LASAGNA SHELLS RECIPES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Fill a large pot with lightly-salted water and bring to a rolling boil; stir in the shell pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has nearly cooked through but still very firm to the bite, about 5 minutes. Drain well and rinse with cold water.
• While the shells are cooking, heat a large skillet over medium-high heat; cook and stir the beef and onion in the hot skillet until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; stir in the tomato paste, tomato sauce, salt, oregano, and garlic powder. Bring to a simmer and cook for 5 minutes. Spread half of the sauce into a 9x13-inch baking dish.
• Beat the eggs in a mixing bowl. Stir in the cottage cheese, 3/4 of the mozzarella cheese, Parmesan cheese, parsley, salt, and pepper. Spoon the cheese mixture into the shells and set them into the prepared baking dish. Once all the shells have been filled, pour the remaining meat sauce over the shells and sprinkle with the remaining mozzarella cheese.
• Bake in the preheated oven until the shells are hot in the center and the mozzarella cheese is melted and bubbly, 25 to 30 minutes.

Steps:

• Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain., Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally., In a small bowl, mix egg, ricotta cheese and remaining 1/4 cup parsley and 1/4 teaspoon salt., Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. Layer with 3 noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full)., Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.