Categories: Pasta
Ingredients
- 1 lb. jumbo pasta shells
- 3 tbsp olive oil
- 1 1/2 lb. ground beef
- 2 garlic cloves, peeled and crushed
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 28 oz. can peeled Italian tomatoes
- 15 oz. ricotta
- 1 1/3 cups Parmigiano-Reggiano
Directions
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Lightly oil a 12×9×2-inch baking dish and a rimmed baking sheet. Bring a large pot of salted water to a boil.
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Add the pasta shells to the boiling water and cook just until slightly tender, 4 to 6 minutes; they should still be quite irm to the bite. Drain the pasta shells and arrange them on the oiled baking sheet, spreading them out so that they don’t stick together.
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Heat 1 tbsp of the olive oil in a large skillet and, when hot, add the ground beef and 1 crushed garlic clove. Season with salt and pepper and cook, stirring, until cooked through and no longer pink, 6 to 8 minutes. Transfer to a medium mixing bowl and set aside to cool slightly.
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In another skillet, heat the remaining 2 tbsp of olive oil. Add the remaining garlic and the tomatoes with their juices. Season with salt and pepper, bring the sauce to a simmer, and cook over low heat for at least 15 minutes, or until somewhat thickened.
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ir 1 1/2 cups of the tomato sauce into the cooled ground beef, then add the ricotta and 2/3 cup of the Parmigiano and combine thoroughly. Preheat the oven to 350.
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Spoon 1 1 /4 cups of the tomato sauce into the prepared baking dish. Fill each pasta shell with some of the meat and cheese mixture, about 2 tbsp per shell. Arrange the shells in the prepared baking dish. Spoon the remaining sauce over the shells and sprinkle with the remaining 2/3 cup of Parmigiano.
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Bake the shells until the filling is heated through and the top is golden brown.