Lasagna Stuffed Shells

By á-46409

Ingredients

• 18 jumbo pasta shells
• 1 1/2 pounds ground beef
• 2 tablespoons chopped onion
• 1 (12 ounce) can tomato paste
• 1 (14 ounce) can tomato sauce
• 1/2 teaspoon salt
• 1/2 teaspoon oregano
• 1/2 teaspoon garlic powder
• 2 eggs
• 3 cups ricotta cheese
• 1 (16 ounce) package mozzarella cheese, divided
• 1/2 cup grated parmesan cheese
• 2 tablespoons dried parsley
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Details

Servings 4
Adapted from mail.google.com

Preparation

Step 1

Preheat the oven to 375 degrees F. Fill a large pot with lightly salted water and bring it to a rolling boil. Add the shells and cook the pasta, uncovered, until it is nearly cooked through but still firm to the bite, about 5 minutes. Drain well and rinse with cold water.

While the shells are cooking heat a large, deep skillet over medium-high heat. Add the ground beef and onion and cook while breaking the beef up into chunks with a spatula until no longer pink. Drain and discard any excess grease. Stir in the tomato paste, tomato sauce, salt, oregano, and garlic powder. Simmer for 5 minutes. Spread half of the sauce onto the bottom of a 9x13 inch baking dish.

In a large bowl, beat the eggs. Stir in ricotta cheese, ¾ of the mozzarella cheese, parmesan cheese, parsley, salt and pepper. Spoon the cheese mixture into the shells and place them into the baking dish. Once all of the shells have been filled, pour the remaining meat sauce over the shells and sprinkle with the remaining mozzarella cheese.

Cover and place into the oven. Cook for about 20 minutes and then uncovered and cook for an additional 10 minutes or until the cheese has melted and bubbly and the shells are hot in the center.