Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 1 lb. of ground beef
- 1 cup of Nostrano Grasso cheese, shredded
- 1 cup of ricotta cheese
- 1/2 cup of grated Parmesan cheese
- 1 egg
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh basil
- 2 cloves of garlic, minced
- Salt and pepper to taste
- 1 jar of marinara sauce
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the jumbo pasta shells according to the package instructions until they are al dente. Drain and set aside.
3. In a large mixing bowl, combine the ground beef, Nostrano Grasso cheese, ricotta cheese, Parmesan cheese, egg, parsley, basil, garlic, salt, and pepper. Mix well.
4. Stuff each cooked pasta shell with the cheese and beef mixture.
5. Pour the marinara sauce into the bottom of a baking dish.
6. Arrange the stuffed pasta shells in the baking dish.
7. Cover the baking dish with aluminum foil.
8. Bake in the preheated oven for 25-30 minutes.
9. Remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
10. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 35g
Protein: 30g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Nostrano Grasso cheese can be substituted with any other hard cheese.
- Ricotta cheese can be substituted with cottage cheese.
- Marinara sauce can be substituted with any other tomato-based pasta sauce.
Variations:
- Add spinach or kale to the cheese and beef mixture for a healthier version.
- Use different herbs such as oregano or thyme for a different flavor profile.
- Add chopped sun-dried tomatoes or roasted red peppers to the cheese and beef mixture for added 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 spoon to stuff the pasta shells evenly.
- If the cheese and beef mixture is too dry, add a little bit of milk to make it more moist.
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 fresh herbs and grated Parmesan cheese on top.
Garnishes:
Fresh herbs such as parsley or basil.
Pairings:
Serve with garlic bread and a side salad.
Suggested side dishes:
Garlic bread and a side salad.
Troubleshooting advice:
If the pasta shells are too difficult to stuff, try boiling them for a few more minutes until they are more pliable.
Food safety advice:
Make sure to cook the ground beef thoroughly to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Stuffed shells are a traditional Italian-American dish that originated in the 20th century.
Flavor profiles:
Savory, cheesy, and slightly tangy.
Serving suggestions:
Serve as a main dish for dinner.
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Region: Italian