Beefy, Cheesy Stuffed Shells

So beefy and so cheesy - just the way things should be! The filling for these shells is similar to a classic Bolognese sauce - but my sauce is kicked up with grated parmesan cheese. The nutty parmesan in the filling perfectly complements the mozzarella on top.

Check out the healthy filling: This recipe uses lean ground beef and a handful of other ingredients. No high-fat ricotta-egg mixture stuffed into those shells. The cheese in the filling and on top adds just enough flavor and texture without going overboard on fat and calories. This is a win-win dish for everyone.

Want to prep ahead? The dish can be assembled up to 24 hours before baking. Cover with foil and refrigerate until ready to bake. Bring to room temperature before baking (just set the pan on the counter while the oven preheats).

Beefy, Cheesy Stuffed Shells

8 ounces jumbo pasta shells
1 pound lean ground beef
1 teaspoon oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cups tomato sauce of choice, divided
1/4 cup grated parmesan or romano cheese
1 cup shredded mozzarella cheese

Preheat the oven to 350 degrees.
Cook the shells according to the package directions (I recommend adding salt to the boiling water). Drain and spread out on a large piece of foil to prevent sticking.

Meanwhile, brown the beef in a large skillet over medium-high heat, breaking up the meat as it cooks. If necessary, drain away any fat from the pan. Add the oregano, onion powder, garlic powder, salt, and pepper and stir to coat. Cook for 1 minute, until the spices are fragrant.

Add 2 cups of the tomato sauce and bring to a simmer. Simmer for 5 minutes, until the mixture thickens and reduces.

Stir in the parmesan cheese.

Pour 1/2 cup of tomato sauce in the bottom of a 9x13-inch baking dish. Spread the sauce out to cover the bottom.

Spoon the beef mixture into the shells and arrange the shells, in a single layer, over the sauce in the baking dish.

Top the shells with the remaining 1/2 cup of sauce and mozzarella cheese.
Cover with foil and bake for 10 minutes. Uncover and bake for 10 more minutes, until the cheese melts.

Serves 4