Stuffed Pasta Shells

Stuffed Pasta Shells with Marinara Sauce

Cheesy ground beef stuffed inside pasta shells, topped with even more cheese and baked in your favorite marinara sauce. It takes time stuffing the shells but, it's well worth the effort.

The stuffed pasta shells with marinara sauce is a very hardy casserole. The only thing you'll want to add, is a loaf of your favorite bread. Prep time one hour, bake time 30 minutes, 4 servings.

• 25 Dried Jumbo Pasta Shells
• 1 lb. Ground Beef
• 2 28 oz. Cans Whole Plum Tomatos
• 2 29 oz. Cans Tomato Sauce
• 2 Tablespoons Italian Season
• 3 Tablespoons Minced Garlic
• Salt and Pepper
• 1 Medium Onion Chopped
• 1 Medium Green Bell Pepper Chopped
• 3 Tablespoons Butter
• 1 8 oz. Package Shedded mozzarella
• Olive or Vegetable Oil
• Grated or Finely Shredded Parmigiano-Reggiano Cheese

In a large skillet melt the butter, add chopped bell pepper and onion. Sautee until peppers and onions are tender.

Prepare sauce in a large pot; mix together whole tomatos, tomato sauce, Italian seasoning, 2 tablespoons minced garlic, salt and pepper to season. Add sauteed peppers and onions and cook on low for 2 hours. Let the sauce sit over night, the flavor is better the next day. The next day cook additional 2 hours. If you prefer a sweeter less acid sauce, add sugar, not too much sugar or it will remove too much of the acid in the tomatos and flatten the sauce.

Boil a large pot of water, add shells and cook just until slightly tender, about 4-5 minutes. Lightly oil a cookie sheet, drain pasta and spread in a single layer on cookie sheet so they don't stick together.

In a large skillet brown ground beef with 1 tablespoon minced garlic, season with salt and pepper. Brown ground beef until no pink remaining. Transfer to a bowl and stir in half the mozzarella cheese and 1 cup marinara sauce. Stuff shells with the ground beef mixture.

Lightly oil a 13 X 9 baking dish, spoon sauce on the bottom of dish. Arrange shells in prepared baking dish and spread sauce over shells. Bake at 350 degrees about 30 minutes or until filling is heated though and top is golden brown. Remove shells about 5-10 minutes before they are done and sprinkle remaining mozzarella cheese over top, place back in oven for cheese to melt. Remove from oven and top with Parmigiano-Reggiano cheese. Makes about 4 servings.