Ingredients: |
Ingredients: ▢12 ounce box Jumbo pasta shells (about 24 shells)
▢1/2 pound ground beef
▢1/2 pound jimmy deans ground sausage
▢salt and freshly ground black pepper
▢3-4 cloves garlic , minced
▢1 onion , chopped
▢16 ounces tomato sauce
▢6 ounces tomato paste
▢14.5 ounce can diced tomatoes , undrained
▢1/2 cup water
▢2-3 teaspoons Italian seasonings , to taste
▢1 cup ricotta or cottage cheese
▢1 large egg
▢2 cups shredded mozzarella cheese , divided
▢2/3 cup freshly grated parmesan cheese , divided
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Directions: |
Directions:In a large skillet over medium high heat brown the beef and sausage. Remove grease. Add meat to a food processor and pulse 2-3 times until the meat is crumbled really small. Return to pan. Season with salt and pepper. Add garlic and onions and cook for 2-3 minutes.
Add tomato sauce, tomato paste, diced tomatoes, water and Italian seasoning. Simmer for 15-20 minutes. Taste sauce and more salt and pepper, Italian seasoning or garlic powder, if needed.
Meanwhile, cook the jumbo pasta shells according to package instructions, until al-dente. Drain from water and lay out on a large baking sheet to cool, so that they don't stick together.
Add the ricotta cheese, egg, 1 cup mozzarella, and ⅓ cup parmesan cheese to a large mixing bowl and mix well to combine.
Spread 1 cup of the meat sauce into the bottom of a 9x13'' pan. Stuff each cooked shell with a small spoonful of ricotta mixture, then a spoonful of meat mixture and set them face up in a large baking dish.
Spoon the remaining red sauce over the top of all of the stuffed shells. Sprinkle with remaining mozzarella and parmesan cheese.
Bake at 350 degrees for 25-30 minutes. |
This recipe for Lasagna Stuffed Shells is from