1 c. chopped onion
1 T. olive oil
1 pound ground beef
3 jars (15 ½ oz each) meatless spaghetti sauce
2 cloves garlic, crushed
1 t. basil
½ t. red pepper flakes
pepper
1 pound pasta shells
1 container (15 ozs) ricotta cheese
1 egg
8 oz mozzarella cheese, shredded
1 c. parmesan cheese
Preheat oven 350 degrees.
Lightly oil 13x9 pan. Saute
onion in oil until tender. Add beef, saute, breaking up large pieces with
wooden spoon, until well browned. Stir
in spaghetti sauce, garlic, basil, red pepper flakes and pepper. Bring to boiling, lower heat and simmer
10-15 minutes, while cooking pasta.
Cook pasta shells according to package directions. Drain.
Combine ricotta and egg in small bowl until well blended. Layer one third of meat mixture in bottom of
prepared pan. Layer half the shells
over the meat, then half the ricotta mixture, half the mozzarella and half the
parmesan. Ladle half the remaining meat
mixture over top. Then layer remaining
shells, ricotta and mozzarella. Spoon
remaining meat mixture over top.
Sprinkle with remaining parmesan.
Bake 45 minutes or until bubbly and lightly browned.