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) to get it ready for baking.
Cook Pasta: Boil the pasta shells in salted water until they reach an al dente texture. Drain them well and set them aside to cool slightly.
Prepare the Filling: In a skillet over medium heat, brown the ground beef. Add minced garlic and dried oregano, stirring until the garlic becomes fragrant. Remove from heat and allow it to cool a bit. In a bowl, combine the cooled beef mixture with ricotta cheese, 1 cup of mozzarella cheese, Pecorino Romano, the beaten egg, salt, and pepper. Mix until well blended.
Stuff and Assemble: Spread 1 cup of the tomato basil sauce on the bottom of a baking dish. Fill each cooked pasta shell with the beef and cheese mixture, arranging them snugly in the dish. Pour the remaining tomato basil sauce evenly over the shells. Sprinkle the remaining ½ cup of mozzarella cheese on top.
Bake: Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
Serve: Remove from the oven and let it cool slightly. Garnish with freshly chopped parsley and serve warm.
Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 6
