Ingredients

The following ingredients have 8 Servings
  • 1 pound ground beef
  • 1 onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 1/2 green or red bell pepper, seeded, cored and chopped
  • 1 can (24 ounces) marinara sauce
  • 1 cup beef broth
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon Italian seasoning
  • 24 pieces jumbo pasta shells
  • 24 ounces ricotta cheese
  • 1/4 cup Parmesan cheese, grated
  • 2 cups freshly shredded mozzarella cheese
  • 1 egg, beaten

Instruction

  • In a large pot over medium heat, add ground beef and cook, stirring and breaking apart with the back of a spoon, until lightly browned and releases fat. With a slotted spoon, remove meat from pan and set aside. Discard grease except for about 1 tablespoon.
  • Add onions, garlic, and sweet peppers and cook until softened.
  • Add browned ground beef back to the pot.
  • Add marinara sauce and beef broth. Stir to combine. Bring to a boil.
  • Add sugar, salt, pepper, and Italian seasoning..
  • Lower heat, cover, and simmer, stirring occasionally, for 20 to 25 minutes or until meat is cooked. 
  • Meanwhile, in a pot of boiling water, cook jumbo shells about 1 minute shy of package directions. Drain, layer on a sheet pan, and allow to cool.
  • In a bowl, combine ricotta cheese, 1/2 cup of the mozzarella cheese, Parmesan cheese, and egg. 
  • Using a small scoop or tablespoon, stuff pasta shells with cheese mixture.
  • In a greased baking dish, add half of the meat sauce. and spread to cover the bottom of the pan. 
  • Arrange stuffed shells open side up in a single layer. Cover with remaining sauce and sprinkle top with the remaining 1 1/2 cups mozzarella cheese. 
  • Cover with foil and bake in a 400 F oven for about 30 minutes or until hot and bubbly and cheese is melted. Serve hot.