Creamy Ricotta Beef Stuffed Shells Pasta 🍝
Ingredients:
20 large pasta shells
1 lb lean ground beef
1 cup ricotta cheese
1 ½ cups mozzarella cheese, shredded (divided)
½ cup Pecorino Romano cheese, grated
1 large egg, lightly beaten
2 ½ cups tomato basil sauce
1 teaspoon dried oregano
2 cloves garlic, finely minced
Salt and black pepper, to taste
Fresh parsley, finely chopped (for garnish)
Instructions:
Preheat Oven: Set the oven temperature to 375°F (190°C).
Cook Pasta: In a pot of boiling salted water, cook pasta shells until al dente. Drain and reserve.
Prepare Filling: Using a skillet over medium heat, cook the ground beef until browned. Stir in garlic and oregano, cooking until aromatic. Let the mixture cool briefly. In a bowl, combine the beef, ricotta, one cup of mozzarella, Pecorino Romano, the egg, and seasonings. Stir thoroughly to integrate.
Stuff and Assemble: In a baking dish, lay down a cup of tomato basil sauce. Stuff each shell with the meat-cheese mixture and place in the dish. Cover with remaining sauce and sprinkle with half a cup of mozzarella.
Bake: Cover with foil and bake for 25 minutes. Uncover and continue baking for 10 more minutes, or until cheese is golden.
Serve: Enhance with a sprinkle of fresh parsley. Serve hot.
Prep Time: 20 mins | Total Time: 55 mins | Servings: 6
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