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 Carrowholly cheese, shredded
- 1 cup of ricotta cheese
- 1 egg
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of fresh basil, chopped
- Salt and pepper to taste
- 1 jar of marinara sauce
- 1/2 cup of Parmesan cheese, grated
Special equipment needed:
- Large pot
- Skillet
- Mixing bowl
- 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-high 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, shredded Carrowholly cheese, ricotta cheese, egg, chopped parsley, chopped basil, salt, and pepper. Mix well.
5. Stuff each cooked pasta shell with the cheese and beef mixture and place them in a baking dish.
6. Pour the marinara sauce over the stuffed shells and sprinkle with grated Parmesan cheese.
7. Cover the baking dish with foil and bake for 25 minutes.
8. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 475
Fat: 23g
Carbohydrates: 37g
Protein: 29g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Carrowholly cheese can be substituted with any other type of shredded cheese.
- Ricotta cheese can be substituted with cottage cheese.
Variations:
- Add chopped spinach or kale to the cheese and beef mixture for added nutrition.
- Use a different type of pasta, such as penne or rigatoni, instead of jumbo shells.
- Add sliced mushrooms to the ground beef mixture for extra flavor.
Tips and tricks:
- Make sure to cook the pasta shells al dente so that they don't become too soft when baked.
- Use a piping bag or a spoon to stuff the cheese and beef mixture into the pasta shells.
- Top the baked shells with fresh herbs for added flavor and presentation.
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 375°F for 10-15 minutes or in the microwave for 2-3 minutes.
Presentation ideas:
Serve the stuffed shells on a large platter with fresh herbs and grated Parmesan cheese sprinkled on top.
Garnishes:
Fresh parsley, basil, or grated Parmesan cheese.
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 and beef mixture is too dry, add a splash of milk to make it more moist.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure that it is safe to eat.
Food history:
Stuffed pasta shells have been a popular Italian-American dish since the 1970s.
Flavor profiles:
Savory, cheesy, and slightly spicy.
Serving suggestions:
Serve hot and enjoy as a main course.
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Taste: Savory, Cheesy, Creamy, Rich, Comforting