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tomato smothered baked shells with three cheeses

(1 rating)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

My Old Recipes, again.

(1 rating)

Ingredients For tomato smothered baked shells with three cheeses

  • 1 cup chopped onion
  • 1 tbsp. olive oil
  • 1 lb. ground lean beef
  • 1 tsp. basil, crumbled
  • 3 jars meatless spaghetti sauce (5 cups) 15.5 oz. jars
  • 2 cloves garlic crushed
  • 1/2 tsp. fennel seeds
  • 1/2 tsp. crushed red pepper flakes
  • 1/8 tsp. black pepper
  • 1 lb. pasta shells
  • 1 container ricotta cheese, 15 oz
  • 1 egg
  • 8 oz. mozzarella cheese shredded, 2 cups
  • 1 cup grated parmesan cheese

How To Make tomato smothered baked shells with three cheeses

  • 1
    Preheat oven to 350; lightly oil 13 x 9 inch baking dish. Saut onion in oil in large skillet until tender, about 3 minutes. Add beef; saute, breaking up large pieces with wooden spoon til well browned, about 5 minutes. Stir in spaghetti sauce, garlic, basil, fennel, red pepper flakes land black pepper. Bring to a boil. (this is where I usually add a good dose of red wine). Lower heat and simmer to 10 to 15 minute while cooking pasta. Cook pasta as directed in unsalted water. Drain well. Set aside. Mix ricotta and egg in small bowl. Set aside; layer 1/3 of meat mixture in bottom of prepared baking dish. Layer half the shells over the meat, then half the Parmesan; ladle half the remaining meat mixture over top; then layer remaining shells, ricotta mixture and mozzarella; spoon remaining meat mixture over top; sprinkle with remaining parmesan cheese; bake uncovered at 350 for 45 minutes or til bubbly and lightly browned. To freeze: Make casserole, but do not bake. Seal tightly with saran or foil, label, date and freeze. To serve, partially thaw in refrigerator 12 to 24 hours. Bake loosely covered with foil in preheated 375 oven for 1 hour. Remove foil and bake 30 minutes more or til bubbly and lightly browned. Serves 8 My Old Recipes

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