Stuffed Shells with Meat Sauce

Ingredients

• 24 count jumbo pasta shells
• 1 lb ground beef
• 1 medium yellow onion
• 3 clove garlic
• 28 oz crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 15 oz ricotta cheese
• 1½ cup mozzarella cheese, shredded
• ½ cup Parmesan cheese, grated
• 1 large egg
• 2 tbsp fresh parsley, chopped (optional)
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil

Steps

1. Preheat oven to 375°F (190°C). Cook pasta shells according to package directions until al dente; drain and rinse with cold water to prevent sticking.
2. Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it apart, until browned. Drain excess fat.
3. Add chopped onion and minced garlic to the skillet with the beef; cook until softened, about 5 minutes. Stir in tomato paste, crushed tomatoes, oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat and let the meat sauce cook for at least 15 minutes.
4. In a medium bowl, combine ricotta cheese, 1 cup of mozzarella, Parmesan cheese, egg, and fresh parsley (if using). Season with a pinch of salt and pepper.
5. Stuff each cooked pasta shell with about 1-2 tablespoons of the ricotta mixture.
6. Spread about half of the meat sauce in the bottom of a 9x13 inch baking dish. Arrange the stuffed shells in a single layer over the sauce. Top with the remaining meat sauce and sprinkle with the remaining 1/2 cup of mozzarella cheese.
7. Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes, or until cheese is melted and bubbly and the sauce is hot.
8. Let rest for 5 minutes before serving.