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Pasta Italiano

Yield 6 servings


  • 1 (15-ounce) container ricotta cheese
  • 1 large egg, lightly beaten
  • 2 teaspoons garlic powder
  • 14 jumbo pasta shells, cooked
  • 1 pound lean ground beef
  • 1 medium onion, chopped
  • 2 garlic cloves, pressed
  • 1 (28-ounce) can whole tomatoes
  • 1 (8-ounce) package sliced fresh mushrooms
  • 1 tablespoon chopped Italian parsley
  • 1 teaspoon salt
  • 1 teaspoon Italian seasoning
  • 1 (15-ounce) can tomato sauce
  • Grated Parmesan cheese (optional)

How to Make It

  1. Stir together first 3 ingredients. Spoon 2 tablespoonfuls of mixture into each shell. Arrange shells, stuffed side up, into a lightly greased 11- x 7-inch baking dish. Set aside.

  2. Cook beef, onion, and garlic in a large skillet over medium heat 15 minutes, stirring until beef crumbles and is no longer pink; drain.

  3. Stir in tomatoes and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, 10 minutes. Stir in tomato sauce; cook 2 minutes. Pour beef mixture over shells.

  4. Bake at 350° for 15 minutes. Sprinkle with Parmesan cheese, if desired.