Creamy Ricotta Beef Stuffed Shells Pasta
Ingredients:
20 large 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, beaten
2 ½ cups tomato basil sauce
1 teaspoon dried oregano
2 cloves garlic, minced
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:
Preheat the oven to 375°F (190°C).
Cook the pasta shells until al dente according to package instructions. Drain and set aside.
In a skillet over medium heat, brown the ground beef. Add garlic and cook for 1–2 minutes until fragrant. Season with oregano, salt, and pepper. Let cool slightly.
In a bowl, mix ricotta, 1 cup mozzarella, Pecorino Romano, and beaten egg. Fold in the cooked beef.
Spread 1 cup of tomato basil sauce in the bottom of a greased 9x13-inch baking dish.
Fill each shell with the ricotta-beef mixture and arrange over the sauce.
Pour remaining sauce over the stuffed shells and top with the remaining ½ cup mozzarella.
Cover with foil and bake for 25 minutes. Remove foil and bake another 10 minutes, until cheese is melted and bubbly.
Garnish with chopped parsley before serving.
Servings: 4–6
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