Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 1 pound of ground beef
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 cup of ricotta cheese
- 1 cup of shredded mozzarella cheese
- 1/2 cup of grated Parmesan cheese
- 1 egg
- 1 tablespoon of dried basil
- 1 tablespoon of dried oregano
- Salt and pepper to taste
- 1 jar of marinara sauce
Special equipment needed:
- Large pot
- Colander
- Skillet
- Mixing bowl
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the jumbo pasta shells according to the package instructions. Drain and set aside.
3. In a skillet, cook the ground beef over medium heat until browned. Add the chopped onion and minced garlic, and cook until the onion is translucent.
4. In a mixing bowl, combine the cooked ground beef mixture, ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, egg, dried basil, dried oregano, salt, and pepper.
5. Stuff each cooked pasta shell with the beef and cheese mixture.
6. Pour the marinara sauce into the bottom of a 9x13 inch baking dish.
7. Place the stuffed shells in the baking dish, and cover with foil.
8. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 22g
Saturated Fat: 10g
Cholesterol: 120mg
Sodium: 900mg
Carbohydrates: 33g
Fiber: 2g
Sugar: 7g
Protein: 29g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or ground chicken.
- Ricotta cheese can be substituted with cottage cheese.
- Marinara sauce can be substituted with tomato sauce or spaghetti sauce.
Variations:
- Add chopped spinach or kale to the beef and cheese mixture for added nutrition.
- Use different types of cheese, such as fontina or Gouda, for a different flavor profile.
- Add diced tomatoes or bell peppers to the marinara sauce for added texture.
Tips and tricks:
- Use a piping bag or a ziplock bag with the corner cut off to easily stuff the pasta shells.
- Make sure to cook the pasta shells al dente, as they will continue to cook in the oven.
- Let the stuffed shells cool for a few minutes before serving to avoid burning your mouth.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 15-20 minutes, or in the microwave for 2-3 minutes.
Presentation ideas:
Serve the stuffed shells on a platter with a sprinkle of fresh parsley or basil.
Garnishes:
Garnish with grated Parmesan cheese and chopped fresh herbs.
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the pasta shells are too difficult to stuff, try soaking them in hot water for a few minutes to make them more pliable.
- If the cheese is not melting, try broiling the stuffed shells for a few minutes.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to avoid foodborne illness.
Food history:
Stuffed shells are a classic Italian-American dish that originated in the 20th century.
Flavor profiles:
Savory, cheesy, and tomato-y.
Serving suggestions:
Serve hot and enjoy as a main dish.
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