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This isn't the baked pasta your nonna remembers — it's a kid-friendly casserole that's also pretty darn perfect for potlucks, picnics and big family gatherings. Jumbo pasta shells are stuffed with a savory mixture of ground beef, cheese and a just-sweet-enough tomato sauce, then refrigerated until you’re ready to bake and serve. The dish can also be baked and then frozen for meals up to a month from now. Make one big pan of shells or split it between smaller oven-safe dishes to get multiple meals out of a single (short!) afternoon's work.
Casey Barber is a freelance food writer, photographer, and recipe developer, the editor of the online magazine Good. Food. Stories, and the author of Pierogi Love: New Takes on an Old-World Comfort Food and Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand Name Treats.