Creamy Ricotta Beef Stuffed Shells Pasta

Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 375°F (190°C).

Step 2: Cook the Pasta

1. Boil the pasta shells in salted water until al dente.
2. Drain and set aside to cool slightly before filling.

Step 3: Prepare the Beef Mixture

1. In a large skillet over medium heat, brown the ground beef.
2. Add minced garlic and oregano; cook until fragrant.
3. Remove from heat and let cool slightly.

Step 4: Make the Filling

1. In a medium bowl, combine the cooled beef mixture with ricotta, 1 cup mozzarella, Pecorino Romano, beaten egg, salt, and pepper.
2. Mix until evenly combined and creamy.

Step 5: Assemble the Dish

1. Spread 1 cup of tomato basil sauce on the bottom of a baking dish.
2. Fill each pasta shell with the beef and cheese mixture and arrange them snugly in the dish.

Step 6: Add Sauce & Cheese

1. Pour the remaining tomato basil sauce over the stuffed shells.
2. Sprinkle the remaining ½ cup mozzarella cheese evenly on top.

Step 7: Bake

1. Cover the dish with foil and bake for 25 minutes.
2. Remove foil and bake for another 10 minutes, or until the cheese is golden and bubbly.

Step 8: Serve

1. Let it cool slightly, garnish with chopped parsley, and serve warm.

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