Ingredients with Measurements:
- 1 box of 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
- Salt and pepper to taste
- 1 jar of your favorite marinara sauce
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking ground beef
- Mixing bowl for combining filling ingredients
- Baking dish for assembling and baking stuffed shells
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 large skillet, cook ground beef over medium-high heat until browned and cooked through. Drain any excess fat.
4. In a mixing bowl, combine cooked ground beef, ricotta cheese, 1/2 cup of shredded mozzarella cheese, 1/4 cup of grated Parmesan cheese, egg, parsley, basil, garlic powder, salt, and pepper.
5. Spread a thin layer of marinara sauce on the bottom of a baking dish.
6. Stuff each pasta shell with the beef and cheese mixture and place them in the baking dish.
7. Pour the remaining marinara sauce over the stuffed shells.
8. Sprinkle the remaining shredded mozzarella and grated Parmesan cheese on top.
9. Cover the baking dish with foil and bake for 25 minutes.
10. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
11. Let the stuffed shells cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
5. Temperature:
375°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 450
Fat: 22g
Carbohydrates: 33g
Protein: 30g
Sodium: 790mg
Sugar: 7g
Fiber: 3g
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 or cheddar cheese.
- Parmesan cheese can be substituted with Romano cheese.
Variations:
- Add spinach or kale to the beef and cheese mixture for added nutrition.
- Use a different type of pasta, such as manicotti or rigatoni, instead of jumbo shells.
- Add chopped sun-dried tomatoes or roasted red peppers to the beef and cheese mixture for extra 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 fill the pasta shells with the beef and cheese mixture.
- If you have leftover filling, use it as a topping for baked potatoes or as a filling for omelets.
Storage instructions:
Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat stuffed shells, place them 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 a sprinkle of fresh parsley or basil on top.
Garnishes:
Fresh herbs, such as parsley or basil, can be used as a garnish.
Pairings:
Serve Monte's Stuffed Shells with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the pasta shells are too hard to stuff, try boiling them for a few more minutes until they are more pliable.
- If the stuffed shells are too dry, add more marinara sauce or a drizzle of olive oil on top before baking.
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:
Monte's Stuffed Shells are savory, cheesy, and comforting.
Serving suggestions:
Serve Monte's Stuffed Shells as a main dish for dinner or as a crowd-pleasing potluck dish.
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