cheese
1/2 cup Italian bread crumbs
2 tablespoons parsley

2 tablespoons basil

1/2 teaspoon salt
1/2 teaspoon pepper
1 egg beaten
15-18 giant pasta shells
1 32 ounce jar of spaghetti sauce
1/2 cup Parmesan cheese

1/2 cup mozzarella

Heat olive oil in a medium skillet. When hot saute onions and garlic

with the bison meat.

 In a large bowl, add mozzarella, bread crumbs., parsley, egg, salt and pepper.

Add bison mixture

Set aside. Cook shells according to directions on package. Remove from water when almost tender. Put in a colander pour cold water over shells and drain well. Pour a thin layer of sauce in the bottom of a 9 X 13 inch baking dish. Stuff shells with meat mixture.

Arrange shells in single layer in baking dish. Cover with rest of sauce and sprinkle with Parmesan cheese. Bake at 375 degrees for 25 minutes until bubbly.

Peace be with you,
Veronica