Ingredients
- 1 pound jumbo pasta shells
- 3 tablespoon extra-virgin olive oil
- 1 1/2 pound lean ground beef
- 2 pound garlic cloves, peeled and crushed
- 1 1/2 teaspoon salt
- 1 can crushed tomatoes
- 1 can container whole milk ricotta
- 1 1/2 cup grated parmigiano
Preparation
Baking Directions:
Lightly oil baking dish and rimmed baking sheet.
Bring large pot of salted water to a boil.
Add pasta shells to boiling water and cook until slightly tender (4 to 6 minutes, very al dente) drain and arrange them on an oiled baking sheet, spreading them out so they don't stick together.
Heat one tbsp.
of extra-virgin olive oil in a large skillet.
When hot, add ground beef and one crushed garlic clove.
Season with salt and pepper and cook, stirring until the meat is cooked through and no longer pink (6 to 8 minutes).
Transfer to a medium mixing bowl and set aside to cool slightly.
In another skillet, heat remaining 2 tablespoons of olive oil and add remaining garlic and tomatoes with their juices.
Season with salt and pepper.
Bring sauce to simmer and cook for 20 minutes on low heat.
Stir 1 1/2 cups of sauce into cooled ground beef, then add ricotta and 1/2 cup of grated parmesan.
Combine thoroughly and heat oven to 350 degrees.
Spoon 1 1/4 cups of tomato sauce into prepared baking dish.
Fill each shell with mixture, about 2 tbsp.
per shell.
Arrange shells on dish and spoon remaining sauce over shells.
Sprinkle with remaining parmesan.
Bake until filling is heated through and golden brown on top.
Serve with a small side salad.
