This recipe came about because when my children were much younger, I had given to me, some “family” sized portions of stuffed pasta! A great deal for someone struggling to raise five kids, but they wouldn’t eat it! I couldn’t understand it. They were cheese stuffed and they like cheese and pasta and sauce, so what is it? They said, “It’s too dry”. Just stir the sauce into it I said, nope wouldn’t eat it. So I came up with this recipe with all the same ingredients (I did add a little meat for me but it doesn’t need to be there) and not only did they like it, it became a family staple. Plus the grooviest thing is, after each one “flew the nest” they always called and asked for my recipe for stuffed shells!
Ingredients
1 box jumbo pasta shells
2 jars 32 ounce pasta sauce or equivalent if homemade.
16 ounces ricotta cheese
8 ounces shredded mozzarella
1/3 cup grated Parmesan
1 lb lean ground beef
Bring two quarts of water to rapid boil and pour in jumbo shells, stir occasionally, cooked approx 12 minutes. You don’t want them too tender, they should still be a little firm because you’ll finish cooking them in the oven. When done drain and rinse under cool water so you’ll be able to handle them.
Brown ground beef in skillet
In large bowl mix Ricotta, Mozzarella, Parmesan, and ground beef, add about ¼ of the sauce or about 16 ounces and stir. (at this point it will not look pretty, don’t worry)
Grease large shallow baking dish or pan
Pour about 16 ounces of the sauce into the bottom of the baking pan.
Using a small spoon begin stuffing the shells with the cheese mixture and setting them into the pan.
When they are all stuffed pour the remaining sauce over the top
Place pan in pre-heated 350 degree oven for thirty minutes
Remove and allow to cool for five minutes, enjoy!
Sounds yummy!
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