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Category: Baked
Prep Time: Cook Time: Total Time:
12 oz. dried jumbo pasta shells (about 35 shells)
3 Tbsp. extra virgin olive oil
1 1/2 lb. lean ground beef
2 cloves garlic, peeled and crushed
Salt
Freshly ground pepper
2 28-oz. cans San Marzano tomatoes or whole tomatoes
1 15-oz. 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.
Serves 4.
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Stuffed Shells (BHG)
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Category: Baked
Prep Time: Cook Time: Total Time:
12 oz. dried jumbo pasta shells (about 35 shells)
3 Tbsp. extra virgin olive oil
1 1/2 lb. lean ground beef
2 cloves garlic, peeled and crushed
Salt
Freshly ground pepper
2 28-oz. cans San Marzano tomatoes or whole tomatoes
1 15-oz. 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.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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