Ingredients1 h 20 m servings
- In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Stir in water, tomato paste, bouillon and oregano. Cover and simmer for 30 minutes. Meanwhile, in a bowl, combine the ricotta cheese, 1 cup mozzarella, Parmesan cheese and egg; mix well. Stuff shells with the cheese mixture; arrange in a greased shallow 3-qt. baking dish. Spoon meat sauce over shells. Cover and bake at 350 degrees F for 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 3-5 minutes longer or until cheese is melted.
- 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.
ReviewsRead all reviews 8
I thought this recipe was great. It was tasty and the meat sauce was perfect. I made it for three of us and had the left overs the next day!!!
My family really liked these, I cheated and used jarred sauce with the hamburger because I do not like the taste of tomato paste. This is basically the same as my lasagna recipe only with shells...
Easier than lasagna, just as tasty, and we liked this very much. This made a huge pan full so the next time I will scale this to half. I ran out of cheese filling before I ran out of shells, so ...
I didn't have ricotta so I used sour cream, didn't have ground beef so I used ground turkey, didn't have tomato paste/bouillon so I used spaghetti sauce. Deleted water since I used the spaghett...
Very good. I felt like having chicken instead of beef when I made this. So I cut up the chicken in tiny cubes and cooked them in a skillet with one clove of garlic and some finely cut onion. The...
This is excellent. We loved the sauce but I will add salt the next time I make it. Easy and really not that time consuming. It would be a nice dish for a dinner party.
My very picky husband LOVED this. I thought it was pretty good but its not my absolute favorite. I thought the sauce was too oniony....if that's a word. I will probably make it often with a few...