One of my “go to” food items to serve for dinner is a pasta dish. Not only is it affordable, but it is also kid friendly. Having three kids, eight years old and under, kid friendly is a plus!
Since Lasagna is always a hit in my house, but I had just made it for dinner a few weeks earlier, I deciced to try this stuffed shell version. I ended up making seven other pans of it for other families in my neighborhood. Each and every family enjoyed it, and my family loved it. The kids thought it was fun because the shells looked like sea shells, haha! My hubby and I enjoyed the leftovers the next day, and they were just as good. This also makes a great freezer meal to pull out on a busy night!
Pasta, meat, sauce, and cheese; how can you go wrong with that combination, right???
- 1 box jumbo pasta shells
- 1 lb ground turkey or beef
- 1 tbsp. Italian seasoning
- 1 tsp onion powder
- 1/2 tsp salt
- 26 oz jar spaghetti sauce
- 1 cup ricotta cheese
- 1/2 cup Parmesan cheese, grated
- 1-2 cups mozzarella cheese, shredded
- Preheat oven to 350.
- Cook pasta shells until al dente, drain and set aside.
- While pasta is cooking, brown meat in a skillet until no longer pink.
- Drain fat.
- Sprinkle the Italian seasoning, onion powder, and salt onto meat and toss to coat evenly.
- Pour in 1/2 the spaghetti sauce, all the Ricotta cheese, and all the Parmesan cheese and mix well.
- Scoop one spoonful of meat sauce into the shells. Add more to each shell if you have leftover meat sauce once shells are filled.
- Pour remaining spaghetti sauce on top of shells.
- Sprinkle mozzarella on top of pan and cover with foil.
- Bake in the oven for about 35 minutes, or until sauce is bubbly! Serve!!