Three-Cheese Jumbo Shells |
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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 8 |
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I love that it features a super simple tomato-beef sauce. I hate the taste of commercially prepared spaghetti sauce. It is simple enough to throw together during the week, and special enough to be featured as part of a holiday meal or for guests. I haven't tried it yet but I would imagine this would be a good recipe to make ahead and then freeze, or refrigerate overnight and bake after it is thawed if you are short on time. Ingredients:
1 lb ground beef |
2/3 cup onion, chopped |
2 cups water |
2 (6 ounce) cans tomato paste |
1 tablespoon beef bouillon granules |
1 1/2 teaspoons dried oregano |
1 (15 ounce) carton ricotta cheese |
2 cups mozzarella cheese, shredded, divided |
1/2 cup parmesan cheese, grated |
1 egg, lightly beaten |
24 jumbo pasta shells, cooked and drained |
Directions:
1. In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain.
2. Stir in the water, tomato paste, bouillon and oregano.
3. Cover and simmer for 30 minutes.
4. Meanwhile, in a large bowl, combine the ricotta cheese, 1 cup mozzarella, Parmesan cheese and egg. Stuff shells with the cheese mixture.
5. Arrange shells in a greased shallow 3-qt. baking dish.
6. Spoon meat sauce over shells.
7. Cover and bake at 350 degrees fahrenheit for 30 minutes.
8. Uncover; sprinkle with remaining mozzarella cheese.
9. Bake 3 to 5 minutes longer or until cheese is melted.
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