Ingredients with Measurements:
- 1 box 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 salt
- 1/4 tsp black pepper
- 1 jar (24 oz) marinara sauce
Special equipment needed:
- Large pot
- 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 package instructions until al dente. Drain and 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, mozzarella cheese, parmesan cheese, egg, parsley, basil, salt, and pepper.
5. Stuff each cooked pasta shell with the beef and cheese mixture and place them in the 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 10-15 minutes, or until the cheese is melted and bubbly.
9. 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: 450
Fat: 22g
Carbohydrates: 34g
Protein: 29g
Sodium: 1050mg
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 any tomato-based pasta 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 gouda, for a different flavor.
- Add diced tomatoes or roasted red peppers to the marinara sauce for added texture.
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 ziplock bag with the corner cut off to easily stuff the 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:
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 platter with fresh herbs and grated parmesan cheese sprinkled on top.
Garnishes:
Fresh parsley or basil, grated parmesan cheese
Pairings:
Garlic bread, Caesar salad, red wine
Suggested side dishes:
Roasted vegetables, garlic mashed potatoes, green beans
Troubleshooting advice:
If the stuffed shells are too dry, add a little more marinara sauce before baking. If they are too wet, drain any 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 ensure it is fully cooked and safe to eat.
Food history:
Stuffed shells are a classic Italian-American dish that originated in the 1960s. They are typically filled with a mixture of ricotta cheese, herbs, and sometimes meat, and baked in a tomato-based sauce.
Flavor profiles:
Savory, cheesy, tomato-y
Serving suggestions:
Serve the stuffed shells as a main dish for dinner or as a hearty lunch.
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Region: Italian