We are excited to be partnered with Jenn Fillenworth from Grand Rapids, MI for this recipe! Jenn is a registered dietitian who puts a focus on making simple and flavorful dishes while also working to inform people that a healthy diet can include all foods. She runs a great blog called Jenny With the Good Eats, can be seen in televised media segments and works as a food liaison for GRNow.com.
I’m here for the beef and the pasta during these chilly
Michigan winters. I specifically love stuffed shells. I’ve had all kinds of
great combinations, but my favorite has to be beef and cheese. It’s such a
simple dish to assemble the night before and bake the next day for dinner. If
you have any leftovers (unlikely) it reheats nicely as a dish to take to work.
Not to mention it will probably make everyone in the office a little jealous.
1 box of large pasta shells
1 tablespoon olive oil
1 package of Schaendorf Ground Beef (1lb)
Salt and pepper, to taste
1 15-ounce container of ricotta cheese
2 cups of mozzarella cheese, divided
½ cup parmesan cheese
1 teaspoon oregano
1 teaspoon basil
1 teaspoon parsley
½ teaspoon salt
¼ teaspoon pepper
1 32-ounce jar of pasta sauce (any preferred flavor or brand)
1) Preheat the oven to 350 degrees.
2) Bring a pot of water to a boil and cook pasta shells per package directions until al dente. When done, rinse them with ice cold water to stop the cooking process. You want your shells to be slightly firm.
3) Heat a large sauté pan over medium-high heat. Once hot, add olive oil to the pan. Once the oil is heated, add the ground beef to the pan and cook until browned all the way through, approximately 7-8 minutes. Salt and pepper the ground beef as desired.
4) Set beef aside and combine the ricotta cheese, 1 cup of mozzarella, parmesan cheese, egg, oregano, basil, parsley, salt, and pepper. Still until well combined. When the beef has slightly cooled off, add half of it to the ricotta mixture.
5) Fill your pasta shells by scooping the filling into the shells. In a 13x9in pan, spread a thin layer of the pasta sauce on the bottom. Begin to place shells into the pan. Combine the rest of the beef and pasta sauce then pour over top of the pasta shells. Cover with the remaining mozzarella cheese. Bake covered at 350 degrees for 30 minutes. Uncover and bake an additional 8-10 minutes.