Ingredients:
- 20 large pasta shells
- 1 lb lean ground beef
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese (divided)
- ½ cup grated Pecorino Romano cheese
- 1 large egg (beaten)
- 2 ½ cups tomato basil sauce
- 1 tsp dried oregano
- 2 cloves garlic (minced)
- Salt and black pepper (to taste)
- Fresh parsley (chopped, for garnish)
Instructions:
- Preheat Oven: Set your oven to 375°F (190°C).
- Cook Pasta: Boil the pasta shells in salted water until al dente. Drain and let them cool slightly.
- Prepare Filling: In a skillet, brown the ground beef. Add minced garlic and oregano, cooking until fragrant. Remove from heat and let it cool.
- Mix Filling: Combine the cooled beef with ricotta, 1 cup mozzarella, Pecorino Romano, beaten egg, salt, and pepper in a bowl.
- Assemble: Spread 1 cup of tomato basil sauce on the bottom of a baking dish. Fill each pasta shell with the beef and cheese mixture, placing them snugly in the dish.
- Top and Bake: Pour the remaining sauce over the shells and sprinkle the remaining ½ cup of mozzarella on top. Cover 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.
- Serve: Let it cool slightly, garnish with parsley, and serve warm.
Pair it with garlic bread or a fresh salad for a complete meal. Enjoy the cheesy, savory goodness! 🍝
Let me know if you’d like tips on customizing this recipe!