🐚 Cheesy beef stuffed pasta shells

6 servings · prep 15 min · cook 45 min

Ingredients

• 25 jumbo pasta shells
• 2 tbsp olive oil
• 1 onion finely chopped, 3 garlic cloves minced
• 450 g ground beef
• 2 tbsp tomato paste
• 180 g tomato sauce for the filling, 360 ml for the dish
• 120 ml water
• 1 tsp paprika, 1 tsp oregano, 1/2 tsp dried basil
• 180 g ricotta
• 180 g shredded mozzarella
• 25 g grated parmesan
• Salt, black pepper

Method

1. Cook the shells al dente in plenty of salted water, drain and spread them on a tray so they do not stick together.
2. Soften the onion 6 to 7 min in the olive oil, add the garlic for 1 to 2 min.
3. Turn the heat up, add the beef and brown it, breaking it up.
4. Stir in the tomato paste and cook 1 min, then add 180 g tomato sauce, the water and the spices. Simmer uncovered 15 to 20 min, until thickened.
5. Off the heat and once cooled a little, stir in the ricotta, half the mozzarella and the parmesan.
6. Preheat the oven to 180 °C (350 °F) and spread a thin layer of tomato sauce in a 23 × 33 cm dish.
7. Fill each shell with 1 1/2 to 2 tbsp of filling and pack them into the dish.
8. Spoon over the rest of the tomato sauce and scatter with the remaining mozzarella.
9. Cover LOOSELY with foil and bake 25 to 30 min, then uncover and give it 8 to 10 min more to brown the cheese.
10. Scatter with fresh basil or parsley and serve hot.

Adapted from The Cooking Foodie (YouTube)

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