Stuffed Shells

I grew up eating stuffed shells from Armand's.  I've also been making my own for years.  Here is a spin from Donatella Arpaia.  I found it in the latest issue of Better Homes and Gardens.  I've never had stuffed shells with meat in the stuffing but am willing to try almost anything.

12oz. dried jumbo pasta shells
3 tbsp. extra virgin olive oil
1 1/2lbs. lean ground beef
2 garlic cloves, peeled and crushed
1 28oz. cans peeled San Marzano tomatoes or whole tomatoes
1 15oz. carton whole milk ricotta cheese
11/3 C grated or finely shredded Parmigiano-Reggiano cheese

Preheat oven to 350 degrees.  Lightly oil a 15x10x1 inch baking sheet and a 3 quart oval or rectangular baking dish.

Bring a large pot of water with 1 tbsp. salt to a boil.  Add shells and cook just until slightly tender, about 4 to 5 minutes.  Drain pasta and spread in a single layer on baking sheet so they don't stick together.

In a large skillet, heat 1 tbsp. of the olive oil over medium heat.  Add beef and 1 clove of garlic.  Season with salt and pepper.  Cook and stir 6 to 8 minutes until no pink remains.  Transfer to bowl and set aside.

For tomato sauce, in a second skillet over low heat, combine remaining oilive oil, remaining garlic, and undrained tomatoes.  Season with salt and pepper.  Bring to a simmer and cook for 15 to 20 minutes until thickened somewhat, breaking up tomatoes with the back of a spoon.

Stir 1 1/2 C. of the tomatoe mixture into ground beef add ricotta and about 2/3 C. of the Parmesan cheese, stir until combined.

Spoon 1 1/2 C tomato sauce into prepared baking dish.  Fill each pasta shell with about 1 tbsp. meat and cheese mixture.  Arrange shells in prepared baking dish.  Spoon remaining sauce over shells then sprinkle with remaining cheese.

Bake about 30 minutes, until filling is heated through and top is golden brown.