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Baked Rigatoni

15 minutes of prep; 20 in the oven at 400°

Housemade Manicotti

20 minutes of prep; 30 in the oven at 400°

Jay’s Famous Jumbo Shells

20 minutes of prep, 30 in the oven at 400°

Traditional Lasagna

30 minutes prep, 40 in the oven at 450°

Jay’s Famous Jumbo Shells Jay’s Famous Jumbo Shells Jay’s Famous Jumbo Shells

SERVINGS

6-8 servings.

TIME

20 minutes of prep, 30 in the oven at 400°

Tip from Pasta Jay: You can always add more Pasta Jay’s Marinara to your liking.

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INGREDIENTS

Jar of Pasta Jay’s Classic Marinara
9 jumbo dry pasta shells
16 oz. ricotta cheese
1 TBL dried basil
1 TSP black pepper
8 oz. ground beef
2 cups mozzarella (for ricotta mixture)
1 cup mozzarella (for topping)

PREPARATION

  1. Pre-heat your oven to 400°.
  2. Start by warming your Pasta Jay’s Classic Marinara in a large pot.
  3. Boil your box of dry jumbo shells as per box directions. Cook to al dente.
  4. Place ground beef in a medium-large non-stick pan, over a medium-high heat. Breaking up the ground beef into equal size pieces as it cooks. You’re looking for your meat to brown in color.
  5. In a large mixing bowl, mix together: the ricotta cheese, dried basil, black pepper, 2 cups mozzarella cheese, and browned ground beef.
  6. Fill your pre-cooked pasta shells with your ricotta cheese and meat mixture.
  7. Line your oven safe baking dish with the pre-heated Pasta Jay’s Classic Marinara. Place shells in the dish and top with more marinara. Top with remaining cup of mozzarella cheese.
  8. Bake at 400° for 30 minutes, looking for crispy edges on shells and bubbling marinara sauce.
  9. You can always add more Pasta Jay’s Marinara to your liking.

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