Stuffed Shells Recipe

Sometimes I just want to make something that is different than what we normally eat. It is easy to have those meals that you always go to because they don't take much time, you know the kids will eat them, and more than likely you already have the ingredients in your cabinet. So I have had this recipe on my recipe stand for over a week....and I finally made it tonight for tomorrow's meal. First...I am so excited that dinner is already cooked for tomorrow and all we have to do it pop it in the oven. Second...I can't wait to try it because it was smelling so good as I prepared it. It is little time consuming because you have to fill each shell...but I think it will be worth it. I do have to say there is something calming about filling shells. You should try it.

Below is the recipe in case you want to try it.

Stuffed Shells

Makes: 8 servings

Prep: 50 minsBake: 350°F 30 mins

ingredients

• 12
  ounces dried jumbo pasta shells (about 35 shells)
• 3
  tablespoons extra virgin olive oil
• 1 1/2
  pounds lean ground beef
• 2
  cloves garlic, peeled and crushed
• Salt
• Freshly ground pepper
• 2
  28 ounce can San Marzano® tomatoes or whole tomatoes
• 1
  15 ounce carton whole-milk ricotta cheese
• 1 1/3
  cups grated or finely shredded Parmigiano-Reggiano cheese

directions

1.Preheat oven to 350 degrees F. Lightly oil a 15x10x1-inch baking sheet and a 3-quart oval or rectangular baking dish.

2.Bring a large pot of water, with 1 tablespoon salt added, to boiling. Add pasta shells and cook just until slightly tender, about 4 to 5 minutes. Drain pasta and spread in a single layer on baking sheet to prevent them from sticking together.

3.In a large skillet, heat 1 tablespoon of the olive oil over medium heat. Add beef and 1 clove of garlic. Season with salt and pepper. Cook and stir for 6 to 8 minutes, until no pink remains in beef. Transfer to a 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 sauce to a simmer over low heat; cook for 15 to 20 minutes until thickened somewhat, breaking up tomatoes with the back of spoon.

5.Stir 1 1/2 cups of tomato sauce into cooled ground beef, then add ricotta and 2/3 cup of the Parmigiano; stir until combined.

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

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