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Creamy shell pasta with ricotta and beef filling is a delicious and hearty dish. The shell pasta (conchiglie) is filled with a mixture of ricotta and seasoned beef and served in a creamy sauce. Here’s a recipe for how to make it:
Ingredients:
For the filling:
250g ground beef
200g ricotta
1 small onion, finely diced
2 garlic cloves, finely chopped
1 egg
50g Parmesan, grated
1 tsp dried oregano
Salt and pepper to taste
For the sauce:
300ml cream
100ml milk
1 tbsp butter
1 tbsp flour
1 tsp Dijon mustard (optional)
50g Parmesan, grated
Salt and pepper to taste
A pinch of nutmeg
Other ingredients:
250g conchiglie shells
Fresh basil or parsley to garnish
Method:
Cook the conchiglie shells:
Bring a large pot of salted water to the boil and cook the conchiglie shells according to the package instructions until al dente. Drain and set aside.
Prepare the filling:
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