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
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh basil
- 1 teaspoon of garlic powder
- Salt and pepper to taste
- 1 jar of marinara sauce
Special Equipment Needed:
- Large pot for boiling pasta shells
- Skillet for cooking ground beef
- Mixing bowl for combining ingredients
- 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-high heat until browned. Drain excess fat.
4. In a mixing bowl, combine cooked ground beef, ricotta cheese, shredded mozzarella cheese, grated parmesan cheese, egg, parsley, basil, garlic powder, salt, and pepper.
5. Stuff each cooked pasta shell with the beef and cheese mixture.
6. Pour marinara sauce into the bottom of a 9x13 inch baking dish.
7. Place stuffed shells on top of the marinara sauce in the baking dish.
8. Cover the baking dish with aluminum foil and bake for 25 minutes.
9. Remove the aluminum foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
10. Let the stuffed shells cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 34g
Protein: 29g
Sodium: 830mg
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Ricotta cheese can be substituted with cottage cheese.
- Marinara sauce can be substituted with any tomato-based pasta sauce.
Variations:
- Add chopped spinach or kale to the beef and cheese mixture for added nutrition.
- Use different types of cheese such as fontina or asiago for a different flavor profile.
- Add diced onions or bell peppers to the ground beef for added flavor.
Tips and Tricks:
- Make sure to cook the pasta shells until al dente so they don't become too soft and fall apart when stuffed.
- Use a piping bag or a small spoon to stuff the pasta shells for easier and more precise filling.
- Leftover stuffed shells can be frozen for later use.
Storage Instructions:
Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat stuffed shells in the oven at 350°F for 15-20 minutes or in the microwave for 2-3 minutes.
Presentation Ideas:
Serve the stuffed shells on a platter with a sprinkle of fresh parsley or basil on top.
Garnishes:
Fresh herbs such as parsley or basil can be used as a garnish.
Pairings:
Serve with a side salad and garlic bread for a complete meal.
Suggested Side Dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting Advice:
- If the pasta shells are too difficult to stuff, try soaking them in warm water for a few minutes to soften them up.
- If the stuffed shells are too dry, add more marinara sauce on top before baking.
Food Safety Advice:
- Make sure to cook ground beef to an internal temperature of 160°F to ensure it is fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Stuffed shells are a popular Italian-American dish that originated in the United States in the 20th century.
Flavor Profiles:
Savory, cheesy, and tomatoey.
Serving Suggestions:
Serve as a main dish for dinner or as a party appetizer.
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Region: Italian