Stuffed Shells

2 T. olive oil
¼ cCup finely chopped onion
1 lb. ground beef
pinch salt and pepper

2 T. olive oil
1 small onion, finely chopped
1/2 cup finely chopped pepper
4 cloves garlic, minced
28 oz. can crushed tomatoes
small can tomato sauce
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano
pinch of sugar
1 tsp. basil

1 box large pasta shells

15 oz. ricotta cheese
1/2 cup parmesan cheese
1 1/2 cups mozzarella cheese
1 cup reserved cooked ground beef
1/4 tsp. salt
1/4 tsp. pepper
1 egg, beaten

1/4 cup parmesan cheese
1 1/2 cups shredded mozzarella cheese

Heat oil in large skillet over medium heat. Sauté onions 3-5 minutes until soft. Add ground beef, salt and pepper. Cook until browned. Reserve 1 cup beef mixture for cheese filling. Set aside.

Place oil in another large skillet over medium heat. Sauté onion, peppers and garlic 3-5 minutes. Stir in tomatoes, tomato sauce, salt, pepper, oregano, sugar, and basil leaves. Reduce heat to low and add beef. Simmer for at least 30 minutes.

Cook pasta shells according to package directions. Drain. Place shells on foil sprayed with cooking spray. Spray shells with cooking spray.

Place cheeses, beef, salt, pepper and egg in large bowl. Mix until well combined.

Place a few spoonfuls of meat sauce in bottom of 9x13 baking dish. Spread to coat bottom. Fill each shell with about 2-3 T. filling and line in baking dish. Pour remaining sauce over shells. Sprinkle with parmesan and mozzarella cheeses. Bake 20-25 minutes at 350° or until cheese is melted and sauce is bubbly.

**Recipe from pickypalate.blogspot.com