Ingredients with Measurements:
- 1 box jumbo pasta shells
- 1 pound 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 teaspoon salt
- 1/4 teaspoon black pepper
- 1 jar (24 ounces) marinara sauce
Special equipment needed:
- Large pot
- 9x13 inch baking dish
- Mixing bowl
- Spoon
- Oven
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 large skillet, cook ground beef over medium heat until browned. Drain excess fat and set aside.
4. In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, egg, parsley, basil, salt, and black pepper. Mix well.
5. Add cooked ground beef to the cheese mixture and stir until well combined.
6. Spoon the cheese and beef mixture into each pasta shell and place them in the baking dish.
7. Pour marinara sauce over the stuffed shells, covering them completely.
8. Cover the baking dish with foil and bake for 25 minutes.
9. Remove the 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: 30 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 485
Total fat: 24g
Saturated fat: 12g
Cholesterol: 128mg
Sodium: 1186mg
Total carbohydrates: 34g
Dietary fiber: 3g
Total sugars: 8g
Protein: 32g
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 cheese.
- Marinara sauce can be substituted with tomato sauce or homemade pasta sauce.
Variations:
- Add chopped spinach or kale to the cheese and beef mixture for added nutrition.
- Substitute the ground beef with cooked and crumbled Italian sausage for a different flavor.
- Add diced bell peppers or mushrooms to the marinara sauce for added texture.
Tips and tricks:
- Make sure to cook the pasta shells al dente, as they will continue to cook in the oven.
- Use a spoon to fill the pasta shells with the cheese and beef mixture to avoid making a mess.
- Let the stuffed shells cool for a few minutes before serving to avoid burning your mouth.
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 microwave-safe dish and microwave for 1-2 minutes until heated through. Alternatively, place the stuffed shells in a baking dish, cover with foil, and bake in a preheated oven at 350°F for 15-20 minutes.
Presentation ideas:
Serve the stuffed shells on a large platter with a sprinkle of chopped parsley or basil on top.
Garnishes:
Chopped fresh parsley or basil can be used as a garnish.
Pairings:
Serve with garlic bread and a side salad for a complete meal.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the stuffed shells are dry, add more marinara sauce before baking.
- If the stuffed shells are too watery, drain excess liquid before baking.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to avoid foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking to avoid bacterial growth.
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 and fresh out of the oven for the best flavor.
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Region: Italian