Prep 25 mins
Cook 1 hr
This is one of the nicest pasta dishes I've ever eaten.The balance of the ingredients allow all the flavours to come through without any singular one dominating .This is a favourite that I am repeatedly asked to bring to buffet dinners.
- 1 lb ground beef
- 2 cups ricotta cheese
- 1⁄2 cup fresh parmesan cheese, grated
- 1 1⁄2 cups shredded mozzarella cheese
- 1⁄4 finely chopped onion
- 1⁄2 clove garlic, minced
- 1⁄4 teaspoon salt
- 1⁄4 cup chopped fresh parsley
- 1⁄2 tablespoon fresh basil or 1⁄2 teaspoon dried basil
- 3 eggs
- 20 jumbo pasta shells
- 1 jar prego spaghetti sauce
- Brown beef in frying pan;add onion and garlic and cook until onion is tender.
- Drain, add salt and set aside to cool.
- Mix together parsley, basil, ricotta and parmesan.
- Mix well.
- Add beef and eggs; mix well.
- Cook pasta shells according to package directions.
- Rinse under cold water and drain.
- Stuff shells with beef mixture and place in a baking dish.
- Pour sauce evenly over shells and sprinkle with mozzarella cheese.
- Bake, covered, at 350 for 50 to 60 minutes.
My family loves cheesy Italian meals. This tasty dish is now everyone's standing Italian favorite. I even used a very cheap portion of ground beef, and instead of Prego, used a less costly brand of spaghetti sauce, and this still turned out beautifully! Luckily, this made more than 20 shells for me...more like 30. Thanks, Carrie Ann, for a spectacular recipe!
My family REALLY enjoyed this dish! I used cottage cheese instead of the ricotta becoause no-one in my family really cares for ricotta. A very nice alternative to just the cheese filled shells. Served with garlic bread and a green salad. Lovely Sunday dinner. Thank you for posting! ~Manda
Good! Easy enough for a weeknight meal and perfect with a green salad. The beef made for a hearty meal that kept my oldest boy happy. I used 24 shells and Muir Glen sauce. Thanks for sharing the recipe!