*Mexican Stuffed Shell*






+For the Taco Chunk Sauce:
°1 can 14.5 oz Hunt’s Fire Roasted Diced Tomatoes
°1 can (15 oz) Hunt’s Tomato Sauce
°1 C. chili powder
°1 C. cumin
°1/2 tsp. paprika
°1/2 tsp. garlic powder
°1/2 tsp. sugar
°1/4 tsp. onion powder
°1/4 tsp. coarsely ground black pepper
°1/8 tsp Cayenne
+For the taco meat filling:
°1 lb lean ground beef
°1 C. seasoned salt, I prefer Johnny’s
°1/4 tsp. Cayenne
°1/2 tsp. onion powder
°1 C. chili powder
°1 C. paprika
°1 C. garlic powder
°1 C. cumin
°1 Tbl. cornstarch
°1 Tbl. plain flour
°1 Tbl. dried chopped onion
°1/4 tsp. sugar
°1 cup of water
°1 C. Better Than Beef Base Broth
°1 Tbl. sriracha hot sauce, or your own favorite hot sauce
°1/2 cup thick ricotta, I prefer Galbani Sorrento Whole Milk Ricotta Cheese
Rest of the ingredients:
°18 jumbo pasta shells, I prefer Barilla (they don’t fall apart)
°2 cups (or more) shredded Mexican mixed cheese, I prefer Sargento’s
°pepper rings of your choice, (banana, pepperoncini, green bell, jalapeño, etc.)
oven-roasted grape tomatoes, or sliced ​​fresh
sour cream
finely grated lettuce
sliced ​​black olives
* Methods : 
In a 4-cup measuring pitcher, combine the chunky taco sauce ingredients until well blended. Put aside.
In a large skillet, sauté the ground beef, breaking it up quite finely as you go. Drain grease if necessary.
In a small bowl, combine the dry seasonings for the meat filling. Sprinkle over cooked beef. Stir well.
Sprinkle with water and add the broth and sriracha. Bring to a boil and simmer, stirring as needed, until very thick. Stir in the ricotta. Remove from heat and cover.
Bring a small pot of water to a boil with a small handful of kosher salt, (about 1/2 Tbl.), and boil the shells gently until al dente according to the box.
Spray a 13×9 pan with nonstick spray and pour half the taco sauce over the bottom.
Fill the shells with the meat filling. (This is easy to do if you hold a shell in your hand with the ends pointing toward your fingertips and wrist, then gently press it open.) Place the filled shells in a baking dish with sauce. Drizzle the shells with the remaining sauce. Cover with foil.
Place in a preheated 350º oven and bake for 30 minutes. Remove from oven and top with plenty of Mexican Blend cheese. Garnish each with bell pepper rings and roasted tomatoes if desired. Bake again, uncovered, until cheese is melted, about 10 minutes longer.
To serve, place the shells on the plate, garnish with sour cream, guacamole, finely shredded lettuce and black olives. Serve more hot sauce at the table for those who want an extra kick of heat.
Enjoy !

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