Ingredients with Measurements:
- 1 box jumbo pasta shells (12 oz)
- 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 marinara sauce (24 oz)
Special equipment needed:
- Large pot for boiling pasta
- Skillet for cooking ground beef
- Mixing bowl for combining filling ingredients
- 9x13 inch baking dish for baking stuffed shells
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions until al dente. Drain and rinse under cold water to stop cooking.
3. In a skillet over medium-high heat, cook ground beef until browned and cooked through. Drain any excess fat.
4. In a mixing bowl, combine cooked ground beef, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, parsley, basil, salt, and black pepper. Mix well.
5. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
6. Stuff each pasta shell with the beef and cheese mixture and place in the baking dish.
7. Pour the remaining marinara sauce over the stuffed shells.
8. Cover the dish with foil and bake for 25 minutes.
9. Remove the foil and bake for an additional 10-15 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: 40-45 minutes
5. Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Total fat: 22g
Saturated fat: 11g
Cholesterol: 115mg
Sodium: 980mg
Total carbohydrates: 27g
Dietary fiber: 3g
Sugars: 8g
Protein: 28g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Ricotta cheese can be substituted with cottage cheese.
- Mozzarella cheese can be substituted with provolone or fontina cheese.
- Marinara sauce can be substituted with homemade tomato sauce or any other pasta sauce of your choice.
Variations:
- Add chopped spinach or kale to the filling mixture for added nutrition.
- Use Italian sausage instead of ground beef for a different flavor.
- Add chopped sun-dried tomatoes or roasted red peppers to the filling mixture for added flavor.
- Use different types of pasta shells, such as conchiglie or rigatoni, for a different presentation.
Tips and tricks:
- Make sure to cook the pasta shells al dente so they don't become too soft and mushy when baked.
- Use a piping bag or a spoon to fill the pasta shells with the beef and cheese mixture.
- Cover the baking dish with foil to prevent the stuffed shells from drying out while baking.
- Let the stuffed shells cool for a few minutes before serving to prevent the cheese from being too runny.
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 leaves can be used as a garnish.
Pairings:
Serve the stuffed shells with a side salad or garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the pasta shells are too difficult to stuff, try boiling them for a few minutes longer to make them more pliable.
- If the filling mixture is too dry, add a tablespoon of milk or water to make it more moist.
- If the stuffed shells are too dry after baking, try adding a little more marinara sauce on top before serving.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is fully cooked and safe to eat.
Food history:
Casàt Gardesano is a traditional Italian dish from the Garda region of Italy. It is typically made with pasta shells stuffed with a mixture of beef, cheese, and herbs, and baked in a tomato sauce.
Flavor profiles:
The stuffed shells are savory and cheesy, with a hint of sweetness from the tomato sauce. The herbs add a fresh and aromatic flavor.
Serving suggestions:
Serve the stuffed shells as a main course for dinner, or as a hearty appetizer for a party or gathering.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian