Ingredients:

  • 12 oz jumbo pasta shells
  • 1 tbsp olive oil
  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 28 oz crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp sugar
  • 15 oz whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 1 tsp dried parsley
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Bring a large pot of salted water to a boil. Add the jumbo shells and 1 tbsp of olive oil. Boil for exactly 3 minutes less than the package directions. Drain and immediately rinse with cold water.
  2. In a skillet over medium-high heat, brown the ground beef until no longer pink. Drain excess fat.
  3. Stir in the diced onion and garlic, sautéing for 3-4 minutes until translucent. Stir in tomato paste, crushed tomatoes, oregano, salt, pepper, and sugar. Simmer on low for 15 minutes until thickened.
  4. In a large mixing bowl, combine the ricotta, beaten egg, Parmesan, 1 cup of mozzarella, parsley, salt, and pepper. Stir until the mixture is smooth.
  5. Spread about 1 cup of the meat sauce across the bottom of a 9x13 inch baking dish to prevent sticking.
  6. Using a spoon or piping bag, fill the undercooked shells with the ricotta mixture and arrange them in the baking dish.
  7. Top the shells with the remaining meat sauce and the remaining 1 cup of mozzarella cheese.
  8. Cover the dish with foil and bake to steam-heat the interior, then uncover to bake until the cheese is golden-brown and bubbly.