By Sarah Honadel of Huntress View
When it comes to cooking, I look for easy and delicious. I don’t like spending hours in the kitchen. And I definitely don’t like buying special ingredients just for one recipe.
Serves 5 (3 shells each)
Prep Time: 20 minutes
Cook Time: 30 minutes
INGREDIENTS:
15 jumbo shells
1 lb ground elk (or other meat)
2 cups whole milk ricotta
2 tsp basil
2 tsp Italian seasoning
2 tsp oregano
1 tsp garlic
2 tbsp parmesan cheese
1 jar spaghetti sauce
1 cup shredded mozzarella cheese
DIRECTIONS:
– Preheat oven to 350°.
– In large pot, bring 4 cups water to a rolling boil. Place shells in boiling water and reduce heat to medium. Add a teaspoon of salt to prevent shells from sticking together. Cook for 10 minutes.
Tip! If you boil too hard, the shells will tear.
– Brown 1 lb ground meat in skillet.
– While shells and meat are cooking, mix together ricotta, basil, Italian seasoning, oregano, garlic and parmesan cheese.
– Drain meat. Mix in jar of spaghetti sauce, reserving ½ cup for later. Simmer meat sauce on low.
– Drain shells. Spread remaining ½ cup spaghetti sauce in the bottom of casserole dish.
– Carefully fill shells with ricotta cheese mixture and place shells in casserole dish.
Tip! To make filling easier, use a pasta spoon to hold the shells.
– Pour meat sauce over shells. Sprinkle shredded mozzarella and some basil on top.
– Bake covered at 350° for 30 minutes.
– Serve with garlic bread, salad or soup.
