Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 1 pound ground beef
- 1 jar of Parma Rosa sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 tablespoon dried basil
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling water
- Large skillet for cooking ground beef
- Mixing bowl
- 9x13 inch baking dish
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. Drain excess fat.
4. Add Parma Rosa sauce to the skillet with the ground beef and stir to combine. Set aside.
5. In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, egg, dried basil, salt, and pepper.
6. Stuff each pasta shell with the cheese mixture and place them in the baking dish.
7. Pour the Parma Rosa sauce over the stuffed shells.
8. Cover the baking dish with foil and bake for 25 minutes.
9. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 490
Fat: 24g
Carbohydrates: 36g
Protein: 32g
Sodium: 940mg
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Any type of pasta shells can be used instead of jumbo shells.
- Any type of tomato-based pasta sauce can be used instead of Parma Rosa 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.
- Add chopped sun-dried tomatoes to the Parma Rosa sauce for a tangy twist.
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 plastic bag with the corner cut off to easily stuff the shells.
- Top with extra Parmesan cheese before baking for a crispy crust.
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 a sprinkle of Parmesan cheese.
Garnishes:
Fresh basil leaves, chopped parsley, or red pepper flakes.
Pairings:
Garlic bread, Caesar salad, or roasted vegetables.
Suggested side dishes:
Garlic roasted potatoes, green beans, or roasted Brussels sprouts.
Troubleshooting advice:
If the stuffed shells are too dry, add more Parma Rosa sauce or a splash of milk to the cheese mixture.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is fully cooked.
Food history:
Parma Rosa sauce is a tomato-based pasta sauce that originated in Italy. It is made with tomatoes, cream, and Parmesan cheese.
Flavor profiles:
Creamy, tangy, and savory.
Serving suggestions:
Serve hot with a side salad and garlic bread.
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Region: Italian