Ingredients with Measurements:
- 1 box jumbo pasta shells
- 1 lb. ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 1 egg
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 jar (24 oz.) marinara sauce
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Skillet
- Baking dish
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, onion, and garlic over medium heat until beef is browned and onion is translucent. Drain excess fat.
4. In a mixing bowl, combine breadcrumbs, Parmesan cheese, parsley, egg, ricotta cheese, and mozzarella cheese. Add cooked beef mixture and mix well.
5. Stuff each pasta shell with the beef and cheese mixture.
6. Spread a thin layer of marinara sauce on the bottom of a baking dish.
7. Arrange stuffed shells in a single layer in the baking dish.
8. Pour remaining marinara sauce over the stuffed shells.
9. Cover the baking dish with foil and bake for 25 minutes.
10. Remove foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- Time:
Preparation time: 30 minutes
- Cooking time: 40-45 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- Serves 6-8 people
Nutritional information:
- Calories per serving: 450
- Total fat: 23g
- Saturated fat: 10g
- Cholesterol: 115mg
- Sodium: 980mg
- Total carbohydrates: 30g
- Dietary fiber: 3g
- Sugars: 7g
- Protein: 30g
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 tomato sauce or homemade tomato 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 provolone 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 when stuffed.
- Use a piping bag or a small spoon to stuff the pasta shells.
- 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 10-15 minutes or until heated through.
Presentation ideas:
- Serve stuffed shells on a bed of marinara sauce and garnish with chopped parsley.
Garnishes:
- Chopped parsley or basil
Pairings:
- Garlic bread
- Caesar salad
Suggested side dishes:
- Roasted vegetables
- Grilled asparagus
Troubleshooting advice:
- If the stuffed shells are too dry, add more marinara sauce before baking.
- If the stuffed shells are too watery, drain excess liquid from the beef and cheese mixture before stuffing the shells.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to prevent foodborne illness.
Food history:
- Matusco Magro Stuffed Shells is a traditional Italian-American dish that originated in the United States in the early 20th century.
Flavor profiles:
- Savory, cheesy, and tomatoey.
Serving suggestions:
- Serve hot and enjoy as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Savory, Rich, Cheesy, Herby, Comforting