Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 1 pound of ground beef
- 1 onion, chopped
- 3 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 can of tomato sauce (15 ounces)
- 1 can of diced tomatoes (14.5 ounces)
- 1 egg
- 1 container of ricotta cheese (15 ounces)
- 2 cups of shredded mozzarella cheese
- 1/2 cup of grated Parmesan cheese
Special equipment needed:
- Large pot
- Large skillet
- Mixing bowl
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the pasta shells according to the package instructions. Drain and set aside.
3. In a large skillet, cook the ground beef over medium heat until browned. Add the onion and garlic and cook until the onion is translucent.
4. Add the dried basil, dried oregano, salt, and black pepper to the skillet. Stir to combine.
5. Add the tomato sauce and diced tomatoes to the skillet. Stir to combine and let simmer for 10 minutes.
6. In a mixing bowl, beat the egg. Add the ricotta cheese, 1 cup of shredded mozzarella cheese, and 1/4 cup of grated Parmesan cheese. Stir to combine.
7. Spoon the meat sauce into the bottom of a 9x13 inch baking dish.
8. Stuff each pasta shell with the cheese mixture and place them in the baking dish.
9. Cover the baking dish with aluminum foil and bake for 25 minutes.
10. Remove the foil and sprinkle the remaining shredded mozzarella cheese and grated Parmesan cheese over the top of the shells.
11. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 50-60 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 510
Fat: 27g
Carbohydrates: 32g
Protein: 36g
Sodium: 1050mg
Sugar: 8g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or ground chicken.
- Ricotta cheese can be substituted with cottage cheese.
- Mozzarella cheese can be substituted with provolone cheese.
Variations:
- Add chopped spinach or kale to the cheese mixture for a healthier option.
- Use a different type of pasta, such as penne or rigatoni, instead of shells.
- Add sliced mushrooms to the meat sauce for extra flavor.
Tips and tricks:
- Make sure to cook the pasta shells al dente so they don't become too soft when baked.
- Use a piping bag or a plastic bag with the corner cut off to easily stuff the shells.
- Let the dish rest for 5-10 minutes before serving to allow the cheese to set.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the stuffed shells on a platter with a sprinkle of fresh parsley or basil.
Garnishes:
Garnish with fresh herbs, such as parsley or basil.
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the pasta shells are too difficult to stuff, try boiling them for a few minutes longer to make them more pliable.
- If the cheese mixture is too thick, add a splash of milk 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 1970s.
Flavor profiles:
Savory, cheesy, and tomatoey.
Serving suggestions:
Serve the stuffed shells hot with a side salad and garlic bread.
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Cheesy, Savory, Creamy, Rich, Comforting