Lasagna Stuffed Shells

INGREDIENTS

• 1/2 pound Hot Italian Sausage
• 1/2 pound Lean Ground Beef
• 1 box Jumbo Pasta Shells
• 16 ounces Ricotta Cheese
• 1 Egg, beaten
• 2 cups Mozzarella Cheese, shredded
• 1/4 cup grated Parmesan Cheese
• 1 tablespoon Parsley
• 3 cloves of garlic, minced
• 1 tsp onion powder
• 1/4 cup grated Parmigiano-Reggiano cheese
• 1 tsp fresh Thyme, finely chopped
• 1 tsp fresh Oregano, finally chopped

SAUCE

Bertolli Tomato Basil red pasta sauce, 1 jar or homemade sauce, if you have the time

DIRECTIONS

In a large pan brown the ground beef and sausage over medium high heat. Drain and remove from heat. Cook the pasta shells according to the directions on the box (al dente- the shells will continue to cook in the oven). Preheat the over to 375 degrees. 

Mix ricotta cheese, 2 cups mozzarella cheese, Parmesan cheese, parsley, the egg, garlic, onion powder and a pinch of salt in a large bowl. Mix in the cooled meat mixture then mix in 1+ cups of the sauce.

Cover the bottom of your baking dish with 1 cup of  tomato sauce. Fill the pasta shells with the cheesy meat mixture and place in the baking dishes. Sprinkle grated Parmigiano-Reggiano, Thyme and Oregano evenly over top. Bake for 30 minutes or until the cheese begins to turn brown. Warm extra sauce and serve on the side with garlic bread.