Ingredients Jump to Instructions ↓

  1. 1 pound ground beef

  2. 2/3 cup chopped onion

  3. 2 cups water

  4. 2 cans (6 ounces each ) tomato paste

  5. 1 tablespoon beef bouillon granules

  6. 1-1/2 teaspoons dried oregano

  7. 1 carton (15 ounces) ricotta cheese

  8. 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided

  9. 1/2 cup grated Parmesan cheese

  10. 1 egg, lightly beaten

  11. 24 jumbo pasta shells, cooked and drained

Instructions Jump to Ingredients ↑

  1. In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Stir in the water, tomato paste, bouillon and oregano. Cover and simmer for 30 minutes. Meanwhile, in a large bowl, combine the ricotta cheese, 1 cup mozzarella, Parmesan cheese and egg. Stuff shells with the cheese mixture. Arrange shells in a greased shallow 3-qt. baking dish. Spoon meat sauce over shells. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 3-5 minutes longer or until cheese is melted. Yield: 6-8 servings. If there is no "Sell By" date on a ricotta cheese carton, it should be stored in the refrigerator no longer than 5 days after purchase. Ricotta and other soft cheeses should be discarded as soon as any mold appears.


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