Make-Ahead Unstuffed Shells

By LindeNo1

Ingredients

• 4 cups medium pasta shells, uncooked
• 1 lb. extra-lean ground beef
• 1 jar (24 - 32 oz.) marinara or your favorite red sauce
• 1 16 oz. container ricotta cheese
• 2 eggs, beaten until blended
• 1/4 t. nutmeg
• 1 T. chopped fresh basil
• 3/4 cup Grated Parmesan Cheese
• 1-1/2 cups Shredded Mozzarella Cheese

Details

Servings 6
Preparation time 30mins
Cooking time 75mins
Adapted from kraftrecipes.com

Preparation

Step 1

COOK pasta to al dente as directed on pacakge, omitting salt. Meanwhile, brown meat in large skillet; drain. Stir in marinara sauce; simmer on medium heat 2 min. Remove from heat.

DRAIN pasta. Mix ricotta, eggs, 3/4 cup mozzarella, basil, nutmeg, and 1/2 cup parmesan in large bowl; stir in pasta. Spread half the meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of pasta mixture and remaining meat sauce. Sprinkle with remaining parmesan and mozzarella; cover with foil. Refrigerate up to 24 hours.

Remove casserole from refrigerator about 1 hour before baking.

HEAT oven to 350ºF. Bake casserole, covered, 40 to 45 min. or until heated through, uncovering after 30 min.