Creamy Ricotta Beef Stuffed Shells (Print Version)
# Ingredients:
01 -
20 large pasta shells.
02 -
1 lb lean ground beef.
03 -
1 cup ricotta cheese.
04 -
1 ½ cups shredded mozzarella cheese, divided.
05 -
½ cup grated Pecorino Romano cheese.
06 -
1 large egg, beaten.
07 -
2 ½ cups tomato basil sauce.
08 -
1 tsp dried oregano.
09 -
2 cloves garlic, minced.
10 -
Salt and black pepper, to taste.
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.
06 -
Fill each cooked pasta shell with the beef and ricotta mixture and arrange them in the baking dish.
07 -
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.
08 -
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.
09 -
Garnish with freshly chopped parsley and serve warm.
# Notes:
01 -
This dish is an indulgent and comforting dinner option, great for family gatherings or special occasions.
02 -
To make this meal even lighter, substitute ground turkey for the beef, adjusting the seasoning to complement the milder meat.