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Simple Stuffed Shells

Blogger Paula Jones from Bell'alimento shares an Italian classic—stuffed shells.

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Prep Time 40 min
Total Time 1 hr 30 min
Servings 6

Ingredients

2: tablespoons olive oil

1: medium onion, chopped (1/2 cup)

1: clove garlic, finely chopped

1: lb ground beef

1: can (28 oz) Muir Glen® organic diced tomatoes, undrained

: Salt and pepper to taste

1: box (12 oz) jumbo pasta shells

2: cups ricotta cheese

2: cups shredded mozzarella cheese (8 oz)

1: egg

2: tablespoons chopped fresh basil leaves

: Additional chopped fresh basil leaves, if desired

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Directions

1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2 In 2-quart saucepan, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until softened. Add beef. Cook 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked. Stir in tomatoes. Season with salt and pepper. Reduce heat to low; cook uncovered about 20 minutes until liquid is reduced.
3 Meanwhile, cook and drain pasta shells as directed on box, using minimum cook time. Rinse with cold water to cool; drain.
4 In medium bowl, mix ricotta cheese, 1 cup of the mozzarella cheese, the egg and 2 tablespoons basil.
5 Spoon about 2 cups meat sauce into baking dish. Using small spoon, carefully fill each pasta shell with about 2 tablespoons cheese mixture (do not overfill). Invert shells and place on sauce in baking dish. Spoon remaining meat sauce over shells. Sprinkle with remaining 1 cup mozzarella cheese.
6 Bake uncovered about 30 minutes until sauce is bubbly and cheese is melted. Garnish with additional basil.

EXPERT TIPS

Expert Tips

If you can’t find jumbo pasta shells, use manicotti shells.

This dish can be made ahead and refrigerated until you’re ready to bake.

You can substitute 2 teaspoons dried basil leaves if fresh basil isn’t available.

Got questions? Our experts have the answers. Ask Betty now.

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REVIEWS & COMMENTS

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Posted 3/17/2012 10:48:23 PM REPORT ABUSE JUKEYLYNN said:

Rating:

I made some changes because of what we had on hand. Instead of basil leaves I used pesto. Instead of diced tomatoes I used jarred spaghetti sauce. I also added some of the ground meat to the cheese mixture. This was tailored to the likes of my family but was a fantastic "go-by" recipe. Will definately use it again. It got a thumbs up from everyone.

This reply was: Helpful Inspiring