You can never go wrong with a little tomato sauce and cheese... and this fun way to jazz up lasagna is all the rage with the kids.
Yields 4 servings | Prep Time: 30 minutes | Cook Time: 15 minutes
20 jumbo pasta shells 1 lb ground chicken or turkey 1 cup shredded mozzarella 1 1/2 cups Herbed Ricotta Cheese 2 1/2 cups Tomato Basil Sauce divided, set aside 1/2 cup Grated Parmesan for topping
Directions
Note: I recommend making the ricotta and tomato sauce prior to beginning the rest of the recipe. 1. Preheat oven to 400° F.
2. Cook the shells according the package directions until al dente. Drain and set aside. 3. Brown the ground meat in a skillet. Drain, return to the skillet and then add the tomato sauce, 1/2 cup at a time, until you reach desired amount of thickness. (This varies from person to person. In our home, it's 2 cups.) Simmer on low for about 5 mins, stirring occasionally. Remove from heat. 4. Use cooking spray or olive oil to grease a 13x9 casserole dish. Coat the bottom of the dish with the remaining 1/2 cup tomato sauce. Assembling: 5. One by one, stuff the cooked shells with ricotta cheese and line them up in the casserole dish. Top with the meat sauce, making sure to cover the shells as much as possible. Top with mozzarella cheese. 6. Cover with foil and bake 15 mins. Additionally, you can remove foil and broil on high for a few minutes to toast the top after baking. Just be sure to keep an eye on it so it doesn't burn. 7. Serve immediately.