8 ouncesfresh mozzarella cheese, thinly sliced (shredded mozzarella works too)
Preheat oven to 350 degrees. Bring a large pot of salted water to boil. Cook pasta shells according to package directions until al dente; drain and rinse in cold water. Set aside.
In a large skillet, cook ground beef and onion over medium heat until beef is no longer pink. Add in the minced garlic and cook one minute longer. Use a slotted spoon to remove half of the beef mixture to a large bowl, keeping the remaining beef in the skillet.
To the bowl with the beef, combine the ricotta cheese, parmesan cheese, egg, basil, Italian seasoning, and salt. Set aside.
To the skillet, add two cans of tomatoes and salt and pepper to taste. Bring to a simmer then remove from heat.
Spread about half a cup of the sauce into a 9 x 13 baking dish. Spoon about a tablespoon of the ricotta beef mixture into the pasta shells and place in baking dish. Pour the remaining sauce over the shells and top with sliced mozzarella cheese.
Cover the baking pan with foil and bake for 40 minutes. Uncover; bake for 10 minutes longer or until cheese is melted. Let sit 5 minutes before serving.
This is a great make-ahead dish. Simply assemble, cover, and refrigerate until ready to bake and serve. Allow an additional 5-10 minutes of bake time to reach the correct temperature.
Recipe courtesy of This Delicious House. Sign up for more recipes today at https://thisitaliankitchen.com