Creamy Beef Ricotta Pasta (Print Version)
# Ingredients:
→ Base
01 -
20 jumbo pasta shells
→ Filling
02 -
1 cup ricotta cheese
03 -
1 lb ground beef, lean
04 -
Salt and black pepper, adjust to liking
05 -
1 tsp oregano, dried
06 -
½ cup Pecorino Romano, grated
07 -
2 minced garlic cloves
08 -
1 ½ cups mozzarella cheese, shredded (separate ½ cup for later)
09 -
1 large egg, whisked briefly
→ Sauce & Topping
10 -
A handful of fresh parsley, chopped for decoration
11 -
2 ½ cups tomato sauce with basil
# Instructions:
01 -
Set your oven to 375°F (190°C) before you start.
02 -
Boil your pasta shells in salty water until just tender. Drain and let them cool off for a bit.
03 -
In a skillet, brown your beef together with minced garlic and oregano until it smells delicious. Set it aside.
04 -
Combine the beef once it's cooled with ricotta, 1 cup mozzarella, egg, Pecorino Romano, and some salt and pepper. Mix until it's all combined.
05 -
In a baking dish, spread about a cup of sauce across the bottom. Fill the cooled pasta shells using your beef mixture, then nestle them neatly into the dish.
06 -
Cover the shells with the rest of the sauce, sprinkle the leftover mozzarella on top, and cover with foil. Bake for 25 minutes, uncover it, and bake for another 10 minutes until bubbly.
# Notes:
01 -
Great for a cozy dinner with loved ones
02 -
Can be prepped earlier and stored in the fridge before cooking