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Export 9 ingredients for grocery delivery
Step 1
Preheat the oven to 375°F (190°C).
Step 2
Cook pasta shells in salted water until al dente. Drain and set aside to cool slightly.
Step 3
In a skillet over medium heat, brown the ground beef. Add minced garlic and oregano, cooking until fragrant. Remove from heat.
Step 4
In a bowl, mix the cooled beef with ricotta, 1 cup mozzarella, Pecorino Romano, beaten egg, salt, and pepper.
Step 5
Spread 1 cup of tomato basil sauce on the bottom of a baking dish.
Step 6
Fill each pasta shell with the beef and cheese mixture, placing them snugly in the dish.
Step 7
Pour the remaining sauce over the shells and sprinkle the remaining ½ cup of mozzarella on top.
Step 8
Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until cheese is golden and bubbly.
Step 9
Let it cool slightly, garnish with chopped parsley, and serve warm.
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