Ricotta Stuffed Shells

1: Heat olive oil in a medium saucepan and add the diced onion. Cook for about 3 minutes until softened.

2: Add the Butcher Blend ground beef block and break it up as it cooks. Cook until browned, then pour in the tomato sauce and let it simmer for 20 minutes.

3: Bring a large pot of salted water to a boil and cook the shells for 9-12 minutes, or until al dente. Drain and set aside.

4: In a large bowl, combine ricotta, egg, Italian seasoning, salt, Parmesan cheese, and mozzarella cheese. Mix well.

5: Preheat the oven to 400ºF. In a 9x13-inch baking dish, layer the bottom with the bolognese sauce.

6: Use a spoon or piping bag to fill the shells with the ricotta mixture, then place them in the baking dish on top of the sauce. Repeat until all shells are filled.

7: Top the shells with the remaining bolognese sauce and shredded mozzarella cheese.

8: Bake for 25-30 minutes, until golden brown.

9: Finish with fresh parsley and extra Parmesan cheese on top before serving.