Stuffed Shells

By ezunich

Ingredients

• 12 oz dried jumbo pasta shells (about 35)
• 3 tbs olive oil
• 1 1/2 lb ground beef
• 2 garlic cloves, crushed
• 2 (28 oz) cans, crushed tomatoes OR sauce
• 1 (15 oz) carton ricotta cheese
• 1 1/2 cups grated parmesan cheese

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 350°. Lightly oil a 15x10x1 inch baking sheet and a 3 quart baking dish.

2. Bring a large pot of water with 1 tbsp of salt to boiling. Add shells and cook just until slightly tender, about 4-5 minutes. Drain pasta and spread in a single layer on baking sheet so they don't stick together.

3. In a large skillet, heat 1 tbs of olive oil over medium heat. Add beef and 1 clove of garlic. Season with salt and pepper. Cook and stir 6-8 minutes until no pink remains. Transfer to bowl. Set aside.

4. For tomato sauce, in a second skillet over low heat combine remaining olive oil, remaining garlic and undrained tomatoes. Season with salt and pepper. Bring to a simmer and cook for 15-20 minutes until thickened somewhat.

5. Stir 1 1/2 cups of the tomato mixture into ground beef, add ricotta and 2/3 cup of the parmesan cheese, stir until combined.

6. Spoon 1 1/2 cups tomato sauce into prepared baking dish. Fill each pasta shell with about 1 tbs meat and cheese mixture. Arrange shells in prepared baking dish. Spoon remaining tomato sauce over shells, then sprinkle with remaining 2/3 cup cheese.

7. Bake about 30 minutes, until filling is heated through and top is golden brown.