Creamy Ricotta Beef Stuffed Shells (Printable Version)
Tender pasta shells stuffed with savory beef and ricotta, baked with tomato basil sauce and gooey melted cheese.
# Ingredients:
→ Pasta Base
01 -
20 large pasta shells
→ Filling
02 -
1 lb lean ground beef
03 -
1 cup ricotta cheese
04 -
1 cup shredded mozzarella cheese
05 -
½ cup grated Pecorino Romano cheese
06 -
1 large egg, beaten
07 -
2 cloves garlic, minced
08 -
1 tsp dried oregano
09 -
Salt and black pepper, to taste
→ Sauce & Topping
10 -
2 ½ cups tomato basil sauce
11 -
½ cup shredded mozzarella cheese
12 -
Fresh parsley, chopped (for garnish)
# Steps:
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.
06 -
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 -
This dish combines cheesy, savory flavors with tender pasta shells, making it a comforting and satisfying meal.
02 -
Ideal for family dinners and packed with protein and gooey, melted cheese.