Ingredients with Measurements:
- 1 box jumbo pasta shells
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15-ounce) container ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 (24-ounce) jar marinara sauce
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 directions. Drain and set aside.
3. In a skillet, cook ground beef, onion, and garlic over medium heat until beef is browned and onion is tender. Drain any excess fat.
4. Stir in basil, oregano, salt, and black pepper.
5. In a separate bowl, mix together ricotta cheese, egg, and Parmesan cheese.
6. Stir in 1 cup of shredded mozzarella cheese and the beef mixture.
7. Spread 1 cup of marinara sauce in the bottom of a 9x13 inch baking dish.
8. Stuff each pasta shell with the beef and cheese mixture and place in the baking dish.
9. Pour the remaining marinara sauce over the stuffed shells.
10. Sprinkle the remaining shredded mozzarella cheese on top.
11. Cover with foil and bake for 25 minutes.
12. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
13. Let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 485
Fat: 25g
Saturated Fat: 12g
Cholesterol: 128mg
Sodium: 1153mg
Carbohydrates: 31g
Fiber: 3g
Sugar: 9g
Protein: 33g
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 homemade tomato sauce.
Variations:
- Add chopped spinach or kale to the cheese mixture for added nutrition.
- Use Italian sausage instead of ground beef for a spicier flavor.
- Top with fresh basil or parsley before serving.
Tips and Tricks:
- Make sure to cook the pasta shells al dente so they hold their shape when stuffed.
- Use a piping bag or a spoon to fill the shells with the cheese mixture.
- Cover the baking dish with foil to prevent the cheese from burning.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or oven until heated through.
Presentation Ideas:
Serve on a platter with a sprinkle of fresh herbs on top.
Garnishes:
Fresh herbs, grated Parmesan cheese, or red pepper flakes.
Pairings:
Garlic bread and a side salad.
Suggested Side Dishes:
Roasted vegetables or steamed broccoli.
Troubleshooting Advice:
If the shells are too difficult to stuff, try boiling them for a few more minutes to make them more pliable.
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 early 20th century.
Flavor Profiles:
Savory, cheesy, and slightly sweet.
Serving Suggestions:
Serve as a main dish for dinner or as a side dish for a potluck or party.
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Taste: Savory, Cheesy, Herby, Rich, Comforting