Three-Cheese Jumbo Shells Recipe

Ingredients

• 1 pound ground beef
• 2/3 cup chopped onion
• 2 cups water
• 2 cans (6 ounces each) tomato paste
• 1 tablespoon beef bouillon granules
• 1-1/2 teaspoons dried oregano
• 1 carton (15 ounces) ricotta cheese
• 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 24 jumbo pasta shells, cooked and drained

Directions

• In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Stir in the water, tomato paste, bouillon and oregano. Cover and simmer for 30 minutes.
• Meanwhile, in a large bowl, combine the ricotta cheese, 1 cup mozzarella, Parmesan cheese and egg. Stuff shells with the cheese mixture.
• Arrange shells in a greased shallow 3-qt. baking dish. Spoon meat sauce over shells. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 3-5 minutes longer or until cheese is melted. Yield: 6-8 servings.
  
  If there is no "Sell By" date on a ricotta cheese carton, it should be stored in the refrigerator no longer than 5 days after purchase. Ricotta and other soft cheeses should be discarded as soon as any mold appears.

Three-Cheese Jumbo Shells published in Taste of Home Ground Beef Cookbook , p248