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Ingredient List
For the pasta shells:
  • 1 pound lean ground beef
  • 1 medium onion, diced
  • 30 ounces part-skim ricotta cheese
  • 3.5 cups shredded mozzarella cheese
  • 1 cup freshly grated Parmesan cheese
  • 4 garlic cloves, minced
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 teaspoons dried Italian seasoning
  • 2 – 24 ounce jars marinara sauce
  • 12 ounce box jumbo shells
  • 1 tablespoon olive oil
Instructions
For the pasta shells

  • Brown ground beef with diced onion over medium heat. Remove from heat and let mixture cool slightly.

  • In large bowl, mix ricotta, 2 cups mozzarella cheese, ½ cup Parmesan cheese, garlic, salt and pepper. Stir in meat mixture and set aside.

  • Bring a large pot of salted water to a boil. Add the stuffed shells and cook until softened but still firm to the bite, approximately 9 minutes, stirring occasionally.

  • While pasta is boiling, add 1 tablespoon of olive oil to large jelly roll pan.

    Once pasta has cooked for 9 minutes, remove with slotted spoon to prepared jelly roll pan and let cool.

  • Preheat oven to 350°F. Spray baking pans with non-stick cooking spray. Spread approximately half cup of marinara sauce into the bottom of each of the baking pans.

  • Photo: Stuffed pasta shells in pan.

    Fill shells with the cheese-meat mixture and arrange in prepared baking pans in single layer.

  • Spread remaining marinara sauce over the top of stuffed shells. Sprinkle with remaining 1.5 cups shredded mozzarella cheese and ½ cup Parmesan cheese.

  • Shells can be baked right away, covered and stored in the refrigerator for up to 24 hours, or frozen for up to 3 months.

  • Bake stuffed shells uncovered for approximately 30-35 minutes, until sauce bubbles. Remove from oven and let stand for 5 minutes. Add 10 minutes of cooking time if stuffed shells have been in the refrigerator prior to cooking.

To Freeze
  • Photo: Stuffed pasta shells freezer meal.

    Use an airtight container to prevent freezer burn or double-wrap baking pans with aluminum foil. Label with date and cooking directions before placing in freezer. Place baking bans in level position within freezer. Use within three months.

  • When ready to prepare, thaw in the refrigerator overnight. Bake uncovered in 350°F oven for approximately 35-45 minutes, until sauce bubbles. Remove from oven and let stand for 5 minutes.

Nutrition Information
Instructions
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