Creamy Ricotta Beef Stuffed Shells Pasta

Preheat your oven to 375°F (190°C) to ensure perfect cooking.
2. Cook the Pasta:
In a large pot of salted boiling water, cook the pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.
3. Cook the Beef Mixture:
In a large skillet, brown the ground beef over medium heat until fully cooked and no longer pink.
Add the minced garlic and dried oregano to the beef and cook for another minute until the garlic becomes fragrant.
Remove from heat and let the mixture cool.
4. Prepare the Filling:
In a mixing bowl, combine the cooked beef mixture, ricotta cheese, half of the mozzarella cheese, Pecorino Romano cheese, beaten egg, and a pinch of salt and pepper.
Mix until everything is thoroughly incorporated.
5. Assemble the Shells:
Spread 1 cup of tomato basil sauce at the bottom of a baking dish.
Carefully stuff each pasta shell with the beef and cheese filling and arrange them in the dish.
Drizzle the remaining tomato basil sauce over the stuffed shells and sprinkle the rest of the mozzarella cheese on top.
6. Bake the Stuffed Shells:
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 10 minutes to allow the cheese to brown and bubble.
7. Serve:
Once baked, remove from the oven and let the dish cool for a few minutes.
Garnish with freshly chopped parsley and serve warm.
Serving and Storage Tips