stuffed shells

Ingredients

• 1 (12 ounce) package jumbo pasta shells
• 1 (24 ounce) jar marinara sauce
• 1 pound ground beef
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 (15 ounce) container ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded mozzarella cheese, for topping

Instructions

1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package directions. Drain and rinse with cold water.
3. In a large skillet, brown ground beef over medium heat. Drain off any excess grease.
4. Add chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
5. In a large bowl, combine ricotta cheese, Parmesan cheese, egg, oregano, salt, and pepper. Mix well.
6. Spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish.
7. Stuff each cooked shell with the ricotta mixture.
8. Arrange the stuffed shells in the baking dish, close together.
9. Pour the remaining marinara sauce over the shells.
10. Top with shredded mozzarella cheese.
11. Cover with foil and bake for 20 minutes.
12. Remove the foil and bake for an additional 10-15 minutes, or until bubbly and golden brown.

Notes

• For best results, use high-quality marinara sauce.
• To prevent shells from drying out, add a little water to the sauce if needed.
• You can add other vegetables to the meat sauce, such as chopped bell peppers or zucchini.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Stuffed shells can be frozen before baking. Freeze individual portions for easier thawing and reheating.