Beefy Creamy Stuffed Shells (Print Version)
# Ingredients:
01 -
2 ½ cups tomato and basil sauce.
02 -
½ cup Pecorino Romano cheese, finely grated.
03 -
1 large egg, lightly beaten.
04 -
1 cup creamy ricotta cheese.
05 -
2 cloves of garlic, finely chopped.
06 -
2 tsp dried oregano.
07 -
20 jumbo pasta shells.
08 -
Salt and pepper as preferred.
09 -
1 lb ground beef, lean or regular.
10 -
1 ½ cups mozzarella cheese, shredded (reserve ½ cup for topping).
11 -
Handful of fresh parsley, chopped for garnish.
# Instructions:
01 -
Turn your oven on to 375°F (190°C) to get it warm enough.
02 -
Cook your shells in salty water until just soft but still slightly firm. Drain them and let them cool for a bit.
03 -
In a pan, cook the beef over medium heat until browned, adding the chopped garlic and oregano early to boost the flavor. Once it smells great, take it off the heat to cool down.
04 -
Mix the cooled beef, ricotta, Romano cheese, 1 cup mozzarella, beaten egg, and some salt and pepper in a bowl. Stir until it's all blended.
05 -
Pour a cup of the tomato-basil sauce into a baking dish to cover the bottom.
06 -
Spoon the meat and cheese mix into the cooked shells and place them in the saucy dish.
07 -
Drizzle the rest of the tomato sauce over the shells, then sprinkle the remaining mozzarella cheese over the top evenly.
08 -
Cover the dish with foil and bake for 25 minutes. Uncover it and cook for 10 more minutes until the cheese on top is bubbly and golden.
09 -
Sprinkle freshly chopped parsley on top before serving while still warm.
# Notes:
01 -
This cozy dish is perfect for a hearty meal, ideal for special occasions or family dinners.
02 -
Want to make it lighter? Swap the beef for turkey and adjust the spices to suit the milder flavor.