Helper-Style Un-Stuffed Shells and Meat Sauce

by Rachael Ray 3:00 AM, June 20, 2018

Rachael Ray Show

Airing June 20, 2018

This cheesy, meaty pasta dish comes together in no time.


1 tablespoon EVOO – Extra Virgin Olive Oil
2 tablespoons butter
3/4 pound ground beef
Salt and pepper
1 teaspoon dried oregano or marjoram
1 small onion, finely chopped
2 large cloves garlic, chopped
1 can diced or crushed Italian tomatoes
1 cup passata plus a sprinkle of sugar or 1 can tomato sauce
A few leaves bail, torn
1 pound medium pasta shells
1 cup fresh ricotta cheese
1/2 cup grated Parmigiano-Reggiano plus additional to serve
Finely chopped parsley

For the Italian-American salad dressing:
3 tablespoons white wine vinegar
2 tablespoons honey or 1 tablespoon sugar
1 teaspoon dry oregano or marjoram
1/2 teaspoon dried thyme
1 teaspoon granulated garlic
1 teaspoon granulated onion
1/2 teaspoon red pepper flakes
Salt and pepper
1/3 cup olive oil
2 tablespoons finely chopped parsley
2 tablespoons grated cheese (optional)

For the salad: Chopped iceberg lettuce, chopped tomatoes, sliced cucumbers and sliced red onions


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Check back here for the step-by-step instructions after you see Rachael make this recipe on the show.

Serves 4 servings