Creamy Ricotta Beef Stuffed Shells Pasta 🍝 A Comfort Classic with a Cheesy Twist!
Ingredients:
20 large pasta shells
1 lb lean ground beef
1 cup ricotta cheese
1½ cups shredded mozzarella, divided
½ cup grated Pecorino Romano
1 large egg, beaten
2½ cups tomato basil sauce
1 tsp dried oregano
2 cloves garlic, minced
Salt & black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions:
Preheat Oven: Heat oven to 375°F (190°C).
Cook Pasta: Boil shells in salted water until al dente. Drain and let cool slightly.
Prepare Filling: In a skillet, brown the ground beef over medium heat. Add garlic and oregano, cooking until fragrant. Let cool slightly, then combine with ricotta, 1 cup mozzarella, Pecorino Romano, beaten egg, salt, and pepper in a bowl.
Stuff and Assemble: Spread 1 cup of tomato basil sauce on the bottom of a baking dish. Stuff each shell with the beef mixture, placing them snugly in the dish. Top with remaining sauce and sprinkle with ½ cup mozzarella.
Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is golden and bubbly.
Serve: Let cool slightly, garnish with parsley, and enjoy warm.
Prep Time: 20 mins | Total Time: 55 mins | Servings: 6