Beefy Ricotta Stuffed Shells

June 18, 2020

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Making dinner that everyone likes is always a challenge, but Mummy and I have one for you that is sure to please the entire family!  This is pretty simple to make too, so you are sure to love it.

Let us know if you try it and tell us if you liked it.  We love hearing back from our friends.  Our famous cookbook is full of super delicious recipes but we always like to post NEW recipes that aren’t in the book so you can add to your collection.

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BEEFY RICOTTA STUFFED SHELLS

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12 ounce box of dried JUMBO pasta shells… you will cook these according to the directions on the box

2 large eggs, beaten

2 (15 ounce) containers ricotta cheese

2 cloves garlic, minced

2 cups shredded mozzarella cheese

1 cup grated parmesan cheese, divided

1 Tablespoon dried parsley

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1 teaspoon fine kosher salt

1/2 teaspoon coarse black pepper

1 large jar 4-cheese spaghetti sauce

1 (8 ounce) can tomato sauce

1 pound ground beef

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Preheat oven to 350 degrees.

Boil the JUMBO pasta shells according to the box directions until just BARELY short of being done.  They will finish baking in the oven.  Drain them and set aside.

Grease an 11 x 16 inch baking dish and set aside.  If you don’t have a baking dish this large you can make this in several dishes, just divide it up between what you have.  It will work fine.

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In a large frying pan, brown the pound of ground beef and drain off any extra fat.  Add the jar of spaghetti sauce and can of tomato sauce…stir until well combined.  Set aside.

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In a large bowl, add the beaten eggs, ricotta, minced garlic, mozzarella and 1/2 cup of the parmesan cheese, parsley, basil, oregano, salt and pepper.  Mix all of these together until well combined.

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***In the bottom of your casserole dish, add a thin layer of the beefy sauce mixture to cover the bottom… but save some to pour over the top of the shells.

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Now it is time to assemble your shells:  Take each cooked JUMBO shell and spoon in a scoop of the ricotta cheese mixture.  Place the shell on top of the sauce mixture in your casserole dish and continue doing this until all of your shells are filled.  You can place them all next to one another…just put in as many as you can fit.  Spoon the remaining sauce evenly over the tops of each shell and bake uncovered at 350 degrees for 25-30 minutes.

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Garnish with the remaining 1/2 cup of parmesan cheese.  This will make about 6 servings, with several shells per person.

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Bone Appetit!

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