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 basil
- 1 teaspoon of dried oregano
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 jar of marinara sauce
- 1 cup of ricotta cheese
- 1 egg
- 1/2 cup of grated Parmesan cheese
- 2 cups of shredded mozzarella cheese
Special equipment needed:
- Large pot
- Skillet
- Baking dish
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the pasta shells according to the package instructions until they are al dente. Drain and set aside.
3. In a skillet, cook the ground beef, onion, and garlic over medium heat until the beef is browned and the onion is softened.
4. Add the basil, oregano, salt, and black pepper to the skillet and stir to combine.
5. Pour the marinara sauce into the skillet and stir to combine.
6. In a mixing bowl, combine the ricotta cheese, egg, and Parmesan cheese.
7. Stuff each pasta shell with a spoonful of the ricotta mixture and place them in a baking dish.
8. Pour the meat sauce over the stuffed shells.
9. Sprinkle the shredded mozzarella cheese over the top of the meat sauce.
10. Cover the baking dish with foil and bake for 25 minutes.
11. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Time:
Preparation time: 20 minutes
- Cooking time: 40-45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 480
- Fat: 25g
- Carbohydrates: 29g
- Protein: 35g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Ricotta cheese can be substituted with cottage cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
Variations:
- Add chopped spinach or kale to the ricotta mixture for added nutrition.
- Use a different type of pasta, such as manicotti or cannelloni, instead of jumbo shells.
- Add sliced mushrooms to the meat sauce 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 spoon to stuff the pasta shells to avoid tearing them.
- Let the stuffed shells cool for a few minutes before serving to avoid burning your mouth.
Storage instructions:
- Store any leftovers 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 oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed shells on a platter with a sprinkle of fresh parsley on top.
Garnishes:
- Fresh parsley or basil
Pairings:
- Garlic bread
- Caesar salad
Suggested side dishes:
- Roasted vegetables
- Grilled asparagus
Troubleshooting advice:
- If the pasta shells tear while stuffing them, try boiling a few extra shells to have on hand as backups.
- If the meat sauce is too thick, add a splash of water or beef broth to thin it out.
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 20th century.
Flavor profiles:
- Savory, cheesy, and tomato-y
Serving suggestions:
- Serve the stuffed shells hot with a side of garlic bread and a Caesar salad.
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