Ingredients:

• 12 -18 large pasta shells, cooked
• 1 lb ground beef
• 3 tablespoons Palo Alto Firefighters Pepper Hot Sauce
• 1/4 cup water
• 1 onion, chopped
• 1 1/2 cups Screaming Sphincter Habañero Salsa divided
• 1 cup grated cheddar cheese, divided
• 24 oz. tomato sauce
• Dave’s Ancho Powder, to taste
• green onion, for garnish

Instructions:

1. Brown ground beef and drain.
2. Add Palo Alto Firefighters Pepper Hot Sauce, water, onion, and 1/2 cup of Screaming Sphincter Habañero Salsa and 1/4 cup cheese.
3. Mix together remaining Screaming Sphincter Habañero Salsa, tomato sauce,and Dave’s Ancho Powder
4. Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.
5. Fill each shell with the ground beef mixture and place in pan.
6. Pour remaining sauce on top. Sprinkle on the rest of the cheese on top and garnish with green onion. Cover and freeze at this point.
7. Defrost overnight and bake at 350°F for 30 minutes. (Cook from frozen for 2 hours at 300°F).
8. If desired sprinkle additional cheese on top after baking and return to oven for 5 minutes longer or until cheese melts.