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Recipe Card
ingredients
For the meat sauce
- 1 pound ground beef
- 5 garlic cloves, minced
- 1 28 ounce can Tuttorosso San Marzano Style Hand Crushed Tomatoes
- 1 14.5 ounce can Tuttorosso Diced Tomatoes
- 1 teaspoon Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon fresh basil
- 1 whole carrot, 1-2 teaspoons sugar to balance out the acidity
- 2/3 cup mozzarella cheese, for topping
- fresh basil, for topping
ingredients
For the filling
- 6 ounces jumbo pasta shells, cooked according to the packaging instructions
- 15 ounces ricotta cheese
- 1 large egg
- 1/4 cup parmesan cheese
- 1/4 cup mozzarella cheese
- 1/2 tablespoon fresh basil
- Kosher salt and freshly ground black pepper, to taste
Method
Step 1
Brown ground beef in a large pot or dutch oven on the stove over medium high heat.
Step 2
Add the minced garlic and sauté for a couple of minutes until fragrant.
Step 3
Then add in the Tuttorosso San Marzano Style Hand Crushed Tomatoes, Diced Tomatoes, Italian seasoning, and salt. Add in the carrot. Combine and simmer on low for 15-20 minutes until your desired thickness is reached. Add the fresh basil in for the last 5 minutes.
Step 4
In a large bowl, combine ricotta cheese, parmesan cheese, mozzarella cheese, egg, fresh basil, salt, and pepper. Set aside in the fridge.
Step 5
Preheat oven to 400°F degrees.
Step 6
Add ~1 cup of meat sauce to the bottom of a large baking dish. Spread evenly.
Step 7
Stuff each pasta shell with a large spoonful of the ricotta cheese mixture. Then place the stuffed shells in the baking dish.
Step 8
Cover the stuffed shells with the remaining meat sauce. Spread the 2/3 cup of mozzarella cheese on top.
Step 9
Cover and bake for 20 minutes. Then bake uncovered for another 15 minutes.
Step 10
Remove from the oven, let cool slightly before serving.