Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 1 pound of ground beef
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 egg
- 1 cup of ricotta cheese
- 1/2 cup of grated Parmesan cheese
- 2 cups of shredded mozzarella cheese
- 1 jar of marinara sauce
Special equipment needed:
- Large pot
- 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 until they are al dente. Drain and set aside.
3. In a skillet, cook the ground beef over medium heat until it is browned. Add the chopped onion and minced garlic and cook until the onion is translucent.
4. Add the dried oregano, dried basil, salt, and black pepper to the skillet and stir to combine.
5. In a mixing bowl, beat the egg and then add the ricotta cheese, grated Parmesan cheese, and 1 cup of shredded mozzarella cheese. Mix well.
6. Add the cooked ground beef mixture to the mixing bowl and stir to combine.
7. Stuff each cooked pasta shell with the beef and cheese mixture and place them in a 9x13 inch baking dish.
8. Pour the jar of marinara sauce over the stuffed shells and sprinkle the remaining 1 cup of shredded mozzarella cheese on top.
9. Cover the baking dish with aluminum foil and bake for 25 minutes.
10. Remove the aluminum foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
11. Let the stuffed shells cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 40-45 minutes
5. Temperature:
375°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 464
Fat: 25g
Saturated Fat: 13g
Cholesterol: 129mg
Sodium: 1042mg
Carbohydrates: 26g
Fiber: 2g
Sugar: 7g
Protein: 33g
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 homemade tomato sauce.
Variations:
- Add chopped spinach or kale to the beef and cheese mixture for a healthier option.
- Use different types of cheese, such as fontina or provolone, for a different flavor.
- Add chopped mushrooms or bell peppers to the beef and cheese mixture for added vegetables.
Tips and tricks:
- Make sure to cook the pasta shells until they are al dente, as they will continue to cook in the oven.
- Use a piping bag or a spoon to stuff the pasta shells with the beef and cheese mixture.
- Let the stuffed shells cool for a few minutes before serving to prevent burning your mouth.
Storage instructions:
Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the stuffed shells, place them in a microwave-safe dish and heat them in the microwave for 1-2 minutes, or until heated through. Alternatively, place them in a baking dish and heat them in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the stuffed shells on a large platter with a sprinkle of chopped fresh parsley or basil on top.
Garnishes:
Chopped fresh parsley or basil.
Pairings:
Serve the stuffed shells with a side salad and garlic bread.
Suggested side dishes:
Side salad and garlic bread.
Troubleshooting advice:
If the stuffed shells are too dry, add more marinara sauce or a little bit of water to the baking dish before baking.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Stuffed shells are a classic Italian-American dish that originated in the United States in the 1950s.
Flavor profiles:
The stuffed shells are savory, cheesy, and tomato-y.
Serving suggestions:
Serve the stuffed shells hot and fresh out of the oven.
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