Ricotta Stuffed Shells

• Meat

  • 1 lb Ground beef

• Produce

  • 1/2 tsp Garlic powder
  • 1/2 Onion

• Condiments

  • 1 (45 oz. jar Prego pasta sauce

• Pasta & Grains

  • 1 (12 oz. package Shell pasta, jumbo

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 4 cups Mozzarella cheese
  • 1 (15 oz. container Ricotta cheese

Found on cookingupcottage.com

Ingredients

• 1 (12 oz.) package of jumbo shell pasta ( you will need 30 shells out of a 45 shell package)
• 1 lb. of ground beef
• 1/2 of an onion chopped
• 1 (45 oz.) jar of Prego pasta sauce (that is the large jar)
• 1 (15 oz.) container of ricotta cheese
• 4 cups of mozzarella cheese
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of salt
• 1/4 teaspoon of pepper

Directions

• Start by cooking the shells according to the package directions. You will need 30 shells to fill a 9x13 lasagna pan. Around 45 shells come in a (12 oz) package of shells. While the shells are cooking, chop up half of an onion and brown it in a pan with the 1lb. of ground beef. Season the meat with 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
• While the hamburger is browning, you can start mixing up the filling in a bowl. Mix 2 cups of shredded mozzarella cheese with 1 (15 oz.) package of ricotta cheese.
• Now pour 1 (45 oz.) jar of Prego pasta sauce into a bowl and divide the browned hamburger equally between the two bowls.
• Spread a thin layer of sauce on the bottom of the 9x13 pan.
• Now its time to stuff the shells. Fill each shell with a spoonful of the filling.
• Repeat with all 30 shells until your pan is full.
• Top the shells with the remaining sauce.
• Then add 2 cups of shredded mozzarella cheese on the top of the sauce.
• Cover the pan with foil and bake for 30 minutes at 350 degrees. And then uncover the shells and bake them for an additional 15 minutes.