#1,395: Cheesy Beefy Stuffed Shells

This recipe got bumped off of our monthly menu two months in a row.  I made the meat mixture/filling ahead of time and stuck it in the freezer.  There always seemed to be a reason not to make it.  So I was determined not to bump it off the menu for a third time!  My family LOVED these shells and I will definitely be making it again.  It made a ton of shells (I think at least 22 of them!) and I I did not add more cheese on top to keep this a tiny bit healthier.  It would have been delicious with it added on top though!  

1/2 lb jumbo pasta shells
2 tbsp olive oil
1 small onion, finely chopped
salt and pepper – use very generously
2 garlic cloves, minced
1 lb  ground beef
2 tbsp Italian herbs
2 c spaghetti sauce
2 cups ricotta
1 c mozzarella, shredded (plus more for topping)
½ c parmesan cheese, grated
1 large egg, beaten

Preheat oven to 350 F (175 C).

Cook the pasta in boiling water for about 1 minute less than the package suggests.  Drain and run cool water over the shells.   

While the pasta is cooking, heat the olive oil in a large skillet over medium heat.  Add the onion, generously add salt and pepper and sauté until softened – about 4 – 5 minutes.  Add the garlic and cook for another minute or two.

Add the beef and cook until browned, breaking it up as it cooks.  When the beef is almost cooked through, sprinkle the Italian herbs over it and stir in about 1 cup of the spaghetti sauce, then remove from heat.

In a small bowl, combine the ricotta, mozzarella, parmesan and egg – mix together well, then mix into the beef mixture.

Grease a 9″ x13″ baking dish and spread the remaining sauce evenly in the bottom.  Spoon the filling carefully into each shell and arrange them on the sauce, then sprinkle with additional mozzarella and parmesan cheese.

Bake for about 25 – 30 minutes, or until heated through.