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
- Mixing bowl
- Baking dish
- Aluminum foil
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 over medium-high heat, cook the ground beef 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 cheese and beef mixture and place them in a baking dish.
6. Pour the marinara sauce over the stuffed shells, making sure they are all covered.
7. Cover the baking dish with aluminum foil and bake for 25 minutes.
8. Remove the foil and bake for an additional 10 minutes or 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: 35 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6 people.
Nutritional information:
- Calories: 470
- Fat: 22g
- Carbohydrates: 36g
- Protein: 31g
- Sodium: 910mg
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Marinara sauce can be substituted with tomato sauce or homemade tomato sauce.
Variations:
- Add chopped spinach or kale to the cheese and beef mixture for a healthier option.
- Use different types of cheese such as fontina or gouda for a different flavor.
Tips and tricks:
- Make sure to cook the pasta shells al dente so they don't become too soft and fall apart.
- Use a piping bag or a spoon to stuff the cheese and beef mixture into the pasta shells.
- Top the stuffed shells with additional grated parmesan cheese before baking for a crispy, cheesy topping.
Storage instructions:
- Store any leftover stuffed shells 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 aluminum 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 large platter and garnish with fresh basil leaves.
Garnishes:
- Fresh basil leaves
Pairings:
- Serve the stuffed shells with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
Troubleshooting advice:
- If the pasta shells are too hard to stuff, try soaking them in hot water for a few minutes to soften them up.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is fully cooked.
Food history:
- Stuffed shells originated in Italy and are a popular dish in Italian-American cuisine.
Flavor profiles:
- This dish has a savory and cheesy flavor with hints of garlic and herbs.
Serving suggestions:
- Serve the stuffed shells hot and fresh out of the oven for the best flavor.
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Region: Italian