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
- 1 jar (24 oz) marinara sauce
Special equipment needed:
- Large pot
- Skillet
- Mixing bowl
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. In a skillet, cook ground beef over medium heat until browned. Drain excess fat.
4. In a mixing bowl, combine cooked ground beef, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, parsley, basil, salt, and black pepper.
5. Stuff each cooked pasta shell with the cheese and beef mixture.
6. Pour marinara sauce into a 9x13 inch baking dish.
7. Arrange stuffed shells in the baking dish on top of the marinara sauce.
8. Cover the baking dish with aluminum foil and bake for 25 minutes.
9. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
10. Let cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 35 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories per serving: 460
- Fat: 24g
- Carbohydrates: 31g
- Protein: 30g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or sausage.
- Ricotta cheese can be substituted with cottage cheese.
- Marinara sauce can be substituted with homemade tomato sauce.
Variations:
- Add chopped spinach or kale to the cheese and beef mixture for extra nutrition.
- Use different types of cheese, such as fontina or cheddar, for a different flavor.
- Add diced tomatoes or roasted red peppers to the marinara sauce for extra flavor.
Tips and tricks:
- Make sure to cook the pasta shells until al dente, as they will continue to cook in the oven.
- Use a piping bag or a spoon to stuff the cheese and beef mixture into the pasta shells.
- If the pasta shells are difficult to stuff, try dipping them in hot water for a few seconds to soften them.
Storage instructions:
- Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the stuffed shells in a baking dish and cover with foil. Bake in a preheated 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed shells on a platter with a sprinkle of fresh parsley or basil on top.
Garnishes:
- Fresh parsley or basil
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the pasta shells are too dry, try adding a little bit of olive oil to the cheese and beef mixture.
- If the pasta shells are too difficult to stuff, try using a piping bag or a spoon to fill them.
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 1970s.
Flavor profiles:
- Savory, cheesy, and tomato-y
Serving suggestions:
- Serve the stuffed shells with garlic bread, Caesar salad, and roasted vegetables for a complete meal.
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Region: Italian