Creamy Ricotta Beef Stuffed Shells Pasta 
Ingredients:
• 20 large pasta shells
• 1 lb (450g) lean ground beef
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 cup ricotta cheese
• 1½ cups shredded mozzarella cheese, divided
• ½ cup grated Pecorino Romano cheese
• 1 large egg, beaten
• 2½ cups tomato basil sauce
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)
Instructions:
1. Preheat Oven: Set to 375°F (190°C).
2. Cook Pasta: Boil shells in salted water until al dente. Drain and let cool slightly.
3. Prepare Beef Mixture: In a skillet over medium heat, brown the ground beef. Add minced garlic and oregano; cook until fragrant. Remove from heat and let cool slightly.
4. Make Filling: In a bowl, combine the cooled beef mixture with ricotta, 1 cup mozzarella, Pecorino Romano, beaten egg, salt, and pepper. Mix until well combined.
5. Assemble Dish: Spread 1 cup of tomato basil sauce on the bottom of a baking dish. Fill each pasta shell with the beef and cheese mixture and place them snugly in the dish.
6. Add Sauce and Cheese: Pour the remaining sauce over the shells and sprinkle the remaining ½ cup of mozzarella on top.
7. Bake: Cover 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 it cool slightly, garnish with chopped parsley, and serve warm.
Servings: 6
Prep Time: 20 minutes
Cook Time: 35 minutes
