Ingredients
2
tablespoons olive oil
1
medium onion, chopped (1/2 cup)
1
clove garlic, finely chopped
1
lb ground beef
1
can (28 oz) Muir Glen™ organic diced tomatoes, undrained
Salt and pepper to taste
1
box (12 oz) jumbo pasta shells
2
cups ricotta cheese
2
cups shredded mozzarella cheese (8 oz)
1
egg
2
tablespoons chopped fresh basil leaves
Additional chopped fresh basil leaves, if desired
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 2-quart saucepan, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until softened. Add beef. Cook 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked. Stir in tomatoes. Season with salt and pepper. Reduce heat to low; cook uncovered about 20 minutes until liquid is reduced.
Meanwhile, cook and drain pasta shells as directed on box, using minimum cook time. Rinse with cold water to cool; drain.
In medium bowl, mix ricotta cheese, 1 cup of the mozzarella cheese, the egg and 2 tablespoons basil.
Spoon about 2 cups meat sauce into baking dish. Using small spoon, carefully fill each pasta shell with about 2 tablespoons cheese mixture (do not overfill). Invert shells and place on sauce in baking dish. Spoon remaining meat sauce over shells. Sprinkle with remaining 1 cup mozzarella cheese.
Bake uncovered about 30 minutes until sauce is bubbly and cheese is melted. Garnish with additional basil.
