1 tsp Dash’s garlic and herb seasoning (salt free)
1 tsp onion powder
1 black pepper
salt to taste
2 cups of shredded mozzarella and sharp cheddar cheese blend
Directions
Preheat your oven to 400°F (200°C).
Bring a large pot of water to a rolling boil. Add 1 tablespoon of olive oil and 1/2 teaspoon of salt to the water. Add the jumbo pasta shells and cook according to package directions.
Once the shells are done, drain them immediately and rinse thoroughly with cold water. This stops the cooking process and makes them cool and easy to handle for stuffing. Set aside.
In a large skillet, sauté your diced mixed veggies over medium heat until they are semi-soft (about 5-7 minutes). Add the ground beef to the skillet with the softened veggies.
Break up the ground beef and cook until it's fully browned. Season the meat with the seasonings listed above.
If your meat is too greasy, carefully drain any excess grease from the skillet. Stir in the entire jar of Prego pasta sauce, mixing well to combine the meat, veggies, and sauce. Let it simmer gently for a few minutes.
Grab your baking pan (I used my 8x8 inch pan). Spread a thin layer of the meat sauce evenly across the bottom of the pan.
Carefully open each cooled pasta shell and stuff it with the meat sauce. Arrange the stuffed shells in a single layer over the sauce in the pan.
Once the first layer of shells is complete, sprinkle about 1 cup of your shredded cheese blend over them. Then, add another layer of the meat sauce on top of the cheese.
Repeat the stuffing process, adding another layer of stuffed shells on top of the sauce.
Once the second layer of shells is in place, top the entire pan with the remaining 1 cup of shredded cheese blend.
Bake for approximately 20-25 minutes, or until the cheese is melted and slightly browned on top.
Once done, sprinkle parsley over the top (because it makes it cute! ☺️). Serve with salad and garlic bread!
