Ingredients with Measurements:
- 1 box (12 oz) jumbo pasta shells
- 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 garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1 jar (24 oz) marinara sauce
Special equipment needed:
- Large pot
- Colander
- Baking dish (9x13 inch)
- Mixing bowl
- Spoon or spatula
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the pasta shells according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
3. In a large skillet, cook the ground beef over medium-high heat until browned and cooked through. Drain any excess fat.
4. In a mixing bowl, combine the cooked ground beef, ricotta cheese, 1/2 cup of shredded mozzarella cheese, 1/4 cup of grated Parmesan cheese, egg, chopped parsley, chopped basil, garlic powder, onion powder, salt, and pepper. Mix well.
5. Spoon the meat and cheese mixture into each pasta shell, filling them about 3/4 full.
6. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
7. Arrange the stuffed shells in the baking dish, with the open side facing up.
8. Pour the remaining marinara sauce over the stuffed shells, making sure to cover them completely.
9. Sprinkle the remaining shredded mozzarella cheese and grated Parmesan cheese on top of the 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.
12. 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 per serving: 465
Fat: 24g
Carbohydrates: 31g
Protein: 31g
Sodium: 1020mg
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 cheddar cheese.
- Parmesan cheese can be substituted with Romano cheese.
Variations:
- Add chopped spinach or kale to the meat and cheese mixture for a healthier option.
- Use a different type of pasta, such as manicotti or cannelloni, instead of jumbo shells.
- Add chopped sun-dried tomatoes or roasted red peppers to the meat and cheese mixture for extra flavor.
Tips and tricks:
- Make sure to cook the pasta shells al dente, as they will continue to cook in the oven.
- Use a spoon or spatula to gently stuff the meat and cheese mixture into the pasta shells.
- If the stuffed shells are too dry, add a little bit of milk or cream to the meat and cheese mixture.
- Leftover stuffed shells can be frozen for up to 3 months.
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, garnished with fresh parsley or basil.
Garnishes:
Fresh parsley or basil
Pairings:
Garlic bread, green salad, or roasted vegetables
Suggested side dishes:
Garlic bread, green salad, or roasted vegetables
Troubleshooting advice:
- If the stuffed shells are too dry, add a little bit of milk or cream to the meat and cheese mixture.
- If the sauce is too thick, add a little bit of water or chicken broth to thin it out.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F.
- Store leftover stuffed shells in the refrigerator within 2 hours of cooking.
Food history:
Stuffed shells are a classic Italian-American dish that originated in the United States in the 20th century. They are typically filled with a mixture of cheese and meat, and baked in a tomato-based sauce.
Flavor profiles:
Savory, cheesy, and tomato-y
Serving suggestions:
Serve the stuffed shells with a side of garlic bread and a green salad for a complete meal.
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