Ricotta Beef Pasta Shells (Print Version)
# Ingredients:
01 -
20 jumbo-sized pasta shells.
02 -
1 pound of ground beef, lean.
03 -
1 cup of creamy ricotta cheese.
04 -
1 ½ cups of mozzarella cheese, shredded (divided).
05 -
½ cup of Pecorino Romano, finely grated.
06 -
1 large egg, lightly whisked.
07 -
2 ½ cups of tomato basil pasta sauce.
08 -
1 teaspoon oregano, dried.
09 -
2 minced garlic cloves.
10 -
Salt and ground black pepper, adjusted to taste.
11 -
Fresh parsley, chopped for topping.
# Instructions:
01 -
Set your oven to 375°F (190°C) and let it warm up.
02 -
Cook the pasta shells in salty water until they're just tender. Drain them and let sit for a bit until cool enough to handle.
03 -
Use a skillet on medium heat to cook the ground beef until it's browned. Toss in the garlic and oregano, cook until it smells amazing, then take it off the stove and let it sit to cool.
04 -
In a large bowl, mix together the cooled beef, ricotta, 1 cup of shredded mozzarella, Pecorino Romano, the egg, and season with some salt and pepper. Stir until it's all combined.
05 -
Pour 1 cup of the tomato basil sauce across the base of your baking dish.
06 -
Fill each pasta shell with the cheese and beef mixture. Place them snugly into the baking dish.
07 -
Pour the rest of the tomato sauce over the stuffed shells. Sprinkle the remaining ½ cup of mozzarella on top.
08 -
Cover the dish with foil and bake for 25 minutes. Take off the foil and bake again for another 10 minutes or until the cheese gets bubbly and golden.
09 -
Sprinkle fresh parsley over the top and serve nice and warm.
# Notes:
01 -
This makes for a warming and satisfying dinner, perfect for family meals or special evenings.
02 -
For a lighter version, use ground turkey instead of beef and tweak the seasonings to match the milder flavor.