- 1 (12 ounce) box jumbo pasta shells
- 1 pound lean ground beef
- 1 small onion, chopped
- 2 teaspoons Worcestershire sauce
- 1 clove garlic, minced
- 1 (32 ounce) container ricotta cheese
- 1/2 cup shredded Cheddar cheese
- 1 egg
- 1/4 cup Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 (16 ounce) jar double Cheddar pasta sauce (such as Ragu®)
- 1/4 cup water
- 1 (14.5 ounce) can Italian-style diced tomatoes, drained
- 2 tablespoons shredded Cheddar cheese
- Bring a large pot of salted water to a boil. Add pasta shells; cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Heat a large skillet over medium-high heat. Add ground beef, onion, Worcestershire sauce, and garlic; cook and stir until browned, 5 to 8 minutes. Drain excess grease.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine ground beef mixture, ricotta cheese, 1/2 cup Cheddar cheese, egg, Parmesan cheese, parsley, garlic powder, onion powder, salt, and pepper in a large bowl. Stuff each pasta shell with 1 to 2 tablespoons of the mixture.
- Mix pasta sauce with water together in a bowl.
- Spread 1/3 of the sauce in the bottom of a large baking pan. Top with 1/2 of the tomatoes. Arrange stuffed shells on top. Pour remaining sauce and tomatoes over the shells. Cover with aluminum foil.
- Bake in the preheated oven until bubbly, about 40 minutes. Uncover and sprinkle 2 tablespoons Cheddar cheese on top. Continue baking until cheese is melted, about 10 minutes.
04/26/2018
recipepes.com
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