Ingredients:

20 large pasta shells
1 lb lean ground beef
1 cup ricotta cheese
1 ½ cups shredded mozzarella cheese, divided
½ cup grated Pecorino Romano cheese
1 large egg, beaten
2 ½ cups tomato basil sauce
1 tsp dried oregano
2 cloves garlic, minced
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions:

Preheat Oven: Heat your oven to 375°F (190°C).

Cook Pasta: Boil the pasta shells in salted water until al dente. Drain them and set them aside.

Prepare Filling: In a skillet over medium heat, brown the ground beef. Add minced garlic and dried oregano, cooking until fragrant. Remove from heat and let it cool slightly. In a mixing bowl, combine the cooked beef, ricotta cheese, 1 cup of shredded mozzarella cheese, Pecorino Romano cheese, beaten egg, salt, and black pepper. Mix well until fully combined.

Stuff and Assemble: Spread 1 cup of tomato basil sauce on the bottom of a baking dish. Fill each cooked pasta shell with the beef and cheese mixture and arrange them in the baking dish. Pour the remaining tomato basil sauce over the stuffed shells. Sprinkle the remaining ½ cup of shredded mozzarella cheese over the top.

Bake: Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.

Serve: Garnish with freshly chopped parsley and serve warm.