Creamy Ricotta Beef Stuffed Shells – Cheesy, Hearty, and Oven-Baked Comfort

👨‍🍳 Instructions

1. Preheat the oven: Set to 375°F (190°C).
2. Cook the pasta: Boil the shells in salted water until al dente, then drain and allow to cool slightly for easier handling.
3. Cook the beef: In a skillet over medium heat, brown the ground beef until fully cooked. Add the garlic and oregano, cooking for another minute until fragrant. Remove from heat and let cool slightly.
4. Prepare the filling: In a large mixing bowl, combine the cooked beef with ricotta, 1 cup of mozzarella, Pecorino Romano, the beaten egg, salt, and pepper. Stir until the mixture is well blended.
5. Assemble the dish: Spread 1 cup of tomato basil sauce across the bottom of a baking dish. Fill each cooked pasta shell with the beef and cheese filling, then arrange them snugly in the dish over the sauce.
6. Add sauce and cheese: Pour the remaining tomato basil sauce over the stuffed shells. Sprinkle the remaining ½ cup of mozzarella evenly on top.
7. Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
8. Serve: Let the dish rest for 5–10 minutes. Garnish with chopped parsley and serve warm.

💡 Tips & Variations