Beef Ricotta Shells (Print Version)

# Ingredients:

01 - 20 pasta shells.
02 - 1 pound of lean ground beef.
03 - 1 cup of ricotta cheese.
04 - 1 ½ cups of shredded mozzarella.
05 - ½ cup of grated Pecorino Romano.
06 - 1 egg, lightly beaten.
07 - 2 ½ cups of tomato basil sauce.
08 - 1 teaspoon of dried oregano.
09 - 2 minced garlic cloves.
10 - Salt and pepper to taste.
11 - Fresh parsley, chopped, for topping.

# Instructions:

01 - Set your oven to 375°F to preheat.
02 - Boil the shells in salted water until slightly firm to the bite, then drain and set aside.
03 - Brown the ground beef in a pan with garlic and oregano. Remove it from heat when fully cooked.
04 - Combine the cooked beef with ricotta, 1 cup of mozzarella, Pecorino Romano, the beaten egg, and some salt and pepper in a bowl.
05 - Spread 1 cup of the tomato sauce across a baking dish. Fill each shell with the beef mixture and arrange them in the dish.
06 - Cover the shells with the remaining sauce and sprinkle the rest of the mozzarella on top.
07 - Bake with foil on for 25 minutes, then remove the foil and bake another 10 minutes until bubbly and golden.
08 - Finish with a sprinkle of parsley and enjoy while warm.

# Notes:

01 - This timeless dish is perfect for family dinners.
02 - You can prepare the pasta ahead and bake it when ready to serve.

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