Ingredients with Measurements:
- 1 box jumbo pasta shells
- 1 lb ground beef
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups marinara sauce
Special equipment needed:
- Large pot
- Mixing bowl
- 9x13 inch baking dish
- Foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the pasta shells according to the package instructions until al dente. Drain and set aside.
3. In a large skillet, brown the ground beef over medium-high heat until fully cooked. Drain any excess fat.
4. In a mixing bowl, combine the cooked ground beef, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, parsley, basil, salt, and black pepper. Mix well.
5. Stuff each pasta shell with the beef and cheese mixture, and place them in the baking dish.
6. Pour the marinara sauce over the stuffed shells, covering them completely.
7. Cover the baking dish with foil and bake for 25 minutes.
8. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
9. Let the stuffed shells cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Total fat: 22g
Saturated fat: 11g
Cholesterol: 120mg
Sodium: 900mg
Total carbohydrates: 30g
Dietary fiber: 3g
Total sugars: 7g
Protein: 32g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Ricotta cheese can be substituted with cottage cheese.
- Marinara sauce can be substituted with tomato sauce or crushed tomatoes.
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 unique flavor.
- Add chopped sun-dried tomatoes or roasted red peppers to the marinara sauce for extra flavor.
Tips and tricks:
- Make sure to cook the pasta shells al dente, as they will continue to cook in the oven.
- Use a piping bag or a spoon to fill the pasta shells with the beef and cheese mixture.
- If the stuffed shells are browning too quickly, cover them with foil again.
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 until heated through.
Presentation ideas:
Serve the stuffed shells on a platter with a sprinkle of fresh parsley and grated Parmesan cheese.
Garnishes:
Fresh parsley and grated Parmesan cheese.
Pairings:
Serve with garlic bread and a side salad.
Suggested side dishes:
Side salad, roasted vegetables, or garlic bread.
Troubleshooting advice:
If the pasta shells are too difficult to stuff, try soaking them in hot water for a few minutes to soften them.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is fully cooked.
Food history:
Stuffed shells originated in Italy and are a popular dish in Italian-American cuisine.
Flavor profiles:
Savory, cheesy, and tomato-y.
Serving suggestions:
Serve hot and enjoy as a main dish.
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Region: Italian