CREAMY RICOTTA BEEF STUFFED SHELLS PASTA

Instructions: 

1. Preheat Oven: Heat your oven to 375°F (190°C). 

1. Cook Pasta: Boil the pasta shells in salted water until they are al dente. Drain and set aside to cool slightly. 

1. Prepare Filling: In a skillet, brown the ground beef over medium heat. Add the minced garlic and oregano, cooking until fragrant. Remove from heat and let cool slightly. 

1. Mix Filling: In a mixing bowl, combine the cooled beef, ricotta cheese, 1 cup of mozzarella cheese, Pecorino Romano cheese, the beaten egg, and season with salt and pepper. Mix well. 

1. Stuff and Assemble: Spread 1 cup of the tomato basil sauce in the bottom of a baking dish. Fill each cooked pasta shell with the beef and ricotta mixture and arrange them in the baking dish. Pour the remaining 1 ½ cups of tomato basil sauce over the stuffed shells. 

1. Bake: Sprinkle the remaining ½ cup of mozzarella cheese over the top of the shells. Cover the dish with foil and bake for 25 minutes. Remove the foil and continue to bake for an additional 10 minutes, or until the cheese is golden and bubbly. 

1. Serve: Garnish the baked shells with freshly chopped parsley. Serve warm and enjoy the rich, comforting flavors.