Pizza Shells (for meat lovers)

Ingredients:

• 26 large pasta shells
• 450 g ricotta
• 0.5 cup grated Parmesan + extra for serving
• 3 tbsp chopped fresh parsley
• 1 large egg
• 450 gr. grated mozzarella (about 4 tbsp.)
• 4 slices bacon, cut into 2cm pieces.
• 220 g raw hot Italian sausage, casings removed
• 220 g lean ground beef
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 can (800 gr.) marinara sauce
• 60 g thin slices of pepperoni
• Dried oregano, for serving
• Red pepper flakes, for serving

Preparation:

1. Bring a large pot of water to a boil and add salt. Add the shells and cook until done according to package directions. Drain and rinse the pasta under cold water; set aside.
2. Meanwhile, in a large bowl, combine the ricotta, Parmesan, parsley, egg, 1/2 cup mozzarella, a large pinch of salt, and some freshly ground black pepper, mixing until evenly distributed. Set aside.
3. Preheat oven to 230°C.
4. Heat a 12-inch ovenproof skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp, about 3 minutes. Transfer with a slotted spoon to a paper towel-lined plate and set aside.
5. Add the sausage to the pan and cook, breaking it up into large pieces with a wooden spoon, for about 5 minutes. Using a slotted spoon, transfer half of the sausage to a plate and set aside.
6. Add the ground beef and onion to the skillet and cook until the beef is browned and the onion is translucent, about 5 minutes. Add the garlic and cook until fragrant, another 1 minute. Add the marinara sauce and season with 1/2 teaspoon of salt and a few grinds of black pepper. Bring to a boil, reduce heat to low, and continue cooking while you fill the shells.
7. Fill the shells with the ricotta filling. Arrange them, filling-side up, on top of the meat sauce in the skillet. Top with the remaining mozzarella, pepperoni, and reserved sausage and bacon. Bake until the cheese is melted and the filling is golden brown, 20-25 minutes. Sprinkle with Parmesan, oregano, and red pepper flakes before serving.