Stuffed Shells with Creamy Tomato Parmesan Sauce

Directions

1. Preheat oven to 350 degrees F.
2. In a large pot bring enough water to a boil to cook shells until al dente, about 7 minutes.
3. Drain without rinsing and set aside to cool.
4. In a large skillet heat oil over medium and add garlic and onion.
5. Cook just until tender, 3 to 5 minutes being careful not to burn garlic.
6. To same skillet add ground beef and cook until no longer pink, about 8 to 10 minutes, season with thyme and salt and pepper to taste.
7. Drain and place in large bowl and set aside.
8. In a small bowl combine ricotta and eggs and whip with fork to mix thoroughly. Set aside.
9. In a medium sauce pan heat butter over medium and add flour.
10. Whisk and cook about 1 to 2 minutes.
11. Slowly pour in milk whisking constantly to prevent lumps from forming.
12. Bring to a boil, reduce heat to low and let simmer until slightly thickened, about 3 minutes.
13. Season sauce with nutmeg, salt and pepper and stir in both parmesan and marinara.
14. Combine ground beef and ricotta mixture and begin stuffing into shells.
15. Place stuffed shells into a greased 9 x 13 baking dish and pour sauce over the top evenly.
16. Sprinkle with mozzarella and bake 35 to 40 minutes, until golden and bubbly.
17. Let rest 5 minutes before serving and garnish with fresh parsley.