Stuffed Shells (Print Version)
# Ingredients:
01 -
20 large pasta shells: Provides the base for stuffing.
02 -
1 lb lean ground beef: Adds protein and a savory flavor.
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1 cup ricotta cheese: Adds creaminess to the filling.
04 -
1 ½ cups shredded mozzarella cheese, divided: Melts into a gooey, cheesy topping.
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½ cup grated Pecorino Romano cheese: Adds a salty, nutty flavor.
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1 large egg, beaten: Helps bind the filling.
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2 ½ cups tomato basil sauce: Adds a rich, tangy tomato flavor.
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1 tsp dried oregano: Adds an earthy, aromatic flavor.
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2 cloves garlic, minced: Adds a fragrant, savory taste.
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Salt and black pepper, to taste: Enhances overall flavor.
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Fresh parsley, chopped (for garnish): Adds a fresh, herbaceous touch.
# Instructions:
01 -
Preheat the oven to 375°F (190°C).
02 -
Cook pasta shells in salted water until al dente. Drain and set aside to cool slightly.
03 -
In a skillet over medium heat, brown the ground beef. Add minced garlic and oregano, cooking until fragrant. Remove from heat.
04 -
In a bowl, mix the cooled beef with ricotta, 1 cup mozzarella, Pecorino Romano, beaten egg, salt, and pepper.
05 -
Spread 1 cup of tomato basil sauce on the bottom of a baking dish.
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Fill each pasta shell with the beef and cheese mixture, placing them snugly in the dish.
07 -
Pour the remaining sauce over the shells and sprinkle the remaining ½ cup of mozzarella on top.
08 -
Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until cheese is golden and bubbly.
09 -
Let it cool slightly, garnish with chopped parsley, and serve warm.
# Notes:
01 -
Creamy Ricotta Beef Stuffed Shells Pasta combines cheesy, savory flavors with tender pasta shells, making it a comforting and satisfying dish.
02 -
This recipe is ideal for family dinners and is packed with protein and gooey, melted cheese.