Description
The Creamy Ricotta Beef Shells Delight offers a splendid fusion of tender pasta, savory beef, and rich cheeses, enveloped in a vibrant tomato basil sauce. This dish stands out as a perfect choice for both family dinners and warm gatherings, delivering comfort and heartiness with every bite.
Ingredients
Scale
- 20 large pasta shells
- 1 lb lean ground beef
- 1 cup ricotta cheese
- 1 rac{1}{2} cups shredded mozzarella cheese, divided
- rac{1}{2} cup grated Pecorino Romano cheese
- 1 large egg, beaten
- 2 rac{1}{2} cups tomato basil sauce
- 1 tsp dried oregano
- 2 garlic cloves, minced
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare for Baking: Preheat your oven to 375°F (190°C).
- Cook Pasta: Boil pasta shells in salted water until al dente. Drain and set aside to cool.
- Cook the Beef: In a skillet, cook the ground beef over medium heat. Once partially cooked, add minced garlic and dried oregano, stirring until the beef is fully cooked and fragrant. Remove from heat and let cool slightly.
- Prepare the Filling: In a bowl, combine the cooled beef, ricotta cheese, 1 cup of mozzarella cheese, Pecorino Romano cheese, beaten egg, salt, and black pepper. Mix well.
- Assemble the Shells: Spread 1 cup of tomato basil sauce in the bottom of a baking dish. Fill each precooked shell with the beef and cheese mixture, and arrange them in the dish.
- Final Touches: Pour the remaining 1 rac{1}{2} cups of tomato basil sauce over the stuffed shells. Sprinkle the remaining rac{1}{2} cup of mozzarella cheese on top.
- Baking: Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes or until the cheese turns golden and bubbly.
- Garnish and Serve: Allow the baked shells to cool slightly, garnish with freshly chopped parsley, and serve warm.
- Prep Time: 20 minutes
- Cook Time: 35 minutes