Description
Delight in the comfort of creamy, cheesy stuffed pasta shells. This dish brings together the savory flavors of ground beef, three types of cheese, and fresh spinach, baked to perfection. Perfect for any occasion or family gathering, it’s a surefire way to satisfy and impress.
Ingredients
– 20 large pasta shells
– 1 lb lean ground beef
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese, divided
– 1 cup grated Pecorino Romano cheese
– 1 large egg, beaten
– 2 cups tomato basil sauce
– 1 cup fresh spinach, chopped
– 1 tsp dried oregano
– 2 cloves garlic, minced
– Salt and black pepper, to taste
– Fresh basil, chopped for garnish
Instructions
Preheat Oven: Start by preheating your oven to 375°F (190°C).
Cook Pasta: Boil the pasta shells in salted water until they are al dente. Drain and set them aside.
Prepare Filling: In a skillet over medium heat, brown the ground beef. Add the garlic, oregano, and spinach, cooking until the spinach wilts and the aroma is inviting. Allow the mixture to cool slightly. In a bowl, combine the beef mixture with ricotta, 1/2 cup mozzarella, Pecorino Romano, beaten egg, salt, and pepper.
Stuff and Assemble: Spread 1 cup of the tomato basil sauce on the bottom of a baking dish. Fill each cooked pasta shell with the beef and cheese mixture, then place them snugly in the dish. Pour the remaining sauce over the shells and sprinkle with the remaining mozzarella cheese.
Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and continue baking for an additional 10 minutes, or until the cheese is golden and bubbly.
Serve: Garnish with freshly chopped basil and serve warm.
- Prep Time: 25 minutes