Categories: Pasta

Ingredients

• Kosher salt
• 16 jumbo pasta shells
• 2 tsp olive oil
• 8 oz. ground beef
• 3 garlic cloves, chopped
• 2 cups canned crushed tomatoes
• 3 tbsp. tomato paste
• 1 1/3 cups ricotta
• 1/2 cup chopped jarred roasted bell peppers
• 1 large egg white
• 2 tbsp. chopped fresh parsley
• 3 tbsp. shredded Italian cheese blend
• Black pepper

Directions

1. Bring a large pot of salted water to a boil. Add the pasta shells and cook as directed. Reserve 1 1/2 cups cooking water, then drain the pasta and rinse under cold water; set aside.

2. Meanwhile, heat the olive oil in a large ovenproof skillet over high heat. Add the beef and cook, breaking up the meat, until browned, 5 minutes. Add the garlic; cook 1 minute. Reduce the heat to medium; add the crushed tomatoes, tomato paste, 1 cup of the reserved cooking water and 1/2 tsp salt. Let simmer while you stuff the shells, about 5 minutes, adding more cooking water if the sauce gets too thick.

3. Preheat the broiler. Mix the ricotta, roasted peppers, egg white, 1 tbsp. each parsley and shredded cheese, 1/2 tsp salt and black pepper in a bowl. Stuff 1 tbsp. of the mixture into each shell; arrange seam-side up in the skillet. Top with the remaining 2 tbsp. shredded cheese; broil until bubbling, 5 minutes. Top with the remaining 1 tbsp. parsley.

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