Twenty big shells of pasta
250 grams of trim ground beef
a quarter cup of ricotta
one and a half cups of split shredded mozzarella cheese
3/4 cup of Pecorino Romano cheese that has been shredded.
one big beaten egg
basil sauce, 2 and 1/4 cups
Dried oregano, 1 teaspoon
2 minced garlic cloves
Adjust with salt and pepper, if desired.
Chop some fresh parsley for the garnish.
Instructions:
Warm Up the Oven: Prior to baking, prepare your oven to 375°F, or 190°C.
Prepare Pasta: Pasta shells should be cooked al dente in salted water. After draining, lay them aside to cool for a little.
