This is definitely one of my all time favorite dinners. It just has such a fresh taste. That's a nice change of pace once in awhile in the middle of winter. Filling the shells takes a little hands-on time, but it is well worth it. We devour them!
12 oz. dried jumbo pasta shells (about 35)
3 T olive oil
1 1/2 lbs. ground beef
2 garlic cloves, peeled and crushed
2 (28) oz cans whole tomatoes
1 (15) oz carton whole milk ricotta cheese
1 1/3 cups grated or shredded Parmigiano-Reggiano cheese
Preheat oven to 350. Cook pasta shells as directed on box. Meanwhile in a large skillet heat 1 T olive oil. Add beef and 1 garlic clove. Season with salt and pepper. Cook until no pink remains and transfer to bowl, set aside. For tomatoe sauce, in a second skillet, over low heat, combine remaining olive oil, remaining garlic, and undrained tomatoes. Bring to a simmer and cook for 15-20 minutes, until somewhat thickened, breaking up the tomatoes with the back of a spoon. Stir 1 1/2 cups of tomato mixture into ground beef, add ricotta and 2/3 cup of cheese. Stir until combined. Spoon 1 1/2 cups tomato sauce into 3-quart casserole dish. Fill each pasta shell with about 1 T of meat and cheese mixture. Arrange shells in baking dish. Spoon remaining tomato sauce over shells and sprinkle with remaining 2/3 cup cheese. Bake for 30 minutes.