Creamy Ricotta & Beef Stuffed Pasta Shells 🍝
Ingredients:
20 jumbo pasta shells
1 lb lean ground beef
1 cup ricotta cheese
1 ½ cups shredded mozzarella cheese, divided
½ cup grated Pecorino Romano cheese
1 large egg, lightly beaten
2 ½ cups tomato basil sauce
1 tsp dried oregano
2 garlic cloves, minced
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions:
- Preheat the Oven: Heat your oven to 375°F (190°C) to prepare for baking.
- Cook the Pasta: Boil the shells in salted water until al dente. Drain well and set aside to cool slightly.
- Make the Filling: In a skillet, cook the ground beef over medium heat until browned. Stir in the minced garlic and oregano until fragrant. Remove from heat and let cool slightly. In a large bowl, mix the beef with ricotta, 1 cup of mozzarella, Pecorino Romano, the beaten egg, salt, and pepper until smooth and well combined.
- Assemble the Dish: Spread 1 cup of
- tomato basil sauce on the bottom of a baking dish. Fill each shell with the beef-cheese mixture and arrange them in the dish. Spoon the remaining sauce over the shells and sprinkle with the rest of the mozzarella cheese.
- Bake to Perfection: Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, until the cheese melts and turns golden brown.
- Serve and Enjoy: Allow to cool for a few minutes. Garnish with fresh parsley and serve warm.
Prep Time: 20 minutes | Total Time: 55 minutes | Serves: 6