Classic Stuffed Shells Recipe
Ingredients
| 18 Jumbo Macaroni Shells, cooked as package directs and drained | ||
| Lean ground beef | 1/2 pound | |
| Onion | 2/3 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), chopped | |
| 1 (26-ounce) jar CLASSICO Di Sicilia (Ripe Olives & Mushrooms) Pasta Sauce | ||
| Oregano leaves | 1 1/2 Teaspoon | |
| Ricotta cheese | 1 Can (10oz) | |
| Shredded mozzarella cheese | 2 Cup (16 tbs) | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| Egg | 1 | |
Directions
In skillet, brown meat, onion and garlic; pour off fat.
Stir in pasta sauce and oregano.
In large bowl, mix ricotta cheese, 1/2 cup mozzarella, Parmesan cheese and egg.
Stuff shells with cheese mixture.
In 13 x 9-inch baking dish or 6 individual ramekins, pour about half the sauce mixture; arrange stuffed shells in sauce.
Top with remaining sauce; cover.
Bake in preheated 350°F oven 30 minutes.
Uncover; sprinkle with remaining 1 cup mozzarella.
Bake 3 minutes longer.
Refrigerate leftovers.
Stir in pasta sauce and oregano.
In large bowl, mix ricotta cheese, 1/2 cup mozzarella, Parmesan cheese and egg.
Stuff shells with cheese mixture.
In 13 x 9-inch baking dish or 6 individual ramekins, pour about half the sauce mixture; arrange stuffed shells in sauce.
Top with remaining sauce; cover.
Bake in preheated 350°F oven 30 minutes.
Uncover; sprinkle with remaining 1 cup mozzarella.
Bake 3 minutes longer.
Refrigerate leftovers.
Chef
