Classic Stuffed Shells

This is a fun recipe to make takes a little time and you get a little messy but I don't mind at all :) This is a huge hit with my family they dont last very long the nice thing is this usually makes enough to serve 4 then have leftovers for the next day for lunch! you can add or subtract what you do or don't like, I usually don't do the parsley i just add dried italian seasoning to mine and they are just fine but if you want to use parsley then by all means go right on ahead! I do not have a photo of the last time i made this it slipped my mind to take a photo so here is a stand in one to give you an idea of what the dish looks like ill upload one the next time i make this 

What you will need:

 1 jar (1 lb. 8 oz.) Ragu® Old World Style® Pasta Sauce

1 small tub of  ricotta cheese (ive made this with 4 oz of cream cheese before and it was great so its whatever you prefer or have on hand) 

1 to 2 lbs hamburger 

2 cups shredded mozzarella cheese (about 8 oz.)

1/4 cup grated Parmesan cheese

1 package (12 oz.) jumbo shells pasta, cooked and drained

What to do:

Preheat oven to 350°. Evenly spread 1 cup Pasta Sauce in 13 x 9-inch baking pan; set aside.

Brown off hamburger until done 

Par cook your pasta shells til they are flexible but not limp 

lay out the shells on a cookie sheet to cool so you can handle them 

Combine a 1/4 cup of the sauce the cheese (save some shredded for the top) and the hamburger together

Fill shells with cheese mixture, then arrange in baking pan.

 Evenly top with remaining Pasta Sauce. 

Add remaining  shredded cheese to the top 

Bake 45 minutes or until sauce is bubbling.

ENJOY!