Every family has a go to pasta dish that they serve. Whether it be for Sunday Supper, when guests come over for dinner, or holidays there is always one dish that becomes second nature to make, but is loved by all.

Although I keep adding new dishes to my repertoire, this was the dish that became my husband and I’s “dish.” The flavors are nicely balanced and it is so easy to make. The funny thing is, lots of people love making things like ziti or lasagna, but find stuffed shells cumbersome. I’m the opposite. I love making them. I always seem to make a mess when I make lasagna. This recipe was originally written for manicotti, but that was a pain to me and my husband liked the pasta/filling ratio with the stuffed shells more.

A few notes about this recipe, it’s going to make a lot. About 50 stuffed shells. I typically make half and then freeze the other half for another time. We still have leftovers the next night. A box of jumbo shells contains about 35 shells, but a good portion are broken so that is why I cook the whole box to help out my odds!

*When freezing, I do it two ways. I will make small portions that my husband or I can defrost and have a meal for one or I simply freeze the beef and cheese filling by themselves.

**I was recently given the opportunity to try out Glad’s new FreezerWare through Foodbuzz’s Tastemaker program. Tomorrow I’ll be showcasing my favorite use for these great storage containers and doing a giveaway!

Stuffed Shells with Beef and Cheese

Ingredients

• 4 tsp olive oil
• 1 medium onion, coarsely chopped
• 1 lb ground beef
• salt and pepper to taste
• 1 pkg of Jumbo Pasta Shells, about 35
• 1 15oz container ricotta cheese
• 3 cups mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• 2 Tbsp fresh parsley, chopped
• 2 cloves garlic, minced
• 3 cups marinara sauce
• 2 Tbsp butter, cut into pieces

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Heat skillet over medium heat. Add 1 tsp of olive oil, onion, and ground beef. Season with salt and pepper. Saute until meat browns. Remove and let cool.

Brush 1 tsp of olive oil over large baking sheet. Cook shells, 4 to 6 minutes, still firm to the bite. Transfer to oiled baking sheet.

Combine ricotta, 1.5 to 2 cups mozzarella, 1/2 cup Parmesan, and parsley. Add garlic, salt, and pepper to taste and mix. Stir cooled meat into cheese mixture.

Pre-heat oven to 350 F.

Brush remaining 2 tsp of oil on a 13 by 9 by 2 inch glass baking dish. Spoon 1.5 cups of marinara sauce over the bottom of the prepared dish. Fill shells with the cheese and beef mixture. Arrange stuffed pasta in a single layer in the prepared dish and spoon remaining sauce over.

Sprinkle remaining 1.5 cups of mozzarella, then remaining 1/2 cup Parmesan cheese over pasta. Dot dish with butter slices. Bake uncovered until sauce bubbles on side of dish, 30 to 35 minutes. Let stand for 5 minutes.

Source: Adapted from Giada De Laurentiis, Everyday Italian