Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 1 pound of ground beef
- 1/2 cup of diced onion
- 2 cloves of minced garlic
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 jar of marinara sauce
- 1 cup of ricotta cheese
- 1 cup of shredded mozzarella cheese
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Large pot
- Skillet
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the pasta shells according to the package instructions until al dente. Drain and set aside.
3. In a skillet, cook the ground beef over medium-high heat until browned. Drain any excess fat.
4. Add the onion, garlic, basil, oregano, salt, and black pepper to the skillet. Cook for 2-3 minutes until the onion is soft.
5. Add the marinara sauce to the skillet and stir to combine. Simmer for 5 minutes.
6. In a mixing bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, and parsley.
7. Spoon the cheese mixture into the cooked pasta shells and place them in a baking dish.
8. Pour the meat sauce over the stuffed shells.
9. Cover the baking dish with foil and bake for 25 minutes.
10. Remove the foil and bake for an additional 10 minutes 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: 35 minutes
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 485
Fat: 24g
Carbohydrates: 37g
Protein: 31g
Sodium: 1000mg
Sugar: 8g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Cottage cheese can be used instead of ricotta cheese.
- Any type of shredded cheese can be used instead of mozzarella cheese.
Variations:
- Add chopped spinach or kale to the cheese mixture for added nutrition.
- Use a different type of pasta, such as penne or rigatoni, instead of shells.
- Add diced bell peppers or 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 zip-top bag with the corner snipped off to fill the pasta shells with the cheese mixture.
- Top the stuffed shells with extra cheese before baking for a cheesy crust.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stuffed shells in the oven at 350°F for 15-20 minutes or in the microwave for 2-3 minutes.
Presentation ideas:
Serve the stuffed shells on a platter with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley or basil
Pairings:
Garlic bread, Caesar salad, roasted vegetables
Suggested side dishes:
Garlic bread, Caesar salad, roasted vegetables
Troubleshooting advice:
- If the stuffed shells are too dry, add more marinara sauce or a splash of milk to the cheese mixture.
- If the stuffed shells are too watery, drain any excess liquid from the meat sauce before pouring it over the shells.
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 mid-20th century.
Flavor profiles:
Savory, cheesy, tomato-y
Serving suggestions:
Serve the stuffed shells with a side of garlic bread and a Caesar salad for a complete meal.
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Creamy, Cheesy, Savory, Rich, Comforting