Beef Cheese Pasta (Print Version)

# Ingredients:

01 - 20 large pasta shells.
02 - 1 pound of lean ground beef.
03 - 1 cup ricotta cheese.
04 - 1 beaten egg.
05 - 1½ cups shredded mozzarella.
06 - ½ cup grated Pecorino Romano.
07 - 2½ cups basil tomato sauce.
08 - 2 minced garlic cloves.
09 - 1 teaspoon dried oregano.
10 - Salt and pepper to your liking.
11 - Chopped fresh parsley for garnish.

# Instructions:

01 - Set the oven to 375°F and let it heat up.
02 - Boil the pasta shells in salted water until they're slightly firm. Drain them and set aside.
03 - In a skillet, sauté the beef with garlic and oregano until browned. Remove it from the heat.
04 - Combine the cooked beef with ricotta, 1 cup mozzarella, Pecorino Romano, egg, salt, and pepper in a bowl.
05 - Pour 1 cup of the tomato sauce into an oven-safe dish, then fill each shell with the prepared mixture. Lay them side by side in the dish.
06 - Cover the stuffed shells with the leftover sauce and sprinkle the remaining mozzarella on top.
07 - Keep the dish covered and bake for 25 minutes. Uncover and bake another 10 minutes until the cheese is bubbly and golden.
08 - Add a sprinkle of fresh parsley on top and enjoy while it's hot.

# Notes:

01 - This classic Italian dish is perfect for sharing with family.
02 - You can stuff the pasta in advance and bake it when you're ready to eat.

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