Creamy Ricotta Beef Stuffed Shells (Print Version)
# Ingredients:
→ Pasta
01 -
20 large pasta shells
→ Filling
02 -
1 lb (450g) lean ground beef
03 -
1 cup (250g) ricotta cheese
04 -
1 large egg, beaten
05 -
2 cloves garlic, minced
06 -
1 tsp dried oregano
07 -
Salt and black pepper, to taste
→ Cheese
08 -
1 ½ cups (170g) shredded mozzarella cheese, divided
09 -
½ cup (50g) grated Pecorino Romano cheese
→ Sauce & Garnish
10 -
2 ½ cups tomato basil sauce
11 -
Fresh parsley, chopped (for garnish)
# Instructions:
01 -
Preheat the oven to 375°F (190°C).
02 -
Boil the pasta shells in salted water until al dente. Drain and set aside to cool slightly.
03 -
In a skillet over medium heat, brown the ground beef. Add the minced garlic and oregano, cooking until fragrant. Remove from heat and let cool.
04 -
In a mixing bowl, combine the cooled beef, ricotta cheese, 1 cup of mozzarella cheese, Pecorino Romano cheese, the beaten egg, and season with salt and pepper. Mix well.
05 -
Spread 1 cup of the tomato basil sauce in the bottom of a baking dish. Fill each cooked pasta shell with the beef and ricotta mixture and arrange them in the baking dish.
06 -
Pour the remaining 1 ½ cups of tomato basil sauce over the stuffed shells. Sprinkle the remaining ½ cup of mozzarella cheese over the top of the shells.
07 -
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes or until the cheese is golden and bubbly.
08 -
Garnish with freshly chopped parsley and serve warm.
# Notes:
01 -
These shells can be assembled ahead of time and refrigerated until ready to bake.
02 -
For best results, don't overcook the pasta shells as they will continue to cook in the oven.