- 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
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.
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.
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.
Per Serving (2 stuffed shells): 388 calories, 187 calories from fat, 21g fat, 7.3g saturated fat, 63mg cholesterol, 1,168mg sodium, 31g total carbohydrates, 4g dietary fiber, 9g sugars, 21g protein, 90mg Potassium.
Enjoy this recipe with a green leafy salad and Shortcut Garlic Cheddar Biscuits.
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Or would you like to meet a farmer? Be sure and watch Justin Knopf, a wheat farmer from Kansas. If you’re looking for more great recipes be sure and check out our friends at the Home Baking Association!