Cheesy Beef and Tomato Stuffed Pasta Shells

1Preheat your oven to 350°F (175°C).

2In a large skillet over medium heat, add the ground beef (1 pound) and diced onion (1 medium). Cook until the beef is browned and the onion is translucent, about 5-7 minutes. Drain any excess fat.

3Stir in the diced tomatoes (with their juice) and fried onions (1 cup). Season with salt and pepper to taste. Let the mixture simmer for about 5 minutes to combine the flavors.

4While the beef mixture is simmering, bring a large pot of salted water to a boil. Add the pasta shells (12 large) and cook according to package instructions until al dente. Drain and set aside.

5In a large mixing bowl, combine the beef and tomato mixture with half of the shredded cheese (1 cup). Mix well.

6Stuff each cooked pasta shell with the beef and cheese mixture, placing them in a greased baking dish as you go.

7Once all the shells are stuffed, sprinkle the remaining shredded cheese (1 cup) on top of the shells.

8Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

9Remove from the oven and let cool for a few minutes before serving.