Ricotta-Filled Shell Pasta

Ingredients

• 1 onion
• 1 Garlic clove
• 400 g ground beef (mixed)
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• 400 g canned diced tomatoes
• Salt
• Pepper (freshly ground)
• 300 g ricotta
• 1 tsp lemon zest (unprocessed)
• 2 tbsp freshly chopped herbs (e.g., sage and parsley)
• 100 g freshly grated Parmesan
• 350 g conchiglie

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Brown the ground beef in hot oil until crumbly. Add the onions and garlic, sauté briefly, then stir in tomato paste. Pour in tomatoes, season with salt and pepper, and simmer for about 20 minutes until thickened.

2. 2.

   For the filling, mix ricotta with lemon zest, herbs, and 2 tbsp Parmesan. Season with salt and pepper to taste.

3. 3.

   Preheat the oven on the grill setting.

4. 4.

   Cook the pasta in salted water al dente. Drain well and place in a baking dish. Spread the ricotta mixture over the shells, pour the meat sauce around and on top, then sprinkle with remaining cheese. Grill for about 10 minutes until golden and serve immediately.