Three-Cheese Jumbo Shells
1 pound ground beef
2/3 cup chopped onion
2 cups water
2 cans (6 ounces each) tomato paste
1 tablespoon beef bouillon granules
1-1/2 teaspoons dried oregano
1 carton (15 ounces) ricotta cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 large egg, lightly beaten
24 jumbo pasta shells, cooked and drained
In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Stir in the water, tomato paste, bouillon and oregano. Cover and simmer for 30 minutes.
Meanwhile, in a large bowl, combine the ricotta cheese, 1 cup mozzarella, Parmesan cheese and egg. Stuff shells with the cheese mixture.
Arrange shells in a greased shallow 3-qt. baking dish. Spoon meat sauce over shells. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 3-5 minutes longer or until cheese is melted.
Freeze option: After assembling, sprinkle casserole with remaining mozzarella cheese. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 6-8 servings.
Editor’s Note: If there is no “Sell By” date on a ricotta cheese carton, it should be stored in the refrigerator no longer than 5 days after purchase. Ricotta and other soft cheeses should be discarded as soon as any mold appears.
Recipe found here: Three-Cheese Jumbo Shells