Three-Cheese Jumbo Shells

Megan V's Note:

This is a Taste of Home recipe that I found in their ground beef cookbook. I love that it features a super simple tomato-beef sauce. I hate the taste of commercially prepared spaghetti sauce. It is simple enough to throw together during the week, and special enough to be featured as part of a holiday meal or for guests. I haven't tried it yet but I would imagine this would be a good recipe to make ahead and then freeze, or refrigerate overnight and bake after it is thawed if you are short on time.

• Total Time: 1 hrs 20 mins
• Prep Time: 45 mins
• Cook Time: 35 mins

Ingredients:

Servings: 6

• 1 lb ground beef
• 2⁄3; cup onion , chopped
• 2 cups water
• 2 (6 ounce) cans tomato paste
• 1 tablespoon beef bouillon granules
• 1 ½ teaspoons dried oregano
• 1 (15 ounce) carton ricotta cheese
• 2 cups mozzarella cheese , shredded, divided
• ½ cup parmesan cheese , grated
• 1 egg , lightly beaten
• 24 jumbo pasta shells , cooked and drained

Directions:

1. In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain.
2. Stir in the water, tomato paste, bouillon and oregano.
3. Cover and simmer for 30 minutes.
4. Meanwhile, in a large bowl, combine the ricotta cheese, 1 cup mozzarella, Parmesan cheese and egg. Stuff shells with the cheese mixture.
5. Arrange shells in a greased shallow 3-qt. baking dish.
6. Spoon meat sauce over shells.
7. Cover and bake at 350 degrees fahrenheit for 30 minutes.
8. Uncover; sprinkle with remaining mozzarella cheese.
9. Bake 3 to 5 minutes longer or until cheese is melted.