And plenty of that tomato soup left? What to do… what to do…I remembered some jumbo pasta shells that wanted filling. I mixed the leftover ground beef and rice with mozzarella and Parmesan and the minced caps of the green peppers from earlier today but didn’t add an egg binder, nor any bread crumbs or the like. I should have – just for the better picture if for no other reason. It did taste good despite the lack. I layered the cooked and stuffed shells in a casserole dish and poured the tomato soup on top of them, along with a sprinkling of more mozzarella. Half an hour at 350 and they were good to go. A little grated Asiago on top and a sprig of basil garnished the dish tonight.