Ricotta Beef Shells (Print Version)
Ingredients:
01 -
20 large pasta shells.
02 -
1 lb lean ground beef.
03 -
1 cup ricotta cheese.
04 -
1 ½ cups shredded mozzarella cheese, divided.
05 -
½ cup grated Pecorino Romano cheese.
06 -
1 large egg, beaten.
07 -
2 ½ cups tomato basil sauce.
08 -
1 tsp dried oregano.
09 -
2 cloves garlic, minced.
10 -
Salt and black pepper, to taste.
11 -
Fresh parsley, chopped (for garnish).
Instructions:
01 -
Heat your oven to 375°F (190°C).
02 -
Boil the pasta shells in salted water until al dente. Drain and set aside to cool slightly.
03 -
In a skillet, brown the ground beef over medium heat. Add the minced garlic and oregano, cooking until fragrant. Remove from heat and let cool slightly.
04 -
In a mixing bowl, combine the cooled beef, ricotta cheese, 1 cup of mozzarella cheese, Pecorino Romano cheese, the beaten egg, and season with salt and pepper. Mix well.
05 -
Spread 1 cup of the tomato basil sauce in the bottom of a baking dish. Fill each cooked pasta shell with the beef and ricotta mixture and arrange them in the baking dish. Pour the remaining 1 ½ cups of tomato basil sauce over the stuffed shells.
06 -
Sprinkle the remaining ½ cup of mozzarella cheese over the top of the shells. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
07 -
Garnish the baked shells with freshly chopped parsley and serve warm.
Notes:
01 -
You can substitute ground turkey for a lighter variation.
02 -
Let the beef cool slightly before mixing with the cheese to prevent curdling.