Creamy Ricotta Beef Stuffed Shells Pasta

 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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