Ingredients

The following ingredients have 4 Servings
  • 1 16 oz. shell pasta
  • 1 24 oz. Pasta Sauce (I used Marinara with Parmigiano-Reggiano Cheese)
  • 1 30 oz. ricotta cheese
  • 1 14 oz. can artichokes (drained and roughly chopped and drained again)
  • 1 8 oz. browned ground beef (drained well)
  • 1 cup diced onion
  • 1 teaspoon minced garlic
  • 2 tablespoons olive oil
  • 8 oz. shredded fresh mozzarella cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons dry parsley flakes
  • 1 large egg (slightly beaten)
  • 2 cups shredded mozzarella cheese (divided)

Instruction

  • Mix the ricotta, egg, salt, pepper and parsley in a large bowl.
  • Fold in the artichoke pieces and 1/2 cup shredded mozzarella cheese.
  • Cover and refrigerate until needed.
  • Boil the jumbo pasta shells following the directions on the box. Drain well and rinse with cold water. Set aside.
  • Brown the ground beef in a skillet. Add the diced onion, minced garlic and olive oil. Saute until the onion is translucent.
  • Pour the jar of Bertolli Reserva sauce into the skillet and heat through. Remove from heat.
  • Spread 1 cup of sauce into the bottom of a 9 x 13 baking dish.
  • Fill each jumbo shell with about 2 tablespoons of the ricotta filling and place seam up into the baking dish. Repeat until you run out of ricotta filling or pasta shells.
  • Spread the remaining sauce over the top of the stuffed pasta shells.
  • Cover the baking dish with aluminum foil.
  • Bake in a preheated 375 F. degree oven for about 40-45 minutes or until the ricotta filling is heated through and the sauce is bubbling.
  • Remove baking dish from the oven and sprinkle 1 to 1/2 cups of the remaining shredded mozzarella cheese over the top of the shells.
  • Recover with aluminum foil and return to the oven for 10 more minutes or until the cheese is melted.
  • Serve with your favorite Tuscan style tomato salad.