Ingredients

The following ingredients have 4 Servings
  • 12 ounce box Jumbo pasta shells ((about 24 shells))
  • 1/2 pound ground beef
  • 1/2 pound jimmy deans ground sausage
  • salt and freshly ground black pepper
  • 3-4 cloves garlic (, minced)
  • 1 onion (, chopped)
  • 16 ounces tomato sauce
  • 6 ounces tomato paste
  • 14.5 ounce can diced tomatoes (, undrained)
  • 1/2 cup water
  • 2-3 teaspoons Italian seasonings (, to taste)
  • 1 cup ricotta cheese
  • 1 large egg
  • 2 cups shredded mozzarella cheese (, divided)
  • 2/3 cup freshly grated parmesan cheese (, divided)

Instruction

  • In a large skillet over medium high heat brown the beef and sausage. Remove grease. Add meat to a food processor and pulse 2-3 times until the meat is crumbled really small. Return to pan. Season with salt and pepper. Add garlic and onions and cook for 2-3 minutes. 
  • Add tomato sauce, tomato paste, diced tomatoes, water and Italian seasoning. Simmer for 15-20 minutes. Taste sauce and more salt and pepper, Italian seasoning or garlic powder, if needed.
  • Meanwhile, cook the jumbo pasta shells according to package instructions, until al-dente. Drain from water and lay out on a large baking sheet to cool, so that they don't stick together.
  • Add the ricotta cheese, egg, 1 cup mozzarella, and 1/3 cup parmesan cheese to a large mixing bowl and mix well to combine.
  • Spread 1 cup of the meat sauce into the bottom of a 9x13'' pan. Stuff each cooked shell with a small spoonful of ricotta mixture, then a spoonful of meat mixture and set them face up in a large baking dish.
  • Spoon the remaining red sauce over the top of all of the stuffed shells. Sprinkle with remaining mozzarella and parmesan cheese.
  • Bake at 350 degrees for 25-30 minutes.