Beef- Stuffed Shells with Delicate Ricotta Filling
constituents
12 jumbo pasta shells
1 lb ground beef
1 mug ricotta rubbish
1 mug marinara sauce
1 mug mozzarella rubbish, tattered
/ 2 mug Parmesan rubbish, grated
egg
1 tsp Italian seasoning
swab and pepper to taste
Directions
Preheat roaster to 375 °F( 190 °C). Cook pasta shells according to package instructions; drain and cool.
In a skillet, brown ground beef over medium heat. Drain redundant fat and blend in marinara sauce. Remove from heat.
In a coliseum, combine ricotta, egg, Italian seasoning, swab, and pepper.
Fill each pasta shell with the ricotta admixture, also place in a baking dish. Top with the beef admixture and sprinkle with mozzarella and Parmesan.
Cover with antipode and singe for 25 twinkles. Remove antipode and singe for an fresh 10 twinkles until rubbish is gamesome.