Ingredients
- 20 large pasta shells – These jumbo shells are perfect for holding the delicious filling.
- 1 lb lean ground beef – Adds rich, savory flavor and protein.
- 1 cup ricotta cheese – Creates a creamy, smooth texture in the filling.
- 1 ½ cups shredded mozzarella cheese, divided – Provides a gooey, melty topping.
- ½ cup grated Pecorino Romano cheese – Adds a slightly salty, nutty depth of flavor.
- 1 large egg, beaten – Helps bind the filling together.
- 2 ½ cups tomato basil sauce – A rich, tangy tomato sauce that ties everything together.
- 1 teaspoon dried oregano – Adds an earthy, aromatic touch.
- 2 cloves garlic, minced – Enhances the filling with a warm, savory flavor.
- Salt and black pepper, to taste – Essential for bringing out all the flavors.
- Fresh parsley, chopped (for garnish) – Adds a pop of color and freshness.
Instructions
Step 1: Preheat and Prepare the Oven
Preheat your oven to 375°F (190°C). This ensures an even cooking temperature so the cheese melts properly and the sauce heats through.
Step 2: Cook the Pasta Shells
Bring a large pot of salted water to a boil. Add the pasta shells and cook them until they are al dente—soft but still firm enough to hold their shape. This usually takes about 8 to 10 minutes. Drain the pasta and rinse it under cold water to stop the cooking process and prevent sticking. Set the shells aside on a plate or tray to cool slightly.
Step 3: Cook the Beef Mixture
In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spatula as it cooks. Once the meat is fully cooked, add the minced garlic and oregano. Stir for about a minute until the garlic becomes fragrant. Remove the pan from the heat and let the mixture cool slightly.
Step 4: Prepare the Cheese Filling
In a mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, grated Pecorino Romano, and the beaten egg. Season with salt and black pepper to taste. Add the cooled beef mixture and stir until everything is well combined.
Step 5: Assemble the Dish
Spread 1 cup of tomato basil sauce on the bottom of a large baking dish. This prevents the pasta from sticking and adds flavor.
Take a cooled pasta shell and gently spoon the beef and cheese mixture inside, filling it generously. Place the stuffed shell in the baking dish. Repeat this process until all shells are filled and arranged snugly in the dish.
Pour the remaining tomato basil sauce evenly over the shells. Sprinkle the remaining ½ cup of shredded mozzarella on top.
Step 6: Bake the Stuffed Shells
Cover the dish with foil and bake for 25 minutes. This allows the flavors to meld and the cheese to melt beautifully.
After 25 minutes, remove the foil and bake for another 10 minutes or until the cheese on top is bubbly and golden brown.
Step 7: Garnish and Serve
Once the shells are done baking, let them cool for about 5 minutes before serving. Garnish with freshly chopped parsley for a fresh, vibrant finish.
Notes
- Don’t overcook the pasta shells – They will continue cooking in the oven, so keeping them slightly firm after boiling prevents them from becoming too soft.
- Cool the beef mixture before mixing it with ricotta – If the beef is too hot, it can cause the cheese to melt too early and the egg to scramble.
- Use a spoon or piping bag to fill the shells – A small spoon works well, but if you want a neater and quicker method, fill a plastic sandwich bag with the mixture, snip off a corner, and pipe it into each shell.
- Check for doneness – The stuffed shells are ready when the cheese on top is fully melted and slightly golden. If unsure, insert a knife into a shell—if the filling is hot and gooey, it’s done.
- Prep Time: 20 minutes
- Cook Time: 35 Minutes