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Stuffed Shells
Ricotta-filled pasta in marinara
Ingredients
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- 1 (12oz) box jumbo shells
- 1 lb ground beef
- 1 onion, chopped
- 1 (24oz) jar marinara
- 32 oz ricotta
- 2 cups mozzarella, shredded
- ½ cup Parmesan
- 2 eggs
- ¼ cup parsley
- 1 tsp Italian seasoning
Instructions
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- Cook shells until just al dente. Cool.
- Brown beef with onion. Stir in half the marinara.
- Mix ricotta, 1 cup mozzarella, Parmesan, eggs, parsley, Italian seasoning.
- Spread remaining marinara in 9x13 dish.
- Fill shells with ricotta, place in dish. Top with meat sauce and remaining mozzarella.
- Cover, bake at 350°F for . Uncover, bake .
Notes
- Undercook shells so they don't tear.
- Piping bag makes filling faster.
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