Preheat your oven to 425 F.
In a skillet add your venison, onion, and garlic. Add salt and pepper to taste. Cook until the meat is cooked through.
Prepare your spaghetti sauce if you’re making it homemade.
Put water on in a large pot to boil.
Once boiling add your shells until al dente. The box should have directions so you don’t overcook your noodles. Rinse with cold water.
Drain your shells.
Break up your farmhouse cheese and grate your mozzarella.
Pour about a cup to a cup and a half of spaghetti sauce at the bottom of a 9×13 baking dish.
Place the jumbo shells into the baking dish
Add some farmhouse cheese and then ground venison into each shell. Depending on the size of your shells you may be able to get a teaspoon or two of each into it. Fill up the shell completely.
Once filled, pour the rest of your spaghetti sauce over your venison stuffed shells.
Sprinkle your mozzarella cheese over your sauce and stuffed shells.
Cover the pan with aluminum foil and cook for about 30-40 minutes and then take the foil off.
Bake for another 5 minutes until the cheese is browned.
Serve immediately!
