Ingredients
- 28 oz Canned diced tomato
- 2 Tbsp Extra-virgin olive oil
- 4 cloves Garlic peeled and minced
- 4 Tbsp Fresh basil chopped
- 12 Jumbo pasta shells
- 3/4 lb Ground beef
- 1/4 Onion diced
- 8 oz Ricotta cheese
- 4 tbsp Parmesan cheese grated
- 1/2 tsp Dried oregano
- 2 oz Mozzarella cheese shredded
- 1/4 loaf Italian Bread sliced
Instructions
- Preheat the oven to 350 degrees F.
- Blend the tomatoes until smooth using an immersion blender or stand up blender. Heat the oil in a pot over medium heat, add the minced garlic and stir 1-2 min until fragrant. Stir in tomatoes and partially cover with a lid. Simmer for 20 minutes. Then stir in the basil.
- Cook pasta shells according to package directions. Drain and rinse in cold water.
- In a large nonstick pan, cook the beef and onion over medium heat until meat is no longer pink; drain any excess grease and set aside.
- In a large bowl, combine the ricotta cheese, parmesan cheese, oregano, and the beef mixture. Season with salt and pepper to taste.
- Spread a thin layer of tomato sauce into a baking dish. Spoon the ricotta beef mixture into pasta shells and place them open side up in the baking dish. Spoon tomato sauce over top of each shell. Sprinkle with remaining cheese. Cover with foil and bake for 25 minutes. Uncover; top with mozzarella and bake until cheese is melted, 5-10 minutes longer.
- Serve with bread on the side.
Nutrition
Calories: 643kcal | Carbohydrates: 44g | Protein: 34g | Fat: 37g | Saturated Fat: 15g | Cholesterol: 104mg | Sodium: 424mg | Potassium: 799mg | Fiber: 4g | Sugar: 7g | Vitamin A: 952IU | Vitamin C: 21mg | Calcium: 358mg | Iron: 5mg
Stuffed Shells
Ingredients
- 28 oz Canned diced tomato
- 2 Tbsp Extra-virgin olive oil
- 4 cloves Garlic peeled and minced
- 4 Tbsp Fresh basil chopped
- 12 Jumbo pasta shells
- 3/4 lb Ground beef
- 1/4 Onion diced
- 8 oz Ricotta cheese
- 4 tbsp Parmesan cheese grated
- 1/2 tsp Dried oregano
- 2 oz Mozzarella cheese shredded
- 1/4 loaf Italian Bread sliced
Instructions
- Preheat the oven to 350 degrees F.
- Blend the tomatoes until smooth using an immersion blender or stand up blender. Heat the oil in a pot over medium heat, add the minced garlic and stir 1-2 min until fragrant. Stir in tomatoes and partially cover with a lid. Simmer for 20 minutes. Then stir in the basil.
- Cook pasta shells according to package directions. Drain and rinse in cold water.
- In a large nonstick pan, cook the beef and onion over medium heat until meat is no longer pink; drain any excess grease and set aside.
- In a large bowl, combine the ricotta cheese, parmesan cheese, oregano, and the beef mixture. Season with salt and pepper to taste.
- Spread a thin layer of tomato sauce into a baking dish. Spoon the ricotta beef mixture into pasta shells and place them open side up in the baking dish. Spoon tomato sauce over top of each shell. Sprinkle with remaining cheese. Cover with foil and bake for 25 minutes. Uncover; top with mozzarella and bake until cheese is melted, 5-10 minutes longer.
- Serve with bread on the side.
Nutrition
Calories: 643kcalCarbohydrates: 44gProtein: 34gFat: 37gSaturated Fat: 15gCholesterol: 104mgSodium: 424mgPotassium: 799mgFiber: 4gSugar: 7gVitamin A: 952IUVitamin C: 21mgCalcium: 358mgIron: 5mg
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