Cheesy Chorizo Stuffed Shells

By á-47

Ingredients

• 1/2 pkg. (16 oz) jumbo pasta shells, cooked until barely tender
• 1/4 cup grated Parmesan
• RANCHO SAUCE
• 1/2 lb. ground beef
• 1 can (15 oz.) diced tomatoes and green chiles
• 1 can (6 oz) tomato paste
• 1/2 Tbsp. dried oregano
• 1/2 Tbsp. dried cilantro
• 1/2 tea. salt
• 1/4 tea. garlic pepoper
• 1/4 cup chopped onion
• 4 Tbsp. olive oil
• CHEESY FILLING
• 1 lb. ricotta cheese
• 1/4 lb. sharp Cheddar cheese, diced
• 1 egg, slightly beaten
• 1/4 lb. chorizo, cooked and crumbled
• 1 1/2 Tbsp. chopped fresh parsley
• 1/4 tea. garlic pepper

Preparation

Step 1

Cook shells until barely tender.

RANCHERO SAUCE: Heat oil in a saucepan. Add garlic and onion and brown lightly. Add ground beef and brown. Drain excess grease. Add tomatoes and green chiles, tomato paste and seasonings. Cook, stirring until heated through, about 5 minutes.

Combine all the cheese filling ingredients thoroughtly in a mixing bowl and carefully stuff filling into jumbo shells.

Place a layer of Ranchero sauce in the bottom of a 11x13 baking dish. Place shells, stuffed side up, in pan, being careful to keep shells only one layer deep.

Spoon remainder of the Ranchero sauce over shells. Sprinikle with the Parmesan cheese.

Bake at 375 degrees for 10 minutes.