Ingredients:

  • 1 lb (450g) ground beef or Italian sausage
  • 1 medium onion, finely chopped (about 1 cup/150g)
  • 2 cloves garlic, minced
  • 1 (15 ounce/425g) container ricotta cheese, full fat or part-skim
  • 1 large egg, lightly beaten
  • ½ cup (50g) grated Parmesan cheese, plus more for topping
  • ¼ cup (5g) chopped fresh parsley
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 (28 ounce/794g) can crushed tomatoes
  • 1 (15 ounce/425g) can tomato sauce
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon sugar
  • Salt and pepper to taste
  • 1 (12 ounce/340g) box jumbo pasta shells
  • 8 ounces (225g) shredded mozzarella cheese

Instructions:

  1. Heat olive oil in a large skillet, sauté garlic, add crushed tomatoes, tomato sauce, oregano, basil, sugar, salt, and pepper. Simmer for at least 20 minutes, stirring occasionally.
  2. Cook jumbo shells according to package directions, but cook slightly less than al dente (they'll finish cooking in the oven). Drain and rinse with cold water to prevent sticking.
  3. Brown ground meat and onion in a skillet. Drain off any excess grease. Add garlic and cook for another minute. Remove from heat and let cool slightly.
  4. In a large bowl, combine the cooked meat mixture with ricotta cheese, egg, Parmesan cheese, parsley, Italian seasoning, salt, and pepper. Mix well.
  5. Spoon the meat filling into each cooked pasta shell, packing it in firmly.
  6. Spread a thin layer of tomato sauce in the bottom of the baking dish. Arrange the stuffed shells in the dish, seam-side up. Pour the remaining tomato sauce over the shells.
  7. Sprinkle mozzarella cheese over the shells. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the cheese is melted and bubbly and the sauce is heated through.