Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 1 pound of ground beef
- 1 cup of ricotta cheese
- 1 cup of shredded mozzarella cheese
- 1/2 cup of grated parmesan cheese
- 1 egg
- 1 tablespoon of dried basil
- 1 tablespoon of dried oregano
- 1 teaspoon of garlic powder
- Salt and pepper to taste
- 1 jar of marinara sauce
Special equipment needed:
- Large pot
- Baking dish
- Mixing bowl
- Spoon or spatula
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 large skillet, cook the ground beef over medium heat until it is browned and cooked through. Drain any excess fat.
4. In a mixing bowl, combine the cooked ground beef, ricotta cheese, shredded mozzarella cheese, grated parmesan cheese, egg, dried basil, dried oregano, garlic powder, salt, and pepper. Mix well.
5. Stuff each cooked pasta shell with the beef and cheese mixture and place them in a baking dish.
6. Pour the marinara sauce over the stuffed shells.
7. Cover the baking dish with foil and bake for 25-30 minutes.
8. Remove the foil and bake for an additional 10-15 minutes 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: 45-50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 23g
Carbohydrates: 33g
Protein: 28g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Ricotta cheese can be substituted with cottage cheese or cream 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 added nutrition.
- Use different types of cheese such as feta or cheddar for a different flavor.
- Add chopped vegetables such as bell peppers or onions to the beef and cheese mixture for added texture.
Tips and tricks:
- Make sure to cook the pasta shells until they are al dente so they don't become too soft when baked.
- Use a spoon or spatula to stuff the beef and cheese mixture into the pasta shells.
- If the stuffed shells are browning too quickly, cover them with foil while baking.
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 at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
Serve the stuffed shells on a large platter with a sprinkle of fresh herbs such as parsley or basil.
Garnishes:
Garnish with a sprinkle of grated parmesan cheese or red pepper flakes for added flavor.
Pairings:
Serve with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the stuffed shells are too dry, add more marinara sauce or a drizzle of olive oil before baking.
- If the stuffed shells are too watery, drain any excess liquid before baking.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is fully cooked.
- Store leftover stuffed shells in the refrigerator within 2 hours of cooking.
Food history:
Stuffed shells originated in Italy and are traditionally filled with a mixture of ricotta cheese, spinach, and herbs.
Flavor profiles:
The stuffed shells are savory and cheesy with a hint of garlic and herbs.
Serving suggestions:
Serve the stuffed shells as a main dish for dinner or as a hearty lunch.
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Region: Italian