Meaty Stuffed Shells (with Carrots!)

Beefy, cheesy stuffed shells scented with herbs and studded with carrots! Why carrots? Because their subtle sweetness partners perfectly with the tangy tomato sauce. And, although I'm not a fan of "sneaking" vegetables into dinner, this is a great way to do it!

Adding carrots is also a great way to stretch a pound of ground beef. And it doesn't take much, just one cup of diced carrots - which could mean 1 large or 2 medium.

The tomato sauce in this recipe does double duty - it's used both in the beef filling and as a topping for stuffed shells. It's a simple medley of canned tomato sauce, oregano, basil, and salt and pepper to taste. If you want a little heat, add about 1/2 teaspoon of crushed red pepper flakes.

If you want to prep ahead, it's super easy and a great idea (who doesn't love knowing there's a casserole in the fridge or freezer?). Prepare the stuffed shells as directed below (just don't bake them). Cover with plastic wrap and refrigerate for up to 2 days. You can also freeze for up to 3 months. Remove the baking dish from the refrigerator 30 minutes before baking and replace the plastic wrap with foil. When starting with frozen stuffed shells, thaw the shells overnight in the refrigerator, then remove the dish from the fridge 30 minutes before baking (and replace the plastic wrap with foil).

Depending on the brand of pasta shells you buy, you might end up with a few, unstuffed shells leftover. Don't toss them! Save them for something else - like lunches during the week. The tender shells make great vessels for chicken salad, tuna salad, and mixed vegetable salads. You can also slice up the shells and make pasta salad with a nice Italian or balsamic vinaigrette.

Meaty Stuffed Shells with Carrots!

12 ounces jumbo shells pasta
28-ounce can tomato sauce
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
Salt and ground black pepper
1 tablespoon olive oil
1 cup diced carrots (if you want to "hide" the carrots, chop them up pretty small)
1/2 cup diced white onion
2 cloves garlic, minced
1 pound lean ground beef
1/4 cup grated parmesan cheese, plus more for sprinkling over the finished shells
1 cup shredded mozzarella cheese
Fresh basil leaves for serving, optional

Preheat the oven to 350 degrees.
Cook the shells according to the package directions. Drain and arrange the shells on a large piece of foil (this prevents them from sticking).
Meanwhile, in a medium saucepan, combine the tomato sauce, 1/2 teaspoon of the oregano, 1/2 teaspoon of the basil and salt and pepper to taste. Set the pan over medium heat and bring to a simmer. Reduce the heat to low. Simmer the sauce while you cook the beef.
Heat the oil in a large skillet over medium heat. Add the carrots, onion and garlic and cook for 3 minutes, until soft and golden, stirring frequently. Add the beef and cook until browned, breaking up the meat as it cooks. Add the remaining teaspoon of oregano and basil and season with salt and pepper (about 1/2 teaspoon salt and 1/4 teaspoon pepper). Add about 2 cups of the tomato sauce and bring to a simmer. Reduce the heat to low and simmer for 10 minutes. Stir in the 1/4 cup of parmesan cheese and remove the pan from the heat.
Pour about 1/2 cup of the sauce in the bottom of a shallow baking dish (you just need to lightly coat the bottom of the pan so the shells don't stick; reserve most of the sauce for the top). Stuff the shells with the beef mixture and arrange them in the pan (arrange the shells however you want; I like to arrange them on a slight angle so I can jam them into the corners!). Spoon the remaining sauce over top. Top with the mozzarella cheese. Sprinkle the top with a little more parmesan cheese (about 1 tablespoon). Cover with foil and bake for 15 minutes. Uncover and bake for 5 to 10 more minutes, until the cheese melts. Serve with fresh basil leaves on top if desired.

Serves 4