Ingredients:

  • 2 Tbsp Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 (28 oz / 794g) can Crushed Tomatoes
  • 1 (15 oz / 425g) can Tomato Sauce
  • 1 tsp Dried Basil
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Red Pepper Flakes
  • 1 tsp Granulated Sugar
  • Salt and freshly ground Black Pepper to taste
  • 1 lb (450g) Lean Ground Beef (85/15)
  • 1 large Egg, lightly beaten
  • 15 oz (425g) Whole Milk Ricotta Cheese
  • 1/2 cup grated Parmesan Cheese, plus extra for topping
  • 1/4 cup fresh Parsley, finely chopped
  • 1/4 cup fresh Basil, finely chopped
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 box (12 oz / 340g) Jumbo Pasta Shells (Conchiglioni)
  • 8 oz (225g) Low-Moisture Mozzarella Cheese, shredded

Instructions:

  1. Prepare the Sauce: Heat olive oil in a Dutch oven over medium heat. Sauté onion until translucent (about 5-7 minutes). Add garlic; cook for 1 minute until fragrant. Stir in crushed tomatoes, tomato sauce, herbs, sugar, salt, and pepper. Bring to a simmer, then reduce heat to low, cover partially, and let it gently bubble for at least 45 minutes, stirring occasionally.
  2. Cook the Pasta: While the sauce simmers, cook the jumbo shells according to package directions, reducing the cooking time by 2 minutes (they should be very al dente). Drain immediately and rinse briefly with cold water to stop cooking and prevent sticking.
  3. Brown the Beef: In a separate skillet, brown the ground beef over medium-high heat, breaking it up as it cooks. Drain off any excess fat thoroughly. Set aside to cool slightly.
  4. Mix the Filling: In a large bowl, combine the slightly cooled browned beef, beaten egg, ricotta, Parmesan cheese, fresh herbs, salt, and pepper. Mix until just combined—do not overmix.
  5. Preheat & Prep Dish: Preheat your oven to 375°F (190°C). Spread about 1 1/2 cups of the finished tomato ragù across the bottom of a 9x13 inch baking dish, ensuring it’s evenly coated.
  6. Stuff the Shells: Carefully take each cooked shell and gently fill it with a generous spoonful of the beef and ricotta mixture. Arrange the stuffed shells snugly in a single layer over the sauce in the baking dish.
  7. Final Topping & Bake: Pour the remaining tomato sauce evenly over the filled shells. Sprinkle the shredded mozzarella cheese evenly over the top, followed by a light dusting of extra Parmesan.
  8. Bake: Cover the dish tightly with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden brown and bubbly and the sauce is piping hot throughout.
  9. Rest and Serve: Let the dish rest for 10 minutes before serving. Garnish with fresh basil.