Directions:
Preheat Oven:
Preheat your oven to 375°F (190°C).
Cook Pasta:
Boil the pasta shells in salted water until al dente. Drain them well and set aside to cool slightly.
Prepare the Filling:
In a skillet over medium heat, brown the ground beef. Add the minced garlic and dried oregano, stirring until the garlic is fragrant. Remove from heat and allow the mixture to cool slightly.
In a mixing bowl, combine the cooled beef mixture with ricotta cheese, 1 cup of shredded mozzarella cheese, Pecorino Romano, the beaten egg, salt, and pepper. Mix until well blended.
Stuff and Assemble:
Spread 1 cup of the tomato basil sauce on the bottom of a baking dish. Fill each pasta shell with the beef and cheese mixture, arranging them snugly in the baking dish. Pour the remaining tomato basil sauce evenly over the stuffed shells. Sprinkle the remaining ½ cup of mozzarella cheese on top.
Bake:
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
Serve:
Remove from the oven and let the dish cool slightly. Garnish with freshly chopped parsley and serve warm.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Servings: 6
