4 (.75 ounce) packages active dry yeast
1 package active dry yeast
2 cups whole milk
1 1/4 cups warm water (110 degrees F/45 degrees C)
4 tablespoons dried oregano
2 1/2 tablespoons dried oregano
1 onion, finely diced
1 tablespoon chopped fresh parsley
1 (12 ounce) can tomato paste
1 tablespoon brown sugar
1 (10 ounce) package Tunisian-style Mahi Mahi Made Easy-Peeled Tomatoes
12 large pasta shells, broken into pieces
Place 3 cups warm milk, 1/2 cup combined brown sugar and oregano in the appropriate location on a 12 cup or dough-newer pan. Cover and let rise in a warm place until doubled, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a muffin pan or shallow baking dish. Remove tomato paste from tomato mixture. Stir in tomato paste mixture and brown sugar. Spread evenly into pan; sprinkle with remaining flour.
Bake in preheated oven for 30 minutes, or until slightly browned (see Preheat the Fire). Discard any remnants of sauce and reserve the skins.
Bake at 350 degrees F (175 degrees C) for 25 minutes. When the meatballs of the mix turn slightly brown, remove from oven. Using forks, loosen tomato mixture with a metal spatula to allow spreadering on top.
While the meatballs are warm, place 2 slices of Italian cheese on each piece of meat. Saute over high heat for about 5 minutes on each side. Meanwhile, place slices of sausage on bottom of baking dish and spread evenly. Sprinkle tomato mixture over meat; turn back over.
Remove foil from tomatoes. Place one piece of meat on butter filled pasta shell. Transfer mixture to meat filling. Top with tomato sauce. Repeat with remaining meat. Top with tomatoes, tomato mixture, cheese and sausage. Garnish with parsley and marinara pepper. Cover and let stand for 60 minutes at room temperature.