1 jar (24 oz) Prego sauce or your favorite spaghetti sauce
1 container (15 oz) ricotta cheese
1 large egg
Salt and pepper to taste
Garlic powder to taste
Italian seasoning to taste
1/2 cup shredded Colby Jack cheese
1/2 cup shredded mozzarella cheese (plus extra for topping)
Instructions:
Preheat Oven: Preheat your oven to 350°F (175°C).
Cook Shell Noodles: Bring a large pot of salted water to a boil. Add the large shell noodles and cook according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
Cook Ground Beef: In a large skillet over medium heat, cook the ground beef until it’s no longer pink, breaking it up with a spoon as it cooks. Drain any excess fat. Add the jar of Prego sauce (or your chosen spaghetti sauce) to the skillet, stirring to combine. Let the sauce simmer on low while you prepare the filling.
Prepare Ricotta Filling: In a large mixing bowl, combine the ricotta cheese, egg, salt, pepper, garlic powder, and Italian seasoning. Mix well until all ingredients are evenly incorporated. Stir in the shredded Colby Jack and mozzarella cheeses.
Assemble the Dish:
Spread a thin layer of the meat sauce mixture at the bottom of a 9×13-inch baking dish.
Using a spoon or a small spatula, fill each cooked shell with the ricotta mixture. Place the stuffed shells in the baking dish, open side up.
Pour the remaining meat sauce over the top of the stuffed shells, ensuring they are well covered.
Top with Cheese: Sprinkle additional shredded mozzarella cheese over the top of the stuffed shells and sauce.
Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Serve: Remove the dish from the oven and let it cool for a few minutes before serving. Enjoy your delicious stuffed shells with a side salad or garlic bread!
Tips:
You can make this dish ahead of time and refrigerate it. Just add an extra 10-15 minutes to the baking time if baking straight from the fridge.
For a variation, try adding some spinach or other veggies to the ricotta mixture.
This recipe also freezes well. Assemble the dish and freeze before baking. When ready to eat, bake from frozen at 350°F for about 1 hour, or until heated through.
