Creamy Beef & Ricotta Shells (Print Version)
# Ingredients:
→ Base
01 -
20 large pasta shells
→ Filling
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 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 -
Fresh parsley, chopped (for garnish)
# Instructions:
01 -
Preheat oven to 375°F (190°C).
02 -
Cook pasta shells in salted water until al dente. Drain and let cool slightly.
03 -
Brown ground beef with garlic and oregano until fragrant. Remove from heat.
04 -
Mix cooled beef with ricotta, 1 cup mozzarella, Pecorino Romano, beaten egg, salt, and pepper.
05 -
Spread 1 cup sauce in baking dish. Fill shells with beef mixture and arrange in dish.
06 -
Pour remaining sauce over shells, top with remaining mozzarella. Cover and bake 25 minutes, then uncover for 10 minutes until bubbly.
# Notes:
01 -
Perfect for family dinners
02 -
Can be assembled ahead and refrigerated before baking