Ingredients
j
24 –30 jumbo pasta shells
W
Well salted water
F
For the Meat Sauce:
l
1 lb lean ground beef
I
1 lb Italian sausage, casings removed
o
2 tbsp olive oil
l
1 large onion, finely diced
l
1 large bell pepper, finely diced (red preferred)
g
4 cloves garlic, minced
I
3 tsp Italian seasoning
k
2 tsp kosher salt
g
2 tsp garlic powder
o
2 tsp onion powder
b
1 tsp black pepper
c
½ tsp crushed red pepper (optional)
t
3 tbsp tomato paste
s
2 tsp sugar
p
1 can petite diced tomatoes (14–15 oz), juice included
S
1 can San Marzano whole tomatoes (28 oz), hand crushed
F
For the Ricotta Filling:
w
2 cups whole milk ricotta
s
1 ½ cups shredded mozzarella
g
¾ cup grated Parmesan
l
2 large eggs
f
2 tbsp finely chopped fresh parsley
s
¾ tsp salt
b
¾ tsp black pepper
F
For the Topping:
s
2 cups shredded mozzarella
Directions
1
Boil shells until just al dente in salted water.
j
24 –30 jumbo pasta shells
W
Well salted water
2
For the Meat Sauce:
1
Heat olive oil over medium-high heat. Add beef and sausage and brown well without overcooking.
o
2 tbsp olive oil
l
1 lb lean ground beef
I
1 lb Italian sausage, casings removed
2
Add onion and bell pepper. Cook 5–6 minutes until softened and lightly sweet.
l
1 large onion, finely diced
l
1 large bell pepper, finely diced (red preferred)
3
Add garlic and cook 30 seconds.
g
4 cloves garlic, minced
4
Add Italian seasoning, salt, black pepper, and crushed red pepper.
I
3 tsp Italian seasoning
k
2 tsp kosher salt
b
1 tsp black pepper
c
½ tsp crushed red pepper (optional)
5
Stir in tomato paste and sugar and cook 1 minute.
t
3 tbsp tomato paste
s
2 tsp sugar
6
Add petite diced tomatoes with their juices. Simmer uncovered 6–8 minutes to reduce.
p
1 can petite diced tomatoes (14–15 oz), juice included
7
Add hand-crushed San Marzano tomatoes. Simmer uncovered 10–12 minutes until thick but saucy.
S
1 can San Marzano whole tomatoes (28 oz), hand crushed
8
Taste and season the meat sauce to taste with additional salt and pepper if needed.
9
For the Ricotta Filling:
1
Mix ricotta, mozzarella, Parmesan, eggs, parsley, salt, and pepper until smooth and thick.
w
2 cups whole milk ricotta
s
1 ½ cups shredded mozzarella
g
¾ cup grated Parmesan
l
2 large eggs
f
2 tbsp finely chopped fresh parsley
s
¾ tsp salt
b
¾ tsp black pepper
2
Spread about 1½ cups meat sauce in a deep 9×13-inch baking dish.
3
Fill shells generously and arrange in the dish.
4
Spoon remaining meat sauce over shells, covering well.
5
Top with mozzarella.
s
2 cups shredded mozzarella
6
Cover and bake at 375°F for 20–25 minutes if assembled warm.
7
Uncover and bake 8–10 minutes until bubbly and lightly golden.
8
Rest 5 minutes before serving.
