Description
Large pasta shells filled with a savory mix of beef and ricotta, baked with tomato sauce and cheese.
Ingredients
- 20 Large Pasta Shells
- 1 lb Lean Ground Beef
- 1 cup Ricotta Cheese
- 1 ½ cups Shredded Mozzarella
- ½ cup Grated Pecorino Romano
- 1 Large Egg, beaten
- 2 ½ cups Tomato Basil Sauce
- 1 tsp Dried Oregano
- 2 cloves Garlic, minced
- Salt and Black Pepper, to taste
- Fresh Parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Boil the pasta shells in salted water until al dente. Drain and set aside to cool slightly.
- In a skillet, brown the ground beef over medium heat. Add garlic and oregano, cooking until fragrant. Remove from heat.
- In a mixing bowl, combine the beef with ricotta, beaten egg, salt, and pepper.
- Stuff each pasta shell with the filling and place them in a baking dish.
- Pour the tomato basil sauce over the stuffed shells.
- Sprinkle with shredded mozzarella and grated pecorino.
- Bake for 25-30 minutes until cheese is bubbly and golden.
- Garnish with fresh parsley before serving.
Notes
Do not overcook the shells. They must hold the filling. Let the shells cool a bit so the cheese filling will not melt out.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian