Creamy Ricotta Beef Stuffed Shells Pasta
A comforting Italian-inspired dish with flavorful beef, creamy ricotta, and melty cheese.
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)
Directions:
1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat, then stir in minced garlic, salt, and black pepper. Remove from heat and let cool slightly.
3. In a mixing bowl, combine the ricotta cheese, 1 cup of mozzarella, Pecorino Romano, egg, oregano, and beef mixture until well blended.
4. Cook the pasta shells according to package directions until al dente. Drain and let cool slightly.
5. Spread 1 cup of the tomato basil sauce on the bottom of the baking dish. Stuff each shell with the beef and ricotta mixture, and arrange in the dish.
6. Pour the remaining tomato basil sauce over the stuffed shells, then sprinkle with the remaining mozzarella.
7. Cover with foil and bake for 25 minutes. Uncover and bake for an additional 10-15 minutes, until cheese is bubbly and golden.
8. Garnish with fresh parsley before serving.
Prep Time: 20 minutes | Cooking Time: 35-40 minutes | Total Time: 55-60 minutes
Servings: 4-5 | Calories: 450 kcal per serving
