Classic Stuffed Shells

Classic Stuffed Shells 1 box jumbo pasta shells 1 pound ground beef 1/2 cup diced onions 1 cup diced green pepper 1 Tablespoon minced garlic 1 - 24 ounce jar marinara sauce salt and pepper, to taste For the Filling 1 - 15 ounce container ricotta cheese 1/2 cup grated Parmesan cheese 3 cups shredded Italian cheese, divided 1 large egg 1 Tablespoon minced garlic 2 Tablespoons minced fresh basil 1/4 teaspoon salt 1/4 teaspoon pepper Preheat oven to 375 degrees. Spray a 9x13 dish with nonstick spray. Cook pasta shells according to box directions. Drain water and place shells on a wire rack so they do not stick together. Cook the ground beef with the onion and peppers until done. Drain grease. Stir in the garlic and sauce. Season to taste with salt and pepper. Spread 1 cup sauce in bottom of prepared dish. Stir together the ricotta, parmesan, 2 cups shredded cheese, egg, basil, and salt and pepper. Fill 24 cooked pasta shells with cheese mixture. Place filled shells in pan. Spoon the remaining meat sauce around the shells. Top with the remaining shredded cheese and cover with foil. Bake 25 minutes, remove foil, and broil 2 minutes. Serve immediately. Notes FREEZER TIPS: Without Sauce: Fill the cooked shells with the cheese mixture. Place the shells on a parchment lined tray and freeze for an hour or two, then place the frozen shells in a freezer bag. To cook, place the frozen shells in a pan with sauce and cheese and bake. They will need to bake about 10-15 minutes longer because they are frozen. With Sauce: Freezing the stuffed shells in sauce is even easier. Make the shells and place them in an aluminum pan with the sauce and cheese. Do not bake it. Cover the pan with a layer of plastic wrap and foil. Freeze for 2-3 months. You can bake it frozen, or you can thaw it overnight in the fridge first. Make sure you remove the inner layer of plastic wrap BEFORE baking. The frozen shells and sauce will need to bake about 50-60 minutes covered, then remove the foil and cook another 10-15 minutes.