Categories: Dinner, Pasta

Ingredients

• 12 oz dried jumbo pasta shells
• 3 tbsp. extra virgin olive oil
• 1 1/2 lb lean ground beef
• 2 garlic cloves, peeled and crushed
• 2 28oz cans peeled whole tomatoes
• 1 15 oz carton whole-milk ricottas cheese
• 1 1/3 cups grated or finely shredded Parmigiano-Reggiano cheese

Directions

1. Preheat oven to 350 deg. Lightly oil a 15×10×1 in. baking sheet and a 3qt oval or rectangular baking dish,

2. Bring a large pot of water to a boil add 1 tbls. salt. Add shells and cook just until slightly tender, about 4-5 min.

3. Drain pasta and spread ina single layer on a baking sheet so they dont stick together.

4. In a large skillet heat 1 tbsp. of the olive oil over med heat. Add beef and 1 clove of garlic. Season with salt and pepper. Cook and stir 6-8 min until no pink remains. Transfer to a bowl; set aside.

5. For Tomato sauce in a second skillet over low heat combine remaining olive oil, remaining garlic, and undrained tomatoes. Season with salt and pepper. Bring to a simmer and cook for 15-20 min until thickened somewhat, breaking up tomatoes with the back of spoon.

6. Stir 1 1/2 cups of the tomato mix into ground beef, add ricotta and 2/3 cup of the Parmigiano-Regggiano cheese, stir until combined.

7. Spoon 1 1/2 cups tomato sauce into prepared baking dish. Fill each pasta shell with about 1 tblsp. meat and cheese mix. Arrange shells in prepared baking dish. Spoon remaining tomato sauce over shells then sprinkle remaining tomato sauce over shells.

8. Bake about 30 min. until filling is heated through and top is golden brown.

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