Stuffed Shells with Meat Sauce

Prep Time: 30 minutes

Cook Time: 45 minutes

Additional Time: 10 minutes

Total Time: 1 hour 25 minutes

Servings: 6

Ingredients:

• 1 box (12 oz) jumbo pasta shells
• 1 lb ground beef
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (6 oz) tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 container (15 oz) ricotta cheese
• 1 egg
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese, divided

Steps to Cook:

1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil. Cook the pasta shells according to the package instructions until al dente, about 9-11 minutes. Drain and set aside.
3. In a large skillet, cook the ground beef over medium-high heat, breaking it up with a wooden spoon, until no longer pink, about 5-7 minutes. Drain any excess fat.
4. Add the diced onion and minced garlic to the skillet. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
5. Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Simmer the sauce for 10 minutes, stirring occasionally.
6. In a medium bowl, mix together the ricotta cheese, egg, and 1/4 cup of the grated Parmesan cheese.
7. Stuff each cooked pasta shell with a heaping tablespoon of the ricotta mixture.
8. Spread 1 cup of the meat sauce in the bottom of a 9x13-inch baking dish.
9. Arrange the stuffed shells in a single layer on top of the sauce.
10. Pour the remaining meat sauce over the stuffed shells, then sprinkle with the remaining 1 3/4 cups of mozzarella cheese.
11. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
12. Remove the dish from the oven and let it cool for 10 minutes before serving.

Cook’s Note:

• For a creamier filling, you can add 1/4 cup of grated Parmesan cheese to the ricotta mixture.
• If you prefer a spicier sauce, you can add a pinch of crushed red pepper flakes to the meat sauce.
• To make this dish ahead of time, you can assemble the stuffed shells and sauce, cover, and refrigerate for up to 2 days before baking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

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