Instructions:
1οΈβ£ Preheat the Oven:
π₯ Set oven to 375Β°F (190Β°C).
2οΈβ£ Cook the Pasta:
Boil the pasta shells in salted water until al dente π. Drain and let cool slightly.
3οΈβ£ Prepare the Filling:
In a skillet, brown the ground beef over medium heat π₯©. Add minced garlic π§ and dried oregano πΏ, cooking until fragrant. Remove from heat and let cool slightly.
In a mixing bowl, combine the cooked beef, ricotta cheese π§, 1 cup of shredded mozzarella π§, Pecorino Romano π§, beaten egg π₯, salt π§, and black pepper πΆοΈ. Mix until well combined.
4οΈβ£ Stuff the Shells & Assemble:
Spread 1 cup of tomato basil sauce π
on the bottom of a baking dish. Fill each pasta shell with the beef and cheese mixture and arrange them snugly in the dish.
Pour the remaining tomato basil sauce over the stuffed shells and sprinkle with the remaining Β½ cup of mozzarella π§.
5οΈβ£ Bake:
Cover the dish with aluminum foil and bake for 25 minutes β±οΈ. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly β¨.
6οΈβ£ Serve:
Let the dish cool slightly, garnish with chopped fresh parsley πΏ, and serve warm.
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