Beef Stuffed Shells

By á-47

Can be made ahead and baked the next day.

Ingredients

• 20 uncooked jumbo pasta shells
• 1 lb. ground beef
• 1 large onion, chopped
• 1 carton (15 oz) ricotta cheese
• 2 cups (8 oz) shredded Italian cheese blend, divided
• 1/2 cup grated Parmesan cheese
• 1/4 cup prepared pesto
• 1 egg
• 1 jar (26 oz) spaghetti sauce, divided

Preparation

Step 1

Cook pasta according to package direction to al dente; drain and rinse in cold water.

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

In a large bowl, combine the ricotta cheese, 1 1/2 cups Italian cheese blend, Parmesan cheese, pesto, egg and half of the beef mixture.

Spread 3/4 cup spaghetti sauce into a greased 9x13 baking dish. Spoon cheese mixture into pasta shells; place in baking dish. Combine remaining beef mixture and spaghetti sauce; pour over shells. Sprinkle with remaining cheese. Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted.