- Prep: 15 min
- Cook Time: 1 hr 15 min
- Total: 1 hr 30 min
- Serving: 4 Servings
This classic is an all-time family favorite; pasta shells stuffed with a creamy ricotta mixture and baked with ground beef.
- 1 pound ground beef
- 1/2 cup chopped onion
- 1 large clove garlic, mined
- 2 6-ounce cans tomato paste
- 2 cups water
- 2 tablespoons and 1/4 cup snipped parsley, divided
- 1 tablespoon dried basil, crushed
- salt and fresh pepper
- 1-1/2 pounds (3 cups) fresh ricotta cheese
- 2/3 cup plus 1/2 cup grated Parmesan cheese, divided
- 2 slightly beaten eggs
- 8 large macaroni shells
- Cook the beef in a large sauté pan over medium-high heat until browned. Stir in the onion, garlic, tomato paste, water, 2 tablespoons of parsley, crushed basil and a few generous pinches of salt and pepper. Simmer the mixture over medium heat for 30 minutes.
- In the meantime, combine the ricotta, 2/3 cup of Parmesan cheese, the eggs, remaining parsley and a few pinches of salt and pepper in a bowl until thoroughly blended.
- Cook the pasta shells according to package directions and then rinse under cold water. Drain the shells well and then stuff with the ricotta mixture.
- Pour half of the meat mixture into a casserole dish and then top with the stuffed shells. Cover the shells with the remaining meat sauce and then top with the remaining cheese. Bake the shells in the oven for 35 minutes at 350 degrees F.