Ingredients
1 pound ground beef2/3 cup chopped onion2 cups water2 cans (6 ounces each) tomato paste1 tablespoon beef bouillon granules1-1/2 teaspoons dried oregano1 carton (15 ounces) ricotta cheese2 cups shredded part-skim mozzarella cheese, divided1/2 cup grated Parmesan cheese1 large egg, lightly beaten24 jumbo pasta shells, cooked and drained
Preparation
In a large skillet, cook beef and onion over medium heat until the meat is no longer pink, breaking meat into crumbles; drain. Stir in the water, tomato paste, bouillon and oregano. Cover and simmer for 30 minutes.
Meanwhile, in a large bowl, combine the ricotta cheese, 1 cup mozzarella, Parmesan cheese and egg. Stuff shells with the cheese mixture.
Arrange shells in a greased shallow 3-qt. or 13x9-in. baking dish. Spoon meat sauce over shells. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake until cheese is melted, 3-5 minutes longer.
