Ricotta Beef Shells (Print Version)
# Ingredients:
01 -
20 jumbo pasta shells.
02 -
1 pound of ground beef, lean.
03 -
1 cup of creamy ricotta cheese.
04 -
1 ½ cups mozzarella cheese, shredded (reserve half).
05 -
½ cup Pecorino Romano, grated finely.
06 -
1 beaten large egg.
07 -
2 ½ cups of tomato sauce with basil.
08 -
1 teaspoon oregano, dried.
09 -
2 garlic cloves, finely chopped.
10 -
Salt and pepper for seasoning.
11 -
Freshly chopped parsley to sprinkle on top.
# Instructions:
01 -
Set your oven to 375°F (190°C) to preheat.
02 -
In salted boiling water, cook shells until just tender. Drain and leave them to cool a bit.
03 -
Cook the beef in a pan on medium heat until browned. Stir in garlic and oregano, cook a little longer till fragrant, then take off the heat to cool slightly.
04 -
In a mixing bowl, blend the cooled beef with ricotta, 1 cup of mozzarella, Pecorino Romano, the egg, plus a pinch of salt and pepper. Mix it all together.
05 -
Spoon 1 cup of the tomato sauce evenly onto the base of a baking dish.
06 -
Put the ricotta-beef filling into each cooked shell and arrange them snugly in the dish.
07 -
Pour the remaining 1 ½ cups of sauce over the stuffed shells. Sprinkle the rest of the mozzarella across the top.
08 -
Cover with foil and bake for 25 minutes. Take the foil off, then bake another 10 minutes or till the cheese is bubbly and golden.
09 -
Scatter the parsley on top before serving it warm.
# Notes:
01 -
This is a hearty, feel-good meal that works well for gatherings or special celebrations.
02 -
To lighten things up, swap ground turkey for beef and adjust the spices to suit its flavor.