Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, finely chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes (794 g)
  • 1 (15 ounce) can tomato sauce (425 g)
  • 1 (6 ounce) can tomato paste (170 g)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 teaspoon granulated sugar
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil (15 ml)
  • 1 pound ground beef (454 g), 80/20 blend recommended
  • 1/2 cup yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) container ricotta cheese (425 g), whole milk recommended
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese (50 g), plus more for topping
  • 1/4 cup chopped fresh parsley
  • 1 (12 ounce) box jumbo pasta shells (340 g)
  • 2 cups shredded mozzarella cheese (226 g)

Instructions:

  1. Sauté onion and garlic in olive oil. Add remaining sauce ingredients and simmer until slightly thickened. Season to taste. Prepare the Tomato Sauce.
  2. Cook jumbo shells according to package directions, but slightly undercook them (al dente). Drain and rinse with cold water to prevent sticking. Cook the Pasta.
  3. Brown ground beef with onion and garlic. Drain off excess fat. Stir in Italian seasoning, salt, and pepper. Prepare the Beef Filling.
  4. In a large bowl, combine browned beef mixture with ricotta cheese, egg, Parmesan cheese, and parsley. Combine Filling Ingredients.
  5. Spread a thin layer of tomato sauce on the bottom of the baking dish. Stuff each shell with the beef mixture and arrange them in the dish. Assemble the Shells.
  6. Pour remaining sauce over the stuffed shells. Sprinkle with mozzarella and Parmesan cheese. Top and Bake.
  7. Bake in a preheated oven until the cheese is melted and bubbly, and the sauce is heated through. Bake.